There were new restaurants opened in every month in this terrible year of 2020, which is the kind of positivity that only Hong Kongers can bring. To help you to celebrate and support, we present our list of new restaurants to try.

Jump straight to best new restaurants in:

Related: New Restaurants & Pop-ups in 2021

— New Restaurants & Pop-Ups: December 2020 —

AcmeAcme on Elgin St

Late this month, Baked’s Zahir Mohamed is expanding his SoHo presence with the opening of Middle Eastern eatery Acme, a tribute to the chef’s heritage.

Related: Read our review on Acme here.

59 Elgin Street, SoHo, Central

After You Dessert Cafe pop-up

Travelling may be a distant memory by now, but this winter, get a taste of Thailand at the After You Dessert Cafe pop-up on Tang Lung Street in Causeway Bay. The wildly popular gourmet brand still inspires long queues in Bangkok and is well-known for their chocolatey cookies and cakes, as well as pancake mixes. We can’t wait to dip into their salted egg nuggets! The pop-up will entice shoppers from December 19th to January 3rd, and opens daily from 11am to 6pm. As the slogan goes “there’s always room for dessert”!

52 Tang Lung Street, Causeway Bay

Ask for Alonzo (Happy Valley)

The third eatery in Alonzo’s repertoire, Ask for Alonzo is now open and serving in the Valley. This laid-back trattoria features authentic Italian favourites such as Roman meatballs, rigatoni amatriciana, spaghetti carbonara and tiramisu. Weekend brunch is particularly recommended, where diners can dig into inventive plates including breakfast carbonara, Uncle Tony’s Benedict and Breakfast in Tuscany (puttanesca mix, Parma ham and eggs atop toasted bread). Open daily, 11:30am–10pm, with brunch served from 8am at the weekend.

Related: Read Jenni’s Ask for Alonzo review here

17–19 Wong Nai Chung Road, Happy Valley, 2891 2236, book online

Butter Cake Shop pop-up

We’re fans of just about every cake and pie baked up by Black Sheep Restaurants’ online bakery Butter, so we’ll be making a mad dash to this extended pop-up, on from December until May 2021. All of Butter’s most popular goodies will be available by the slice ($80/pie slice or $90/cake slice), which means the likes of apple pie, banana cream pie, triple chocolate cake, cheesecake and more for solo festive feasting. Especially tempting is the launch of the red velvet candy cane cake (pictured top) in mid-December for the holidays. For the first time, two special drinks – strawberry limeade and a homemade root beer float – will be up for sipping. Whole cakes can be pre-ordered at the pop-up with 48 hours advance notice. Open daily, 10am–8pm.

Shop 239, 2/F, LANDMARK, 15 Queen’s Road Central, Central


We think it’s quite brave to open C45 right now, a 10,000-square-foot club spanning the first and second floors of California Tower in Lan Kwai Fong. Featuring massive LED feature walls, state-of-the-art lighting and sound systems, a “cocktail cove” offering tapas and the largest private club suite in Hong Kong, seating up to 25 people, C45 is big in every way possible. Follow their Facebook page for opening details, even though you’ll have to be patient until social-distancing measures are eased before you can join the party.

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

Date by Tate

Date by Tate offers a selection of gastronomy box sets, desserts for gifting and seasonal ready-to-eat takeaway creations by Vicky Lau’s Michelin-starred Tate Dining Room, now in a brick-and-mortar shop after having launched online this past summer. Beautiful homeware and lifestyle accessories are also up for grabs. Highlights for the winter season include chocolate brioche, almond madeleines, elaborate cakes, DIY frozen cookie dough and Chef Lau’s signature gastronomy boxes – takeaway meal sets made with zero-waste packaging, this time with a festive twist. Limited-edition Christmas hampers are also available. Open Wednesday–Sunday, 11:30am–7:30pm.

