In light of COVID-19, we encourage diners to take precautions when going out. You can also support your favourite restaurants by getting takeaway and delivery.
LINK: Are you looking for August 2021?
Bâtard
A partnership between Bistro du Vin in Kennedy Town and The Fine Wine Experience in Sai Ying Pun, Bâtard is headed up by Bistro du Vin’s chef, Peter Teo (formerly of now three-starred Les Amis in Singapore), and his culinary team. On the food side, diners can expect French-influenced comfort-food plates, from house-made duck rillettes on toast, to charred Wagyu bavette with fries and Béarnaise sauce, to the eatery’s signature roast chicken – and of course’s Bistro du Vin’s heavenly freshly baked madeleines, served with chocolate mousse for dipping. To pair with these dishes, choose from a superb range of wines priced at – get this – retail value without the usual heavy mark-up.
165–166 Connaught Road West (entrance on Chiu Kwong Street), Sai Ying Pun, 2318 1802,reservations@batardhk.com
Chako
Hidden on a second-floor rooftop away from the bustle of Wanchai’s Ship Street, Chako is Liberty Entertainment Group’s latest venture. The open kitchen takes centre stage in the sleekly designed space, and the menu (as you may have guessed from the name) is premised on the restaurant’s use of a binchotan charcoal grill, offering a range of chargrilled aburi sushi and yakitori skewers. At the helm is Chef Takeshi Suzuki, who first arrived in Hong Kong to work for the Japanese Consulate and has over 20 years of experience, including stints with ZS Hospitality Group and Pirata Group. Ship Street is already a bustling home to many of the neighbourhood’s favourite restaurants, and Chako looks set to be a welcome addition.
2/F, J Senses, 18 Ship Street, Wanchai, 3590 2465
Fat Chad’s
Sai Ying Pun’s definitely the winner this months when it comes to openings. Next on the SYP list is this riff on a NYC bodega by the team behind neighbours Brut! and Pondi. The focus at Fat Chad’s is stacked sandwiches, craft beers and natural wines, and from the pictures we’ve seen on Instagram, the Reuben above and the BEC (bacon three ways, white Cheddar, fried egg and mayo on a bagel) are the superstars – and it’s not a bodega without a BEC! You can take away those sarnies, sides like okra fries and and meatball momos and salted caramel banana fritters for dessert till 10pm daily.
119B Second Street, Sai Ying Pun, 5536 9665 (WhatsApp)
Flakes & Layers
First there was the cronut. Now comes the oonut. Flakes & Layers by Hong Kong model (and now pastry chef) Amanda Strang is about the melding of the doughnut and the millefeuille; the oonut is flaky and buttery yet substantial, with a distinct chew and a luscious pastry cream centre. Launched with a pop-up at ifc mall’s Lane Crawford in late July, Flakes & Layers will be based at teakha in Sheung Wan daily (except Tuesdays) from 5–25 August, available from 12:30–4:30pm. In addition to the signature chocolate and vanilla flavours, there’s a new HK-inspired yin-yang hybrid of coffee and milk tea that’s piqued our interest. Get there before opening as we know first-hand that Strang’s oonuts are often sold out within an hour.
teakha, 18 Tai Ping Shan Street, Sheung Wan, 2858 9185
jean may
This month’s cover star, jean may is a cosy French restaurant nestled amongst Wanchai’s flower and fruit stalls, opened by Michelin-trained chef Tiff Lo and her designer brother, Ramon. Chef Lo has worked with three-starred chefs including Pierre Koffmann, Michel Roux Jr, Phil Howard and Eric Chavot in London, with Chef Koffman even referring to her as his “Chinese daughter” and “one of the most talented and hard-working chefs” he’s ever had in his kitchen. She returned to Hong Kong in 2018 as sous-chef at LPM (La Petite Maison), but now it’s time for Chef Lo to make a move on her own. This restaurant is named after the chef’s grandmother – her inspiration – and it features a pared-back menu of modern French dishes such as steak tartare, chicken liver parfait with cherries, country terrine with pineapple chutney and baguette, razor clams with parsley and garlic, ox tongue with salsa verde and raspberry and almond tart. Opening on 18 August for lunch and dinner, you can get an early taste of jean may now with its takeaway menu, available Wednesday–Sunday from 12–5pm.
14 Gresson Street, Wanchai, 3590 6033, info@jeanmayhk.com
Katsumoto
Christopher Przemyski’s Bistro Concept Group has been racking up the eateries in the Sai Ying Pun ‘hood. First came Flying Pig Bistro, Flying Pig Deli Social, El Macho and Lobster Shack, with modern izakaya Katsumoto now joining the SYP ranks. With dine-in banned at dinnertime for the time being, come for samurai-themed Katsumoto’s good-value donburi, bento box and katsu sando lunch sets. We’ve heard tell that the Wagyu M5 beef sando by Chef Sean Mell, formerly of Silencio and NOBU, is already garnering repeat visits. Other signatures include yakitori like tsukune chicken meatball, maki (from the ever-popular spicy tuna roll to the inventive cheeseburger roll) and meat-free options such as plant-based ramen, corn tempura and shiitake salad. Free-flow brunch served at the weekend.
