Hong Kong’s New Restaurants & Bars 2019

Cornerstone

Joining his Michelin-starred Arcane is Chef Shane Osborn’s pared-back contemporary eatery Cornerstone on Hollywood Road. We were there for a preview and were blown away by the high-quality dishes at don’t-break-the-bank prices, including this sensational Wagyu bavette (read our review).

49 Hollywood Road, Central, no bookings

Louise

We’ve been waiting with bated breath for the debut of Louise, the first restaurant outside Singapore for Chef Julien Royer, whose two-Michelin-starred restaurant Odette in the Lion City was crowned Asia’s best this year by the 50 Best gurus.

Taking over the space vacated by Aberdeen Street Social at PMQ, two-storey Louise is a passion project for the chef and JIA Group’s founder, Yenn Wong. Seasonal, ingredient-driven traditional French cuisine will be served from 18 June, with bookings taken from 1 Junefor both the all-day-dining, laid-back Tropical Greenhouse Lounge on the ground floor and the Ivory Boudoir dining room upstairs, open for lunch and dinner.

On the menus are the home-grown French dishes that Chef Royer grew up with, from pâté en croûte, to red-wine-braised beef cheek, to yoghurt cake “Maman Royer” and freshly baked madeleines.

PMQ, 35 Aberdeen Street, Central, 2866 0300, reservations@louise.hk, book online

Rajasthan Rifles

Black Sheep Restaurants are on a roll, with not one but two openings this month. Named after a senior regiment in the Indian Army, Rajasthan Rifles is helmed by Chef Palash Mitra – winner of our Chef of the Year award at this year’s Foodie Forks – whose stupendous Indian-Pakistani grill New Punjab Club was bestowed a glittering Michelin star this year. This time we travel back in time to an officers’ mess hall in the British Raj for Anglo-Indian dishes with a twist. Open for lunch and dinner Tuesday–Sunday, serving up the likes of club sandwiches made with chicken tikka chaat, masala omelette, tomato chutney and English Cheddar, Soola Salmon Sizzlers and Minted Pimms Cups.

Shop G01, G/F, Peak Galleria, 118 Peak Road, The Peak, 2388 8874

Taqueria Super Macho

¡Cervezas y tacos aqui, papis chulos! The second project cooked up by the clever clogs at Black Sheep is Taqueria Super Macho, a laid-back, two-storey eatery inspired by the roadside taquerias of coastal Mexico (for those in the know, it’s the former Yardbird space). For us, Mexican food is at its best when it’s chilled and unpretentious, and Taqueria Super Macho’s no-frills (but still plenty cool) communal tables, Valentina hot sauce, plastic cutlery baskets and whitewashed walls make it all the more authentic.

The dishes here have a seafood focus, with traditional lime and chilli (not cheese and sour cream) at the forefront. Chilean-born chef Billy Otis (who worked under Mexican-cuisine superstar Rick Bayless at Frontera Grill and Topolobampo in Chicago) is the man bringing some justice to the Mexican food scene in Hong Kong with his DIY crispy shrimp tacos – some advice: 1) one taco, one lime and 2) white onion and cilantro for life – Baja-style ceviche and range of homemade salsas. The freshly fried tortillas chips with guac and pico de gallo are the bomb. We’re loving the holiday-esque pina coladas and margaritas too.

By the way, “super macho” has nothing to do with masculinity on steroids, but instead translates to “super awesome”. We wholeheartedly agree.

33–35 Bridges Street, Sheung Wan, 2333 0111

Bijin Nabe

Japanese farm-to-table “per person” hotpot brand Bijin Nabe makes its Hong Kong debut in Kwun Tong, joining its sibling eatery Tsukada Nojo at Harbour City and Shatin. Its signature is its collagen-rich chicken “beauty stock”, popular at its hundreds of branches throughout Japan and Singapore. Generous dinner sets are priced from just $168 per person, with 20 kinds of free-flow drinks for an extra $88 (lunch is priced from $78).

Shop L3–13, 3/F, apm, Millennium City 5, 418 Kwun Tong Road, Kwun Tong, 3596 3909

Bingaz

From the team behind Sai Ying Pun faves The Den and Pete’s Place comes Bingaz – the childhood nickname of the owner’s son (bless). Serving up good-value street food, everything at Bingaz is homemade and the ingredients are high quality. The menu is divided into sections – from skewers like Wagyu beef and tandoori chicken, to marinated wings (we can’t wait to check out the rendang style), to noodle and rice dishes. With three restaurants in the ‘hood, it’s the start of a SYP food empire for these folks.

64 Third Street, Sai Ying Pun, 2872 6808

Castellana

Backed by Chef Marco Sacco of Italy’s two-Michelin-starred Piccolo Lago, fine-dining Castellana has a niche focus on the cuisine of Piedmont, an Italian region known for its richer flavours and use of butter as opposed to olive oil, with truffles and wine playing starring roles. Both à-la-carte and tasting menus will be offered as well as innovative truffle-based cocktails at the bar.

10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, 3188 5028, book online

Coconuts Thai Bar & Grill

Reincarnated Coconuts is back at Deep Water Bay Beach, bringing a taste of Thailand to our shores by French chef Jean-Paul Gauci, who knows a thing or two about running successful beachside concepts – Cococabana at Shek O is also his brainchild. There’s a lot to love here: grilled and roasted meats are a highlight (with “asado to go” an option), there’s a “spice on the side” kids’ menu, deckchairs and beach umbrellas are available and Gin O’ Clock runs every day from 5–7:30pm, perfect for catching the sunset. Happy hour is kicked up a notch with DJs spinning on Saturdays for Sunset Sessions (from 8 June). Is this finally HK’s very own Phuket-style beach club? We’ll be settling down soon with a beach cooler in hand to let you know.

G/F, West Block, Deep Water Bay Beach, Island Road, Deep Water Bay, 2869 9631

Insider Scoop

Winner of a Foodie Forks 2019 award for Best Dessert, local artisan gelato maker Igloo Dessert Bar – of White Rabbit Candy gelato fame – has opened a second, much more spacious location in San Po Kong – Insider Scoop – expanding into the wholesale biz with a central kitchen, workshop and party space. Nostalgic, creative gelato flavours launched this summer include pandan kaya toast, mango sticky rice and lychee rose.