210 Hollywood Road, Sheung Wan, 6730 2494


Some of you may recognise the gorgeous entranceway above, where sustainable Chinese restaurant John Anthony once stood – except now it’s new Chinese gastrobar Duckee. We don’t have a lot of info as yet, other than seeing shots of their artfully presented signature dishes on Instragram, which run the gamut from xiao long bao, to crispy Japanese crab claw, to Sichuan simmered fish slices. And the star of this show? Peking duck, of course. Open daily, 11:30am–11pm.

Shop B01–10, Basement, Lee Garden Three, 1 Sunning Road, Causeway Bay, 3105 1252, book online

Flakes & Layers pop-up (LANDMARK)

For the next three months, model-turned-patissier Amanda’s Strang’s oonuts – the millefeuille-doughnut hybrids that have taken Hong Kong by storm – will be available at the LANDMARK Flakes & Layers pop-up along with other limited-time treats (we have our beady eyes on the chestnut log cake with mandarin filling). Open Monday–Saturday, 11am–7pm, and Sunday, 12–6pm.

Shop 350, 3/F, LANDMARK, 15 Queen’s Road Central, Central, 9191 3301 (WhatsApp),

The Grand GELINAZ! Shuffle

Held annually, this year’s The Grand GELINAZ! Shuffle sees cutting-edge chefs’ collective GELINAZ! organising a unique worldwide food performance where 130 chefs from 15 cities swap their recipes for one day. But it’s a little different this time around – chefs who have lost their restaurants owing to the pandemic have anonymously sent their menus to teams in cities where their restaurants are currently operating. The chefs are encouraged to riff and reinterpret the dishes with their own personal philosophy and approach. For the 2020 edition here in Hong Kong, the chefs shaking things up with their creative culinary interpretations are May Chow of Happy Paradise (team leader), Agustin Balbi of Andō, Ricardo Chaneton of MONO, Matt Abergel of Yardbird and RONIN, Menex Cheung of China Tang and Stephanie Wong of Roots Eatery. The one-night-only eight-course dinner menu on Thursday, 3 December ($2,888/person) includes drink pairings and performances by local talents. A portion of the proceeds will be donated to local charity Principal Chan, which provides learning support to underprivileged children.

Book online

The Hari Hong Kong

Lucciola’s veal Milanese

Harilela Hotels’ eagerly anticipated luxury bolthole The Hari Hong Kong opens this month, and with it comes two restaurants. Lucciola Restaurant & Bar is the elegant Italian offering, led by Piedmont-born chef Francesco Gava, whipping up Italian classics with a modern twist alongside a cocktail bar that oozes old-world glamour. Sleek Japanese restaurant Zoku Restaurant & Terrace is split into a lounge area, dining room and terrace bar. The kitchen is helmed by Chef Phillip Pak, who has worked alongside celebrated Japanese chef Nobu Matsuhisa.

Related: Read Celia’s Lucciola Review

330 Lockhart Road, Wanchai

Lucciola: 1/F, 2129 0333, book online (open daily for breakfast, lunch, dinner and drinks)

Zoku: 2/F, 2129 0338, (open daily for lunch and dinner)


Homebake Hong Kong

A brand-spanking-new bakery slap bang in Central, Homebake’s bakers are now busy baking up everything from soft and fluffy low-fermentation loaves in various flavours, to omusubi buns, to mango millefeuille. There’s a definite Japanese edge to this bakery that’s got us curious to check it out.

Shop B, G/F, Melbourne Plaza, 33 & 33A Queen’s Road Central, Central

Ita Meshi

Fusion gastropub Ita Meshi melds Japanese and Italian flavours in a relaxed, urban-chic setting. The menu presents intriguing signature dishes such as watermelon burrata with matcha sea salt, tsukemen soba alla carbonara, Hokkaido scallop, Japanese crab roe and mushroom risotto and US Black Angus hanger steak tagliata with green tea soy sauce matched with a bevvy program focused on beer, sake and shochu. Open daily for lunch and dinner, with brunch available at the weekend.