Read Jason’s review of Katsumoto here
70 High Street, Sai Ying Pun, 2606 0826
La Viña
A new dessert offering by The Cupping Room folk, La Viña takes its moniker from the originator of the famous crustless burnt cheesecake in San Sebastián, Spain. Basque cheesecake is a bit of a thing in Hong Kong these days, and La Viña says it adheres to the original recipe (but it offers Earl Grey, chocolate and rum and other more off-piste versions too). We’ve also got our eyes on the signature loaf cakes in dreamy duo flavours such as matcha and adzuki and ginger and lemongrass.
G/F, My Central, 23 Graham Street, Central, 9612 0988
Nove@theFringe
The second Nove location in Central (the first opened last year on Li Yuen Street East), Nove@theFringe is another all-day dim sum restaurant by Chef Umberto Bombana’s Octavium Group, located where the celebrated restaurant M at the Fringe once stood. The dim sum master at the wok is Chef Wong Yiu-por, boasting an amazing 50-year career at F&B icons such as China Tang. Chiu Chow specialities the likes of lo shui- marinated goose, pig’s trotters and offal are highlights. Other dishes are named after popular musicians who have played at the Fringe Club over the years, including the Eugene Bao (Eugene Pao), or Wagyu bun, and the Ted Loh So (Ted Lo), or crispy turnip pastry.
1/F, Fringe Club, 2 Lower Albert Road, Central, 2130 6546, 9027 8573 (WhatsApp)
Schragels (Central)
For the best bagels this side of the Big Apple, we always turn to Schragels, and after six years in the 852, they now have a dedicated retail space in Central, just down the block from La Viña (so you can make a foodie outing and get yourself some Basque cheesecake and bagels in one go). The Loxy Lady (smoked salmon, scallion schmear, capers, red onion) is our go-to classic bagel sarnie, and the bagel sets with cream cheese are perfect for a lazy weekend brekkie at home. Delivery from 8am throughout Hong Kong.
37 Graham Street, Central, 9667 3709
Taps & Bites
Although Taps & Bites opened back in February, we’re just now finding out about the wonders of this unique barroom slash Southeast Asian grill. The craft beers showcased change each week, with 12 brews on tap at each time. The vibe and the music are as laid-back as the fare, and it’s pet friendly too.
7 Tai Wong Street East, Wanchai, 2714 2677
Three Buns Burgers & Cocktails
Popular Jakarta and Singapore burger bar Three Buns returns on 6 August for its second pop-up at Potato Head Hong Kong, available for dine-in, takeaway and delivery for the foreseeable future. Combine Three Buns’ signature jazzed-up burgers and sides with Bali-inspired bottled cocktails like the Indo Bloody Mary, made with vodka infused with Balinese long pepper, tomato, beetroot and carrot juice, red pepper, citrus and salt. Plant-based Impossible and OmniMeat burger options are up for grabs too. Open daily, 12–6pm.
Potato Head Hong Kong, 100 Third Street, Sai Ying Pun, 2858 6066, delivery via JIA Everywhere (delivery available until 9pm)
Twist & Buckle
Churros! Twist & Buckle is Hong Kong’s first dedicated churrería, founded by two South Americans with a passion for these sugary fried-dough sticks – but this time shaped in a looped, “buckle” form. This takeaway joint showcases churros in all their many and varied forms, from the classic cinnamon-dusted churro served with a choice of dipping sauce (think chocolate, dulce de leche and condensed milk), to glazed options like crunchy matcha and one covered with Nutella and hazelnuts, to “chilled” churros paired with vanilla soft serve and creative toppings. Or opt for one of the be-all and end-all churro specials; we can’t wait to get our greedy paws on the Cookie Monster, pictured above – vanilla soft serve, cookie crumble and loads of chocolate sauce, complete with a neon blue churro twist. Open daily, 11am–11pm.
29–31 Chatham Road South, TST East
Xi Xup Pop-Up Kitchen & Bar
Sai Ying Pun’s got another cool pop-up with Tai Wai-based Vietnamese street-food eatery Xi Xup now basing itself there from 1 August until further notice. This takeaway-only joint serves up Insta hits like coconut coffee and the all-day Saigonese breakfast of cơm tấm, a belly-busting rice plate packed with grilled pork chop, steamed duck egg meatloaf, shredded pork skin and fresh and pickled veggies. Open daily, 12–9:30pm.
32 Second Street, Sai Ying Pun, 5744 0887, delivery via Deliveroo
Yum Cha by Man Wah
Fans of Mandarin Oriental’s F&B offerings will know that beloved Chinese restaurant Man Wah has temporarily closed as of this month for an extensive six-month renovation of the five-star hotel’s 25th floor. But diners don’t need to wait until next January for another taste of Executive Chinese Chef Wing-Keung Wong’s refined Cantonese dishes. Debuting on 8 August, Yum Cha by Man Wah will be open on Saturdays and Sundays going forward, from 11am–3pm, located at the elegant Small Connaught Room on the hotel’s first floor. Expect classic dim sum and select à-la-carte dishes including har gow with tiger prawn and bamboo shoot, crabmeat, black truffle and veggie dumpling, BBQ Ibérico pork loin with longan honey and fried rice vermicelli with crabmeat and egg.
1/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central, 2825 4000, mohkg-restaurants@mohg.com
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