Room 14, 13/F, Laurels Industrial Centre, 32 Tai Yau Street, San Po Kong

Kinship

The US and UK take their “special relationship” one step further with the opening of Kinship, a collaboration between American chef Chris Grare (Café Gray Deluxe, Lily & Bloom) and British chef Arron Rhodes (Dot Cod, Gough’s on Gough, Statement) where farm-to-table dishes, traceability and forging relationships with local family-run farms and suppliers are the focus. From starters of sustainable hamachi crudo and chicken liver mousse, to sharing mains like spiced seafood stew and NY strip for two with blue cheese potato, mustard cream and sauerkraut, to desserts of Mr Whippy ice cream and chocolate and coconut tart, Kinship’s dishes have a whole lotta heart. There are also dual American and British brunch menus – think fried chicken and waffles vs roast Devonshire beef with Yorkshire pud.

Check out their menu here

3/F, LL Tower, 2–4 Shelley Street, SoHo, Central, 2520 0899, book online

KONA

It looks like Tai Hang is having a bit of a renaissance of late. Kappa-style Japanese restaurant KONA is the latest cool-cat newcomer to the ‘hood. The intimate zen-inspired interior is matched by the contemporary Japanese dishes served up by Chef Yip Chun Ki, who has almost three decades of experience at Japanese restaurants around the world, including Ginza Shimada in Tokyo. The refined dishes include sea urchin with lobster broth jelly and egg sabayon, monaka wafer with foie gras and cheese, sukiyaki-style Wagyu beef bowl with truffle and pork belly and Wagyu skewers.

16 Lin Fa Kung Street West, Tai Hang, 2881 6339

NOC (Tin Hau)

Boutique home-grown coffee company NOC has opened its latest café in Tin Hau. Read more here.

23 Mercury Street, Tin Hau, 3619 7500

Peony Garden

At the end of the month, Bird Kingdom Group, which opened Ramen Cubism in Central earlier this year, is set to launch nostalgic teahouse Peony Garden at Chinese opera house Xiqu Centre in West Kowloon Cultural District, bringing with it a taste of Hong Kong’s classic comfort-food dishes (baked pork chop rice, soufflé curry beef cheek rice), street snacks (curry fish balls, deep-fried shredded radish cake) desserts (milk tea egg tart, butter and honey French toast) and local-style drinks in a spacious “open-garden“ setting. Cart noodles are a highlight, with the option of mixing and matching from more than 50 toppings.

G/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, 2320 7455

SARA

The only izakaya in Hong Kong to specialise in Saga cuisine, SARA has reopened in Causeway Bay with both a new look and a new chef, Kohei Tomita, formerly of Fukuoka’s Michelin-starred Shiranata, who has crafted an expanded menu featuring regional specialities such as Saga Wagyu, Mitsuse chicken, Ariake seaweed and Kinboshi Sagabuta pork. A wide range of premium sake accompanies these Japanese delicacies.

12/F, OLIV, 15–21 Sharp Street East, Causeway Bay, 3620 3491, book online

Shady Acres

The men behind fun and freewheeling (and fiercely independent) wine bar Shady Acres are Ryan Nightingale (Aberdeen Street Social, Ham & Sherry, Back Bar) and Mike Watts (208 Duecento Otto, Fish School), offering us a carefully curated selection of vino, creative cocktails (with names like The Retrograde Lemonade and Deniable Plausibility), Aussie-inspired coffee drinks, tempting bar snacks and sharing plates and – the jewel in the crown – two happy hours: 5–7pm for post-work imbibing and 11pm–1am for the night owls (with beer priced from just $20). In their words: “fine wines, stiff drinks, good times and general mayhem”. With Shady Acres shaking up this city’s bar scene, we see a Foodie Fork in the future for this one…

46 Peel Street, SoHo, Central

SHAKA Rolls by Pololi

HK’s OG poké specialist Pololi’s latest concept is SHAKA Rolls, presenting American-style high-protein, low-carb customisable sushi rolls to the masses. Offering both large and small (Lil’ SHAKA) rolls, standouts include the Dragon Bomb (shrimp tempura, eel, avocado, cucumber, spicy tobiko mayo) and the Crazy Philly (salmon, cream cheese, cucumber, tobiko). We haven’t even tasted them yet, but we already want to say mahalo to Pololi!

Available for delivery through Deliveroo Food Market in Sai Ying Pun; coming soon to Pololi’s branches in Central and Causeway Bay

Sip Song Thai Eatery & Bar

At the end of the month, beachside burger bar Hotshot is set to be replaced by Maximal Concepts’ Sip Song Thai Eatery & Bar, setting the scene for a beachside Thai competition with Coconuts at Deep Water Bay Beach (see above). Joining Maximal’s popular Limewood eatery at The Pulse, Thai chef Nuch Srichantranon (formerly of Mak Mak at LANDMARK) will be serving up signatures like son-in-law Scotch egg with minced chicken, crispy shallot and chilli, drunken-style noodles with free-range chicken, whole steamed mullet with Thai herbs in a chilli-fish broth and ube ice cream with coconut, taro, peanuts and Thai whisky caramel. For us, Thai makes for the perfect beachy eats, so we’ll be welcoming Sip Song with open arms (and bellies) – and our kids will too, what with Sip Song’s fab children’s play area, with giant Jenga and noughts and crosses on the wall.

G/F, The Pulse, 28 Beach Road, Repulse Bay

SOMM

Situated next to the newly reopened Amber at The Landmark Mandarin Oriental is casual restaurant SOMM led by Chef Mario Paecke, featuring French neo-bistro dishes and Hong Kong’s largest selection of over 1,000 bottles of champagne, wine and sake. The former sous-chef at Amber, Chef Paecke has created a seasonal menu presenting predominantly Japanese ingredients crafted using French techniques. Expect dishes the likes of crispy white asparagus and tarragon sabayon, grilled Japanese pork with Jakarta cabbage salad and salmon confit with ikura and vinegar rice cream. A team of sommeliers under the guidance of Wine Director John Chan will pour the widest range of wine and sake by the glass available in Hong Kong to match guests’ dining experiences. A Sommelier’s Lunch is offered at the weekend. Open for breakfast, lunch and dinner.