4 Lau Li Street, Tin Hau, 2336 1176 or 2336 1177,


Short for Joint Asian Market, J.A.M. is a unique contemporary food hall focused on authentic cuisines from around Asia. A project by ZS Hospitality Group, J.A.M. will open in late December showcasing four concepts by award-winning chefs (pictured left to right): Uncle Quek (Singaporean faves by Chef Barry Quek), SiFu (dim sum with a twist by Chef Cheung Kin-Ming), Moi Moi (Vietnamese classics by Chef Dinh Dinh-Tuan) and Mamalee Market (Korean dishes by Chef Song Ha-seul-lam). Opening details TBC.

Lobby, Nexxus Building, 41 Connaught Road Central, Central

Jonetz Market

Peak Galleria has recently undergone a big transformation in its F&B offerings, and the latest addition is DON DON DONKI offshoot Jonetz Market, opening on Friday, 18 December. Designed like the Japanese yatai-style food markets (yatai = food cart) that are popular at festival fairs in Nippon, Jonetz Market’s USP is Japanese street food in all its glory – takoyaki (grilled octopus balls), yakitori (chicken skewers), okonomiyaki (savoury pancakes), dorayaki (red bean pancakes) and oh so much more! Open daily, 10am–10pm.

Shop 112–113, 1/F, Peak Galleria, 118 Peak Road, The Peak

Meat the Sea (Sheung Wan)

Premium European deli Meat the Sea is set to open a flaghip store – deli and restaurant – in Sheung Wan mid-month (in Grassroots Pantry’s former space, to be exact), after having earlier launched a brick-and-mortar shop in Sai Ying Pun last year. Meat the Sea is founded by husband-and-wife duo Anne and Patrick Verhoeven, who are also the founders of Sheung Wan favourite 238 restaurant and European seafood importer Holland Seafood Trade.

108 Hollywood Road, Sheung Wan, 2885 4022 or 6845 7395 (WhatsApp)

Mövenpick x Interval pop-up

It’s never too cold for ice cream! Throughout the month of December, Interval Coffee Bar is partnering with beloved ice-cream brand Mövenpick to bring customers a range of festive desserts. There are three enticing treats to choose from: Boxing Day, which features cold-brew coffee-chocolate ice cream with salted caramel and coconut, Thanksgiving, with its bright pink raspberry sorbet, hand-picked raspberries and herb oil, and the indulgent Alba’s Winter, which combines creamy vanilla ice cream with fragrant white truffle cream, mint, blueberries and edible flowers. Sounds like a magical way to step into winter. Open weekdays from 8am till late (Saturdays from 10am).

UG/F, 33 Wellington Street, Central, 2570 7568

NINETYs Roastery (Causeway Bay)

Aussie-style cafés are all the rage, and now NINETYs has opened a third branch in very swanky Lee Gardens in Causeway Bay – the café’s first franchise project. As its name suggests, this shop has its own roasting room, with two main types of coffee featured: bespoke espresso blends from Zest in Melbourne and pourover single-origin coffee courtesy of Taiwan’s Taster’s Coffee. NINETYs’ popular brunchy food menu has been transformed to showcase different options for daytime and nighttime noshing, to include fine-dining dishes. Open daily, 8am–10pm.

Shop 116, 1/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, 2167 8684, book online

Oookie Cookie pop-up (LANDMARK)

Online bakery Oookie Cookie recently debuted their second pop-up store at LANDMARK, offering a beautiful selection of creative cakes, cookies and other treats. For cakes shaped like instant ramen, meringues shaped like poo emojis and a whole range of personalised Christmas treats, look no further than this sweet spot! Open daily, 10:30am–7:30pm, until 28 February 2021.

Shop 109A, 1/F, LANDMARK, 15 Queen’s Road Central, Central, 9220 9622


Self-dubbed street-food pizzeria PALA’s claim to fame is that its artisanal pizza dough is fermented for a whopping 72 hours, making for a fluffy yet thin and easily digestible crust. Run by a chef who was raised in Rome, PALA serves both classic 12-inch round pizzas and smaller pizza alla pala, which are pizza squares originating in Rome that come with a wide selection of toppings, vegan and vegetarian included. The pala carbonara and pala arrabbiata (pictured) are popular pizza alla pala options. There’s a great little al-fresco patio too. Open daily, 11am–10pm, with a daily happy hour from 5–7pm offering buy-one-get-one-free beer, wine and cocktails plus complimentary mini pizzas.

7–10 Amoy Street, Wanchai, 6979 1332

Passepartout Brunch & Coffee

A new all-day brunch spot has just opened up in Causeway Bay. Passepartout Brunch & Coffee presents international fusion dishes using Hong Kong culinary elements. Inspired by all-day Canadian cafes, some of the creative dishes include the Calcutta (pictured) – their signature butter chicken waffle and a taste of “home” – a Scotch egg with luncheon meat. The tea and coffee offerings sound just as unique with drinks like the naked Yuenyeung (traditionally a blend of Ceylon tea and coffee) which skips out on the milk and replaces Ceylon tea with Pu-erh. Open from Monday to Friday, 10am-6pm.

Related: Read our Passepartout Brunch & Coffee review here

Shop 2 G/F Chung Wai Commercial Building, 447-449 Lockhart Road, no reservations


We love the charming outdoor space at Tai Kwun newcomer PAZTA, an Italian pasta bar reminiscent of those found in piazzas throughout Italy. The affordably priced eatery has something for everyone – lunch and dinner set menus, a kids’ menu, Italian-style afternoon tea, daily happy hour and, our favourite, Aperitivo Tuesday Treat, which includes a complimentary antipasti buffet from 6–9pm (when COVID restrictions ease). Open daily from 10am.

Shop 03–G08, G/F, Barrack Block, Tai Kwun, 10 Hollywood Road, Central, 2626 1186,

Rise by Classified

No stranger to quality baked goods, Rise by Classified is Classified Group’s new artisan bakery and café concept, opening its doors on Monday, 21 December. From a selection of pastries to savoury bites like the signature Rise burger, this sounds like another great all-day dining spot from Classified. Rise has also partnered with local brands such as PÜRA VÏDA, Alive Food and Nicole’s Kitchen to offer products with wellness in mind – these include the likes of pumpkin spiced granola, blueberry cashew cream cheese and grapefruit rose kombucha. Open weekdays, 9am–8pm, and Saturday, 8am–5pm.

Shop 313, 3/F, Exchange Square Podium, 8 Connaught Place, Central, 2147 3454

SAKImoto Bakery

Opening on Tuesday, 22 December, SAKImoto Bakery, originating in Osaka, will bring its beloved shokupan to bread-loving Hong Kongers. Known as Japanese milk bread, SAKImoto’s natural shokupan actually doesn’t use any milk or eggs, making it ideal for those with dietary intolerances. Another bread signature is the indulgent milk butter shokupan, made with milk and cream from Hokkaido combined with butter and honey. To slather on your bread, SAKImoto has developed its “jewel jam” series, with three categories of jams – fruit, milk (made with Hokkaido milk and cream infused with sugar and condensed milk) and Japonisme (milk jams inspired by traditional Japanese desserts) – featuring 15 flavours. We can’t wait to try the the shokupan jam set, with the shokupan in question coming with nine grid marks, allowing us to put different flavours of jam in each grid – how fun! Open daily, 9am–9pm.

Shop 3208, 3/F, Gateway Arcade, Harbour City, 3–27 Canton Road, TST

Today Is Long (TIL)

Sai Ying Pun Aussie-style café Today Is Long has taken over the ‘gram with its bright and airy shop in eye-catching burnt orange and white. Either head to the bi-fold window for a takeaway coffee by sustainable roaster Small Batch in Melbourne or step inside to take your pick from a menu curated in two sections: Short Day (black or white coffee) and Long Day (combo shots, pourover or cold brew) – all with plant-based milk options available at no extra charge. We’ve also heard rave review about TIL’s made-to-order croffles (croissant x waffle), served with a range of sweet and savoury toppings. Open daily, 7:30am–6pm (soft opening).