7/F, The Landmark Mandarin Oriental, Hong Kong, 15 Queen’s Road Central, Central, 2132 0188, book online

Wingman

Photo credit: Wingman

Following its successful PMQ incubator and Deliveroo experiences, Wingman has now flown the coop and opened a stand-alone 30-seat eatery in Central. Its USP is finger-lickin’-good chicken wings in a variety of flavours – from classic Buffalo style to Singapore “Zing”, with chilli crab as its inspiration – but the restaurant also serves up other dishes made with pulled chicken meat like the chipotle avo wrap.

6/F, Cheung Hing Commercial Building, 37–43 Cochrane Street, Central, 3426 2418

Nectar + Pollen Lab

There’s no need to shed a tear for the shuttering of Peggy Chan’s pioneering vegetarian eatery Grassroots Pantry (with its last service planned for 10 July 2019) now that we know that the chef is set to debut several new concepts later that month. Nectar elevates the Grassroots Pantry dining experience (in the same GP space), featuring holistic seasonal vegetarian tasting menus using locally grown ingredients. Another new concept is Pollen Lab, offering educational programmes, interactive workshops and cooking lessons and acting as a hub for R&D into plant-based and raw foods. Chef Chan’s The Collective’s Table initiative, which encourages local chefs to use plant-based ingredients and minimise waste, will also be expanded.

108 Hollywood Road, Central, 2873 3353

SEVVA


After more than a decade in a the biz perched atop LANDMARK, Bonnae Gokson’s drinking and dining destination SEVVA will be temporarily closing its doors (and amazing terrace) this summer for a full facelift. SEVVA is set to reopen in September – follow @sevvahk for updates.

Beauty in The Pot

Photo credit: The Ranting Panda

This hotpot concept by Singaporean Paradise Group (of Paradise Dynasty xiao long bao fame) hits a double whammy that’s aimed at the more, shall we say, feminine persuasion with its signature beauty collagen broth and “pink princess” decor. Other healthy soup bases include spicy nourishing soup, herbal drunken chicken broth and cooling coconut broth. This sounds like our very own Foodie fountain of youth.

Shop 803, 8/F, Gala Place, 56 Dundas Street, Mongkok, 3162 8238

Ginger Grill

Those heading to Ocean Park will be excited to hear that the F&B options have considerably improved with the opening of Ginger Grill, situated at Aqua City waterfront, where Thai-inspired (white) charcoal-grilled meat and seafood are the USP. Signature dishes include satay, roasted sunflower chicken, tom yum goong and boat noodles – along with six dipping sauces, all made with ginger.

Aqua City, Ocean Park Hong Kong, 180 Wong Chuk Hang Road, Aberdeen, 3923 2323

Kinship

Opening in late May is this new restaurant collaboration between the dynamic chef duo of Arron Rhodes (formerly of Gough’s on Gough and Statement) and Chris Grare (formerly of Lily & Bloom). Laid-back, farm-to-table Kinship is definitely one to watch and devour. Read more here.

3/F, 2–4 Shelley Street, SoHo, Central, 2520 0899

The Landmark Mandarin Oriental

In addition to the reopening of the refurbished two-Michelin-starred Amber, where Chef Richard Ekkebus will unveil 50 new progressive fine-dining dishes, chic hotel The Landmark Mandarin Oriental in Central will debut three new dining concepts this month:

• Kappo Rin

Also by master chef Masahiro Yoshitake of Sushi Shikon (see below), Kappo Rin is a more relaxed Japanese dining experience, also counter side, showcasing both cooked and raw seasonal dishes in a multi-course menu. Eight seats.

• SOMM

All-day modern dining spot featuring a huge collection of wine, champagne and sake. The weekend Sommelier’s Lunch is set to be a highlight.

• Sushi Shikon

Relocating from its humbler Sheung Wan digs, Chef Masahiro Yoshitake’s sublime three-Michelin-starred Sushi Shikon will compete with Amber for Landmark’s top dining dog. Limited to eight seats.

The Landmark Mandarin Oriental, Hong Kong, 15 Queen’s Road Central, Central, 2132 0188

The Leah

By day part of family members’ club Maggie & Rose, by night the space, open to the public from 21 May, transforms into The Leah, a lush outdoor bar with an English garden party vibe and an indoor dining room serving British comfort food. The drink menu features a notable Collins selection as well as British-inspired tipples like the Camden Spritz and Wimbledon Cup. Heading the kitchen is Chef James Sharman – he of global pop-up marvel One Star House Party – whipping up comforting, hearty dishes such as Scotch egg and soldiers, chicken, leek and bacon pie, beef Wellington and scampi with crushed peas, vinegar and crisps. We love us a proper savoury pie…

Shop 308 and 311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, 2337 7651

Pici (Lai Chi Kok)

Homemade pasta has proven to be a big hit in Hong Kong, with five branches of Pirata Group’s Pici opening in quick succession. The newest can be found at D2 Place in Lai Chi Kok, launching in mid-May. To celebrate the opening, head to LCK on Friday, 17 May during lunch from 12pm or dinner from 6pm for a pasta giveaway (200 pasta dishes per time slot). Get yourself a plate of Pici’s sinful tagliolini with black truffle or classic lasagne on the house!

Shop G03, G/F, D2 Place TWO, 15 Cheung Shun Street, Lai Chi Kok, no bookings

Supabowl (Central)

Joining its sibling in Wanchai, the newest Supabowl shop continues to craft gorgeous and healthy rainbow-hued açai and smoothie bowls. Read more here.

41–43 Graham Street, Central, 9389 4838

Wagyu Vanne by GOSANGO

Sibling to and sharing a space with hotpot master J POT (read our review here), Wagyu Vanne offers a contemporary yakiniku experience founded by Japanese celeb chef (and DJ!) Vanne Kuwahara of Ebisu YORONIKU in Tokyo. As at J POT, the focus is on Wagyu from one of Japan’s oldest suppliers, Hiyama. The 10-course tasting menu is a highlight, as is Chef Kuwahara’s Hiyama A5 Wagyu sandwich for two.