G/F, Kin Hing Building, 172–180 Queen’s Road West, Sai Ying Pun

Yakiniku Ishidaya

The first overseas outpost of the famed yakiniku restaurant founded in Kobe, Japan, Yakiniku Ishidaya features over 20 selections of premium beef cuts, from Kobe Wagyu to other top-of-the-range Japanese cattle breeds, for grilling. All meat options are directly imported from Japan, hand-picked by founder Kiyonori Ishida. Open daily from Friday, 11 December for lunch and dinner.

3/F, Century Square, 1–13 D’Aguilar Street, Central

Yakiniku Like

Quite a different yakiniku experience from the restaurant above, Yakiniku Like from Tokyo is all about solo grilling, perfect in these times of social distancing. Opening in late December, this fast-casual yakininu concept, with 50 outlets across Asia, features smokeless private grills for one and a contactless ordering experience (as well as shared grills when group dining becomes a thing again). Open NOW.

Related: Read more about Yakiniku Like in our review here

Shop 408, 4/F, New Town Plaza, Phase I, 18–19 Sha Tin Centre Street, Sha Tin, 3460 5225

— New Restaurants & Pop-Ups: November 2020 —

Aqua Nueva pop-up at Statement

Aqua Nueva pop-up at Statement Hong Kong

Spanish hotspot Aqua Nueva from London comes to Statement for three months from 22 October, transforming the modern British restaurant into a tapas lover’s paradise. Aqua Neuva’s croquettes (pictured above) are the stars of the menu here; they come in five flavours, from classic Ibérico ham, to rich and creamy Manchego cheese and black truffle, to even more decadent Boston lobster and bisque. Other signature tapas include spiced crab tostada, beef short rib with potato gratin and chimichurri and bacalao with taramasalata and cured yolk, and there are a myriad of cocktails on offer inspired by the flavours of Spain. Dinner Tuesday–Sunday and a five-course weekend brunch ($358/person; from +$100 for free-flow packages) starting on Saturday, 7 November.

Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central, 2848 3000, book online

Bakehouse (SoHo)

Now we have another Bakehouse location to load up on Grégoire Michaud’s drool-worthy breads, pastries and other textbook-perfect baked goods. This takeaway-only bakery counter in SoHo will feature all the crowd faves of the original branch in Wachai – this means master baker Michaud’s signature slow-fermented sourdough bread, viennoiserie such as croissants and pain au chocolat and sourdough egg tarts. A selection of made-to-order items will also be exclusively offered at Bakehouse SoHo. Open daily, 7am–7pm.

5 Staunton Street, SoHo, Central


C45 Hong Kong

We think it’s quite brave to open C45 right now, a 10,000-square-foot club spanning the first and second floors of California Tower in Lan Kwai Fong. Featuring massive LED feature walls, state-of-the-art lighting and sound systems, a “cocktail cove” offering tapas and the largest private club suite in HK, seating up to 25 people, C45 is big in every way possible. Follow their Facebook page for opening details.

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


Chachawan Hong Kong

Arriving on the scene seven years ago, hip Isaan Thai eatery Chachawan by JIA Group has reopened following an extensive renovation, with a fun, vibrant new look and a menu designed by Thai head chef duo Chang and Narisara Somboon, who have been with Chachawan since day one. We can’t wait to try newly introduced dishes such as goong fu (crispy minced prawns served with green mango salad), som dtum kao pod (corn salad with salted egg, cherry tomato, chilli, garlic and sweet-and-sour tamarind dressing), po nim pad prik (deep-fried soft-shell crab in chilli and garlic) and the northern noodle wonder that is khanom jeen nam ngiao, made with rice noodles, spicy pork, tomato broth and dried red cotton flowers. Open daily for lunch and dinner.