1/F, Tower 535, 535 Jaffe Road, Causeway Bay, 2885 0533

Blue: Butcher & Meat Specialist

Opened back in 2012 by Maximal Concepts under the moniker Blue Butcher on what was then the wrong end of Hollywood Road, steakhouse Blue spearheaded the revival of Sheung Wan as a dining destination. It’s with a heavy heart that we announce that Blue will host its final service on Sunday, 19 May, closing its doors following a steep rent increase. We’ll miss the top-notch beef, the cocktails, the brunch and the great vibe – so long, Blue (we’re blue).

Update: The Last Supper ($890/person) will be held on Saturday, 18 May with a throwback menu showcasing the greatest hits from Blue’s very first menu seven years ago. Phone 2898 3788 or email reservations@bluebutcher.com to book.

simplylife OPEN KITCHEN (ifc mall)

It was quite a surprise to see ifc mall’s always buzzing OPEN KITCHEN suddenly shuttered as of Thursday, 16 May. For years it’s been a reliable spot for brekkie, lunch and arvo snacking. We wonder what’s to come in its place…

The Woods

Victoria Chow’s The Woods on Hollywood Road, whose Annex was the Editors’ Choice Hidden Gem winner at last year’s Foodie Forks – will serve up its last experimental cocktail on Thursday, 30 May. Get there before it shuts, with the bar offering an exciting daily line-up of events and giveaways to both celebrate its five-year anniversary and bemoan its sad imminent closure, from movie nights and free-flow fries to a cocktail and canapé dinner. But it’s not goodbye forever to The Woods – as the website cryptically states, “The Woods is not going anywhere, it’s going everywhere.” Let’s stay tuned to their Facebook page for details!

Cardamon Street

Opened by the team behind Foodie fave Masala Train in Wanchai comes Cardamon Street, the latest addition to SoHo’s food scene. It brings a whole new concept to Hong Kong, taking international favourites like tacos and burgers and infusing them with modern Indian flavours. Highlights include chicken tikka sliders, lamb keema tacos, paneer croquettes, rasam ramen and many other innovative Indian fusion dishes.

Read our review here

38 Elgin Street, SoHo, Central

H Code

We can’t keep up with the building openings in Central. First there was H Queen’s, then Tai Kwun and now there’s H Code. This new lifestyle skyscraper is home to an impressive wining-and-dining selection:

• Birdie

Glam yakitori restaurant Birdie showcases prized chicken parts grilled on binchotan charcoal complemented by homemade sauces.

9/F, H Code, 45 Pottinger Street, Central, 2789 2881

• Nojo Ramen Tavern

A branch of a popular ramen spot in San Franciso, Nojo is all about about ramen, oden and sake.

G/F, H Code, 45 Pottinger Street, Central, 2415 1333

• PIIN

Opening in mid-April is H Code’s newest tenant, PIIN Wine Restaurant, an independent wine restaurant launched by the owners of two of Burgundy’s most acclaimed domaines, Château de Meursault and Château de Marsannay. The more than 2,000 Burgundy bottles are complemented by a fine-dining Cantonese menu featuring small plates created by a former chef from Fook Lam Moon.

2/F, H Code, 45 Pottinger Street, Central, 2832 7123

• ROOT

French fine diner ROOT is helmed by a chef couple who focus on using local, seasonal ingredients. Read our review.

7/F, H Code, 45 Pottinger Street, Central, 2420 8112

• Yakiniku Great SoHo

Wagyu beef specialist Yakiniku Great has opened its second Hong Kong location at H Code. We can never get enough of this Japanese BBQ chain’s expertly grilled rare cuts of deliciously lean Wagyu.

1/F, H Code, 45 Pottinger Street, Central, 2758 8688

J POT by GOSANGO

Formerly sous-chef at Michelin-starred Takumi by Daisuke Mori, CIAK and La Petite Maison, Ken Kwok is branching out on his own later this month with elevated hotpot restaurant J POT in Causeway Bay, offering both tasting and à-la-carte menus. Its USP is Hiyama Wagyu, showcased at J POT for the first time outside Japan. Homemade sauces like sea urchin soy sauce and French tamarind vinaigrette and a range of homemade pastas also set it apart from other hotpot joints around town.

1/F, Tower 535, 535 Jaffe Road, Causeway Bay, 2885 0533

LE BREAD LAB (Causeway Bay)

Hot on the heels of Korean dessert shop extraordinaire LE BREAD LAB’s Hong Kong debut at Mira Place One in TST East last last year comes the launch of its pretty little pink flagship boutique in Causeway Bay. In addition to its signature strawberry omelette and strawberry sponge cake, the CWB branch has unveiled three supremely ‘grammable dessert collections: rainbow cake (header image), strawberry cake and molten lava cake. Our pick of the lot is the rainbow strawberry cake for the best of both worlds.

116 Percival Street, Causeway Bay

NOMU

Intimate NOMU is adding itself to the ever-growing list of omakase restaurants in Tsim Sha Tsui, specialising in sake and seasonal Japanese ingredients. The omakase menus are presented in an authentic yet affordable and approachable way, with dinner menus ranging from $880–$1,880 per person and lunch menus starting from only $280. NOBU, eat your heart out.

3/F, Rich Towers, 2 Blenheim Avenue, TST East, 2683 5028, book online

Rosewood Hong Kong

Luxury hotel Rosewood has an awesome line-up of bars and restaurants on its roster. These include:

• The Butterfly Patisserie/The Butterfly Room

At The Butterfly Patisserie, designed in the style of an upscale jewellery shop, tiered cakes, exquisite pastries, chocolate bonbons and artisanal gelato and sorbet are presented in glass cases like glittering jewels. The Butterfly Room is Rosewood’s elegant all-day lounge (above), where afternoon tea is the star of the show.

• DarkSide

We’re over TST being referred to as the “Dark Side”, but this edgy cocktail bar pays tribute to the Kowloon district where the Rosewood resides. Vintage cigars, an outdoor terrace and live jazz are draws.

• Holt’s Café

Named after the historic Holt’s Wharf where the hotel was built, Holt’s Café presents international and Cantonese all-day dining in a turn-of-the-century brasserie setting.

• The Legacy House

This fine-dining Chinese restaurant boasts a spacious outdoor terrace, sweeping harbour views and seven private dining rooms.

Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, TST, 3891 8888

The St Regis Hong Kong

We’re excited about the glittering culinary names associated with the 852’s newest five-star hotel, The St Regis:

• The Drawing Room

Sophisticated all-day dining, including afternoon tea, with a terrace.

• L’Envoi

The jewel in The St Regis Hong Kong crown, this French fine-dining spot is helmed by Olivier Elzer, formerly of Seasons in Causeway Bay, who has a staggering 18 Michelin stars to his name.

• Rùn

Acclaimed Chinese chef Hung Chi-Kwong is the master behind this contemporary Cantonese restaurant.

• The St Regis Bar

St Regis Bars around the world are iconic watering holes, and the Hong Kong version (pictured above) sounds no different, where more than 800 wines and 100 champagnes are on the menu, along with nightly live jazz.

The St Regis Hong Kong, 1 Harbour Drive, Wanchai, 2138 6888

Sushi Zo/Gishiki Lounge

With branches in LA, NY, Bangkok and Tokyo, Michelin-starred Sushi Zo will bring Cali-Japanese omakase dining to Tai Kwun. The nightly-changing 18-dish omakase menu ($2,500/person) can only be booked for a maximum of 14 diners each evening in two sittings. Gishiki Lounge (pictured) is Sushi Zo’s theatrical cocktail-loving sibling, where the menu includes 18 carefully curated tipples utilising flavoured ice blocks pressed into the shape of Hannya masks, gold-leaf sake, live siphon-brewed spirits and dry ice.

LG/F, Block 01, Tai Kwun, 10 Hollywood Road, Central

Bread Street Kitchen & Bar

Gordon Ramsay’s Bread Street Kitchen & Bar has returned to Hong Kong after a brief hiatus, relocating from Central to the Peak, and we’re sure the hordes of tourists who head there each day are rubbing their hands in glee. Open for lunch, dinner and cocktails daily, plus breakfast at the weekend, Bread Street is all about relaxed, contemporary, British-inspired dishes – think prawn and snow crab cocktail, fish and chips and beef Wellington.

Shop G02, G/F, The Peak Galleria, 118 Peak Road, The Peak, 2350 3888, reservations.bsk@diningconcepts.com

Dai Bing

Photo credit: Dai Bing

Sibling to Sai Ying Pun’s hip gin palace Ping Pong 129 Gintonería, we have something else to shout about with the opening of Dai Bing, which translates to “big ice” in Cantonese. As the name suggests, the bar features HK’s first artisanal ice suite, where the ice blocks used in Dai Bing’s signature long drinks are created and kept chilled. When it comes to eats, Portuguese snacks take centre stage, and there’s an ongoing visual and performance art programme to keep drinkers feeling cultured.

52 Bonham Strand West, Sheung Wan, 9838 4438

Estiatorio KEIA

After a brief delay, stunning modern Greek restaurant Estiatorio KEIA is now open at H Queen’s. Bulldozer Group have brought over celebrated Mykonos-based chef Alexis Zopas to create an ingredient-driven menu presenting contemporary interpretations of classic Greek dishes. Fresh seafood is a focus – there’s even a raw bar for browsing – and a central oven designed to bake Greek pies is another unique feature. With a whole lot more to Greek desserts than the ubiquitous baklava, KEIA has brought on board Greek pastry chef Marino Kosmas to fashion delicate desserts and homemade ice creams and sorbets.

2/F, H Queen’s, 80 Queen’s Road Central, Central, 2677 7737

House 1881

House 1881 – the cultural landmark formerly known as Hullett House – has rebranded with five new F&B concepts that reflect the venue’s history as the 19th-century Former Marine Police Headquarters:

• Fortune Villa – Cantonese fine-dining restaurant featuring a special fishing-village-themed menu
• Stable Steak House – this is where diners can go to indulge in premium steaks from around the world, seasoned to taste with over 40 varieties of salt
• Stable Bar – located above Stable Steak House, this watering hole boasts the largest gin collection in Kowloon
• Café Parlour – all-day eatery serving up afternoon tea, homemade cakes and pastries, light snacks and Indian fare
• The Sergeant’s Bar – in the past a taproom for police officers and visiting sailors, this bar now offers themed cocktails, craft beers and bar snacks like fish and chips
  2A Canton Road, TST, 2926 8000

Ignis by Linx

Part modern European fine-dining restaurant part sophisticated club, Ignis is the latest luxury nightspot to land in Lan Kwai Fong. The two-storey space showcases a state-of-the-art sound system, immersive lighting, DJ bar, whisky bar, molecular cocktails and VIP rooms.

1–2/F, California Tower, 30–32 D’Aguilar Street, LKF, Central, 2623 0298

Jing Alley

Our taste buds started tingling when we heard tell about Jing Alley, a new Sichuan restaurant in Sheung Wan specialising in dishes from Chengdu. The Chengdu style of Sichuan cuisine is known for its elegance and refinement, creating layers of flavour by mixing spices and different types of chilli preparation (including pepper paste, pickled chilli and chilli oil). Using traditional techniques learned after weeks spent with master chefs in Chengdu, the chefs at Jing Alley have created authentic dishes like fried chicken with homemade Sichuan pepper paste, braised duck maroon jelly with pickled mustard greens, chilli and minced pork, sliced pork belly in fresh garlic paste and black garlic and organic maitake mushrooms with crispy soybeans and Sichuan spice.

G/F–1/F, Dawning House, 145 Connaught Road Central, Sheung Wan, 2868 9801

Lee Ho Sing

Sibling to its neighbour Lee Lo Mei, modern takeaway spot Lee Ho Sing ups the ante on local snacks with a creative menu featuring the likes of salted egg yolk chicken nuggets, homemade curry bowl with fish balls, pig’s skin and squid (above) and truffle cheese chicken wings, plus speciality drinks such as red bean ice-cream float, grass jelly coconut milk drink and mandarin peel salted plum soda. We just wish the shop (open daily, 11:30am–10:30pm) stayed open a bit later – the snacks sound like perfect late-night chow options if you ask us.