206 Hollywood Road, Sheung Wan, 2549 0020 (no bookings)


Chickpea Hong Kong

Takeaway-only Chickpea by Catch Concepts (Catch, Elementary and Mama Malouf) beckons us with is home-cooked Middle Eastern aromas every time we walk past. Specialising in hummus bowls and pitta pockets, the dishes sound just as tempting for lunch al desko as they do pre-or post-pub. We have our beady eyes on the Sweet Cheesus pressed pocket, filled with halloumi and mozzarella cheeses, fig jam, pickled chilli and halloumi crisp – grilled cheese taken up a notch. Open daily, 12–10:30pm.

12–16 Lyndhurst Terrace, Central, order online

Dough Beings

Dough Beings Hong Kong

Doughnuts are the pastry du jour at the mo’, and the newest contender is Dough Beings. They’re now baking up divine-looking bombolini, or Italian-style filled doughnuts. The menu changes weekly, but when we last checked, the bombolini flavours included crème brûlée, homemade crunchy peanut butter & strawberry jam and a unique “everything” cream cheese. Yum!

WhatsApp 9885 2120 to order

Dough Bros (Kennedy Town)

The Dough Bros team are onto something, opening their third branch in a year’s time. This new Kennedy Town shop joins branches in Happy Valley and SoHo, all serving up their winning combo of sourdough pizzas and filled doughnuts. Each pizza comes with an outrageous garlic and herb dip (i.e., the best ranch we’ve tasted in Hong Kong) that takes the pies to another level.

4–8 North Street, Kennedy Town, 2345 3589

The Factory Event Space

The Factory Event Space Hong Kong

Brainchild of The Butchers Club founder Jonathan Glover, 4,000-square foot The Factory will be a great event space to consider when government restrictions ease, whether you’re planning an intimate dinner for a small group of friends or a fab fiesta. Chef Brandon Tomkinson from Argyle Butchers, who cut his chops with Gordon Ramsay at former London House in Tsim Sha Tsui, helms the kitchen, so when planning your menu, you can expect the likes of impressive dishes such as chicken and foie gras galantine with fig jam and tomato bruschetta and “carpet bag” tenderloin stuffed with oysters and wrapped in bacon.

16/F, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Wong Chuk Hang, 2805 8555,

Fineprint (Sai Ying Pun)

Foodie Forks Best Café back-to-back winner (Editors’ Choice in 2019 and Readers’ Choice this year) Fineprint has come up trumps with its third café, joining those in SoHo and Tai Hang. Come for the coffee, stay for the cocktails! Currently open daily, 6am–6pm.

14 Second Street, Sai Ying Pun, 5503 6880


Flagship Hong Kong

Foodie fave Three Blind Mice may be no more, but promising restaurant Flagship has taken its cosy space on Wanchai’s Ship Street, described as serving up comforting Western food with creative Chinese elements and locally sourced ingredients. A good example of this is the Ship-style Caesar salad, featuring salty egg yolk dressing with Lau Fau Shan mini dried fish. Open Monday–Saturday, 12–10pm (till 11pm on Fridays and Saturdays).

35 Ship Street, Wanchai, 2320 8182, 6486 5685 (WhatsApp)


MA Hong Kong

Chef Tina Barratt has moved on from the now-closed Maya Café in Wanchai to open revolutionary raw vegan fine-dining French restaurant MA. Fine-dining staples are cleverly and colourfully recreated to avoid harming animals or the environment, without heat-treating beyond the point of life of any of the food. This translates to “chiaviar” instead of caviar (chia seeds), “faux-gras pâté” (porcini mushrooms and cashews) and cheesecake made with fermented nut cheese. The eco-conscious approach extends to the wine menu, with a focus on
organic, biodynamic and mostly vegan wines. One to watch!