Shop 2, 2/F, 8 Lyndhurst Terrace, Central, 2896 6383

mango tree kitchen

Joining its siblings Mango Tree at ELEMENTS and mango tree café at Cityplaza, mango tree kitchen is a down-to-earth member of the Mango Tree Thai family. Signature dishes include green mango salad with soft-shell crab, five-spice crispy chicken, roasted slow-cooked suckling pig and mango sticky rice. In tribute to its name, between 1–3 March 2019, for every $150 spent dining in, diners will be gifted with one Naam Dok Mai mango, known for its super-sweet taste and aroma.

Shop 1035,1/F, YOHO Mall I, 9 Long Yat Road, Yuen Long, 2602 2878

Mashi No Mashi

Giving traditional pork-bone ramen a beefy makeover, Mashi No Mashi focuses on using premium Wagyu in its broth and noodles. Connected to cult favourite Wagyumafia, the ramen shop is a reasonably priced alternative for those who want a taste of the brand’s famed Wagyu selection. Currently in soft-opening phase, the selection is currently limited to Wagyu tsukemen, donbori and gyoza. However, later on the shop aims to sell a limited 100 bowls of Wagyu ramen per day. Like many ramen shops in Japan, Mashi No Mashi operates on a vending machine system, so get ready to swipe that card.

Shop 1B, G/F, Guardian House, 32 Oi Kwan Road, Wanchai, 2812 0500

Mint & Basil (Tung Chung)

If you live in Tung Chung and have a craving for breezy Thai or Vietnamese food, you’re in luck. This second location of Mint & Basil joins the restaurant opened previously at SOHO east in Sai Wan Ho. M&B’s spacious, pet-friendly outdoor terrace is a draw, as are the classic Thai and Vietnamese dishes that populate the menu – from tom yum soup to pho bo.

Shop K, G/F, Seaview Crescent, 8 Tung Chung Waterfront Road, Tung Chung, 2762 8077/8099, 6162 5651 (WhatsApp)

Moon Lok Chinese Restaurant

If you’re nearby the brand-new Xique Centre to take in a Chinese opera performance, a fitting culinary pairing would be a meal at Moon Lok Chinese Restaurant, opened by the team behind the long-standing Pak Loh Chiu Chow brand. The contemporary regional Chinese restaurants takes diners on a culinary journey of the nation, with roast meats and dim sum highlights of the classic-meets-creative menu.

Unit 2–4, 1/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, 3622 1449

THE SEA by The Old Man

The awards keep piling up for SoHo cocktail bar The Old Man (currently sitting pretty at number 10 on The World’s 50 Best Bars and number 5 on Asia’s 50 Best Bars lists –and Foodie Forks 2018 Best New Bar winner), and now founders Agung Prabowo, James Tamang and Roman Ghale are continuing the Ernest Hemingway theme with watering hole THE SEA, set to launch mid-March in Sheung Wan. THE SEA’s innovative tipples will be more rustic than those at The Old Man, with prices starting at a very humble $90.

2Po Yan Street, Sheung Wan, 2307 0030

Silencio

Le Comptoir is adding to its portfolio with the launch of Japanese izakaya Silencio in Central this month, which also uniquely features live jazz. The interior will showcase the artwork of modern Japanese artist Tomoo Gokita, with the kitchen helmed by Sean Mell, previously the executive chef of NOBU Hong Kong, as well as a collection of junmai sake and craft cocktails.


6/F, LKF Tower, 33 Wyndham Street, Central

Tai Tai Pie Pies’ pie and beer shack

Makers of the best down-home pies in the 852, Tai Tai Pie Pies have plans to launch a pie and beer shack in Causeway Bay late this month or early April, serving up their full range of individual sweet and savoury pies – from classic American apple to British steak and Guinness – and several family-size pies, along with pours of local Gweilo Beer. Great pre- or post-shopping nosh.

Off Hoi Ping Road, opposite Lee Garden Three, Causeway Bay (stay tuned for exact location and opening details)

Tea WG (ELEMENTS)

Along with its boutiques at ifc mall and Harbour City, Singaporean luxury tea brand Tea WG has opened another shop at ELEMENTS, decked out with its signature vibrant colour palette and elegant design components. Tins of premium teas and tea blends are the main draw, of course, but the ELEMENTS boutique is the first to feature a sorbet and ice-cream counter, doling out scoops and cones of tea-infused flavours such as Alfonso mango tea sorbet and black tea ice cream.

Shop 1095,1/F, Wood Zone, 1 Austin Road West, Kowloon, 2363 9683

Aussie Grill by Outback

With some members of the Foodie team growing up in the ‘burbs of the US and Canada, we still hold a soft spot for the Outback Steakhouse chain in all its Bloomin’ Onion glory, so we were intrigued to hear about Outback’s newest brand opening its door in the 852, Aussie Grill. On the menu at this Aussie-themed fast-casual restaurant (think spots like Shake Shake, Five Guys and Chipotle) are cheeky dishes the likes of the Bacon Bomb burger, Bloom Petals and Mini Chocolate Thunder from Down Under. Get the kidlets on board for this one.

Shop 109, 1/F, Metroplaza, 223 Hing Fong Road, Kwai Fong

Cornerstone


Following his stint as a finalist on Netflix’s first-ever cooking show, The Final Table, lauded Arcane chef Shane Osborn will soon be opening contemporary eatery Cornerstone, which focuses on the chef’s love of local, seasonal produce and his commitment to championing the environment. Chef Osborn and Cornerstone chef Neal Ledesma will offer diners a sneak peak before the restaurant opens with a pop-up food truck at Tong Chong Street Market on Sunday, 10 February. We’ll be heading there to dig into the belly-warming salt-baked local beetroot with ras-el-hanout sour cream and toasted sunflower ($40) and soupe au pistou ($40).

Read the review here

Tong Chong Street Market, Tong Chong Street, Taikoo Place, Quarry Bay

eat darling eat

Classic Chinese desserts are getting a funky makeover at eat darling eat, a new eatery in Causeway Bay by Ming Fat House, the founder of fantastical F&B concepts Foxglove, Mrs Pound and Dr Fern’s Gin Parlour. We’re loving the sounds of the pineapple bun filled with fresh pineapple custard, the visually stunning sweet potato soup paired with chocolate cake and taro ice cream (above) and the truly unique Sichuan pepper ice cream with candied bacon. Savoury dishes and cocktails are also available for lunch and dinner.

Shop 17, G/F, 11–19 Great George Street and 27–47 Paterson Street, Fashion Walk, Causeway Bay, 3188 8949

Jean-Paul Hévin


Beloved French chocolatier Jean-Paul Hévin returns to Hong Kong after a two-year absence (though it felt longer for us – oh how we miss his Lyndhurst Terrace boutique), this time with a shopfront at ifc mall’s city’super. In addition to signatures like truffles, chocolate lollies and macarons, the chocolatier has created several HK-exclusive products to mark his comeback, including matcha almond chocolate and a bonbon called Happy, made with dark chocolate ganache and Brière honey.

Shop 1041–1049, 1/F, ifc mall, 8 Finance Street, Central, 2736 3866

Mr Brown

Fans of FRANCIS will be pleased to hear that the same dream team are set to launch another restaurant late this month just down the block from their Middle Eastern hotspot. Mr Brown will be a buzzy, casual grill and smokehouse headed by Chef Asher Goldstein, who has a passion for BBQ with influences from the Med. Alongside the grilled meat, seafood and seasonal veg, diners will find a selection of craft beer and wine by small producers, curated by FRANCIS sommelier Simone Sammuri. Best of all, Mr Brown takes reservations!

9 Ship Street, Wanchai, 3101 1081

Nhau

Photo credit: Nhau

Chef Que Vinh Dang is back in business in Hong Kong, following the closure of his popular restaurants TBLS and Quest by Que, this time with modern Vietnamese eatery Nhau, which has soft-opened in Sheung Wan. Read more here. Set in a quiet, almost secretive enclave a stone’s throw from Cat’s Alley, the new menu is a mix of Vietnamese comfort food but jazzed up a few notches with Chef Que’s eclectic repertoire. Our favourites on the menu include the banh mi rice tacos ($120 for 3), the hamachi bowl with avocado, fresh herbs all drizzled in fish sauce mayo ($180) and the perfect accompaniment to a glass of cold one – fried chicken soft bone with fish sauce caramel and Nhau Siracha ($140).

12 Circular Path, Sheung Wan, 3612 4568

Roganic Hong Kong

Winner of the Readers Choice Best New Restaurant at the Foodie Forks! Hot on the heels of lauded British chef Simon Rogan’s Aulis Hong Kong opening in Causeway Bay last month comes the appearance of Roganic Hong Kong, launching alongside its big sibling later this month. Like its Michelin-starred counterpart in London, Rorganic Hong Kong is set to be “a city-centric take on a farm-to-table restaurant concept focusing on natural wines and fresh and foraged ingredients,” as the chef himself has stated. Local ingredients are the stars of the opening menus, which include dishes such as Pumpkin/Bay Leaf/Nashi, Chicken/Young Squid and Codfish/Black Garlic. Take your pick from the 10-course long tasting menu ($980/person), 8-course short tasting menu ($680) and the three-course set lunch menu ($280/person). Roganic Hong Kong will also see the debut of Chef Rogan’s first dessert bar, with eight seats available to those wishing to indulge in à-la-carte desserts ($108 each) or the five-course dessert tasting menu ($480/person). Sweet stuff signatures include stout, molasses and burnt milk and rhubarb with fermented honey, beetroot and rose. Read the review here

Shop UG08, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, 2817 8383, reservations@roganic.com.hk

Sichuan Lab

As its name suggests, Sichuan Lab involves getting experimental with Sichuan cuisine. Set to soft-open this month at boutique hotel Lodgewood by L’hotel Wanchai, the stylish eatery will focus on the addictive “seven tastes” offered by Sichuan cuisine – sweet, sour, peppery, spicy, bitter, fragrant and salty – with experienced Sichuan chef Kenny Chan on deck in the kitchen. Diners can expect classic Sichuan dishes such as poached fish in chilli broth, mapo tofu and dan dan noodles, as well innovative newcomers like spicy thick soup with vinegar and peppers, 52°C slow-cooked smoked duck breast and mandarin fish slices with soybean crumbs. Spicy hotpot, creative cocktails and a selection of sake are also on the cards.

G/F, Lodgewood by L’hotel Wanchai, 28 Tai Wo Street, Wanchai, 3126 6633

Slowood

Photo credit: @slowood.hk

Kennedy Town’s latest wunderkind is sustainable grocer Slowood. At this clean and minimalist store, you can shop for eco-friendly alternatives for just about everything, from food to fill your tummy, to body-care products, to home cookware, tableware and cleaning supplies. Slowood fulfils all our sustainable lifestyle needs – and there are a lot.

G/F, The Hudson, 11 Davis Street, Kennedy Town, 2818 0203

The ThirtySix Bar & Co

With the art deco era as its theme, The ThirtySix (named after the 36 copper stills used at The Macallan’s new Scotch whisky distillery) is a swanky cocktail bar focusing on a drink that defined the turn of the 20th century: the highball. But these aren’t just any highballs – these inventive versions are created using house-made soda water, craft spirits, small-batch bitters and fresh botanicals. This eco-friendly watering hole, where plastic straws are a no-no, also features The Vault, where rare whiskies and other spirits are offered by both the bottle and shot.

2/F, Amber Lodge, 23 Hollywood Road, Central, 2336 4498

VEDA

Celebrated Australian chef Hetty McKinnon has opened HK’s first flagship vegetarian hotel restaurant at Ovolo Central. VEDA is a tribute to Chef McKinnon’s undying love for vegetables, creating hearty yet healthy veg-forward food that nourishes and comforts. Expect packed-with-flavour global dishes such as red lentil dal, cauliflower aloo gobi and soba noodle salad. Read our interview with Chef McKinnon here.

EDIT: VEDA won the Editors Choice for Best Green Eats at the Foodie Forks!


Ovolo Central, 2 Arbuthnot Road, Central, 3755 3067

Aulis Hong Kong

Michelin-starred British chef Simon Rogan, famous for his Lake District restaurants L’Enclume and Rogan & Co and Roganic in London, lands in the 852 early this month with the opening of Aulis Hong Kong, the chef’s first “table and development kitchen concept” outside the UK. This creative, experimental dining experience will be available to only 12 guests at a time, showcasing a 10-course menu personalised to their specific tastes, with a price tag of $1,480 per diner. Wine and non-alcoholic cocktail pairings can be tagged on for the ultimate gastronomic experience.

Using seasonal, local ingredients is key to Chef Rogan, and he is cultivating personal relationships with farms in the New Territories. Current dishes include grilled salad using local veggies grilled over cherry-wood embers paired with truffle custard, elderflower vinaigrette and a Westcombe cheese sauce. Sea urchin and caviar custard, five-flavour cod, dry-aged beef with roasted leek and onion and, for dessert, stout ice cream and Pink Lady apple tart also sound like winners.

Seemingly infatuated with the Pearl of the Orient, Chef Rogan is also set to launch a Hong Kong branch of Roganic in late February.

Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, 2817 8383, reservations@aulis.com.hk

Fini’s

Taking the place of Stone Nullah Tavern in Wanchai will be Red Sauce Hospitality’s Fini’s, an Italian-American eatery serving up New York-style pizza, homemade pasta, Italian-inspired cocktails and plenty of Big Apple charm. Linguini Fini in SoHo will also be changing to another Fini’s outlet, with revamped decor and menus. Read more here.

SoHo: 49 Elgin Street, Central

Wanchai: 69 Stone Nullah Lane

HEYTEA

You’ve been living under a rock if you haven’t heard of HEYTEA. The tea brand most well known for its fresh fruit teas and cheese teas has inspired lengthy queues across China ever since its humble beginnings in 2012. Now, the explosively popular brand opens in Hong Kong, with its first location at New Town Plaza in Shatin. Alongside its bevy of delectable fresh fruit teas and cheese teas, HEYTEA Hong Kong also offers an HK– exclusive item: the eggette roll sundae with milk tea soft serve ($32). Better start queuing up!

HeyTea will open a second outlet on Hong Kong Island in buzzy Times Square on 12 January. The shop will be a takeaway-only concept, and HeyTea is currently testing out a WeChat mobile ordering system called HeyTea GO, which should go live sometime around the third week of January.

Causeway Bay: Shop B216, B2/F, Times Square, 1 Matheson Street (opening 12 January 2019)

Shatin: Shop 408, 4/F, Phase 1, New Town Plaza, Sha Tin Centre Street

LE BREAD LAB

Get ready, because the Korean dessert shop of your dreams is opening this year! Known for its signature desserts like the strawberry omelette ($68), this cult gourmet sweet shop from Seoul is setting up at Mira Place One in TST. Alongside the decadent desserts are a strawberry latte ($48) and other hot and cold bevvies to sip amongst the romantic decor.

Shop 303, 3/F, Mira Place One, 132 Nathan Road, TST

Pica Pica

We’re thrilled to report that, in collaboration with Epicurean Group, Spanish chef Edgar Sanuy Barahona is back in business with his new restaurant Pica Pica, opening on 2 January, which celebrates the Spanish tradition of enjoying a fun, casual meal consisting of an array of dishes served in small portions. The innovative produce-driven, small-plate menu – with dishes like squid-link paella, “lazy” omelette and red prawn hot dog – is complemented by a selection of house-made aged sangria and Spanish wine and beer. We first fell head over heels for Chef Sanuy back in 2013, when we named him Chef of the Year in our annual Foodie Forks awards for his SoHo restaurant BCN (BarCeloNa), now shuttered. Pica Pica has been a long time coming!

317–321 Des Voeux Road Central, Sheung Wan, 2811 9880

RAMEN CUBISM

Ramenheads, get ready for ramen noodle champion Hayashi Takao’s RAMEN CUBISM in Central. The brainchild of ramen expert Takao – whose restaurant, Original Ramen Style Hayashi in Osaka, boasts daily queues – this hip new global ramen chain (with HK the first outpost) features unique premium ingredients like organic Tanba chicken, edible kelp bamboo seaweed and Aigamo “rice” duck, a hybrid of wild and domestic duck, in addition to the stretchy, chewy noodles we all crave and five signature broths. These include three types of chicken ramen, Premium Cubism (pictured, with slow-cooked pork belly and soft-boiled egg) and a seafood option.

Basement, Yuen Yick Building, 27–29 Wellington Street, Central, 2399 0811

Redhouse

Opening on 15 January is Redhouse, sister restaurant to ifc mall’s SHÈ, which opened last month. With the symbolic colour of red as the theme, Redhouse is a modern Chinese restaurant offering up the tried-and-true suspects of roasted meats (+ Peking Duck), dim sum and premium seafood dishes in opulent surrounds.

23/F, California Tower, 30–32 D’Aguilar Street, LKF, Central, 2344 2366

Read: our first look review here

Satay Inn (The Royal Pacific Hotel & Towers)

To celebrate the launch of the nearby Xiqu Centre – West Kowloon Cultural District’s home for traditional Chinese opera – Singaporean specialist Satay Inn has opened a new branch at The Royal Pacific Hotel & Towers in TST. From 20 January–30 June 2019, all Xiqu Centre theatregoers will receive 50 per cent off the seven-course Taste of Singapore menu, which includes Lion City delicacies such as bak kut teh, Hainanese chicken rice, chicken and pork satay and devil fish skin with salted egg yolk.

Shop 3, The Royal Pacific Hotel & Towers, China Hong Kong City, 33 Canton Road, TST, 2738 2368, book online

Savor Japan

Savor Japan, the newest “day-to-night” F&B concept in Central, is opening on 18 January. Composed of three sections, there’s Japanese-Western artisan bakery BEAT offering a tasty line-up of grab-and-go buns with flavours like purple sweet potato, chocolate and orange confit and cream cheese with cranberry, donburi shop Nijuuichi Don and sit-down patisserie Chez Shibata, by Japanese pastry master Takeshi Shibata. At Nijuuichi Don, dig into a fresh tuna and salmon jumbo rice bowl ($128) or a piping-hot yakiniku chicken rice bowl ($57), then wash it all down with an icy glass of tomato craft beer ($58). We’re pretty sure this place will be a big hit with the Central lunch crowd.

33 Stanley Street, Central, 2881 5628 (BEAT Bakery)/2881 5286 (Chez Shibata)/2881 5222 (Nijuuichi Don)