Shop 11, 1/F, H18 CONET, 23 Graham Street, SoHo, Central, 3165 1717 or 6469 4533 (WhatsApp)

Owl of Minerva

Owl of Minerva Hong Kong

From the owners of Italian fine diner Castellana comes this new online Italian supermarket with the coolest name around. Owl of Minerva stocks a selection of gourmet food products and wines sourced directly from the Piedmont region of north-western Italy by Michelin-starred chef Marco Sacco’s suppliers. Cheese, butter and pasta are highlights. Great news for our next dinner party! Available for delivery Monday–Friday from 10am–6pm; delivery charges may apply.

Order online

SEVVA: The Young, Dynamic & the Restless series

SEVVA Hong Kong

Innovative food and cocktails by two young talents are the draw at this limited-time dinner series at SEVVA, on from 5–7 November. The six-course East-meets-West menu ($1,988/person; +$500 for cocktail pairings) by guest chef Christopher Ho, who has worked for some of the best chefs around the world including Eric Räty of HK’s very own Arbor, will be matched with modern cocktails by Chef Ho’s elder sister and full-time physician (!) Dr Nic, who was a regional finalist in the 2019 Four Pillars cocktail competition. A standout dish for us is Chef Ho’s Gaap (pigeon breast, Sichuan peppercorn, chestnut), while we also love the sound of Dr Nic’s Honkie Sour (bourbon, VLT syrup, lemon), a pumped-up version of HK-style iced lemon tea.

25/F, Prince’s Building, 10 Chater Road, Central, 2537 1388,

Sexy Crab

Sexy Crab Hong Kong

The innuendos are abundant at Sexy Crab, dedicated to crab in all its dirty glory. Opening in mid-November, Sexy Crab is decked out in equally sexy fashion, designed in the vintage style of a classic “long bar” of 1930s Shanghai. The crab dishes change with the seasons, with the current focus on the crustacean superstar that is the hairy crab (the restaurant only selects premium specimens from Jiangsu that are over 150 grams in size). Handmade crab roe noodles in varying flavours are another highlight. The ultimate indulgence is Pillow Talk (pictured here), a whole fish maw stuffed with crab roe and topped with caviar on crab roe noodles – limited to just five portions a day – but the cheeky dish names abound (Packing Meat, anyone?). Open daily, 12–10pm.

Shop 401A,4/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 6655 7629

Sushi Hakucho

Sushi Hakucho Hong Kong

Reasonably priced omakase? We’re in! Intimate, 30-seater Sushi Hakucho specialises in affordable Kyushu-style omakase menus ($450/person for lunch and $980/person for dinner) by sushi master Harada Makoto, located next to Bird Kingdom Group skewer bar sibling KIDO. The chef’s seasonal tasting menus may include his signature sushi of fresh squid, snakehead fish and pickled mackerel, but current autumn delicacies such as sanma from Hokkaido and spiny lobster from Amakusa are calling out to us right now. Open daily for lunch and dinner.

Shop G13, G/F, Harbour Pinnacle, 8 Minden Avenue, TST, 2109 1155

Westside Taqueria (Lee Garden One)

Right next to the Cookie DPT pop-up – yay, cookies for dessert! – Westside Taqueria’s smash success at BaseHall has led to this new branch opening hot on its heels. The tacos are a no-brainer, but we’d kill for those carne asada fries… Open daily, 11am–11pm.

2/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay

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— New Restaurants & Pop-Ups: October 2020 —

Baan Thai (Shek Tong Tsui)

Reliable Thai restaurant Baan Thai over on Wyndham Street has opened a second cosy and contemporary branch just behind HKU MTR station in the spot that formerly housed BlackSalt Tavern. Expect the usual Thai faves as well as a well-priced snack menu mash-up offering everything from grilled pork neck and chicken satay to potato wedges and fried calamari.

G/F, One South Lane, 1 South Lane, Shek Tong Tsui, 2840 0041

Bar Q88 x Artisenses pop-up

Bar Q88 x Artisenses pop-up Hong Kong

Cocktails meet perfumes at this unique “scent bar” pop-up at JW Marriott’s Bar Q88 in collaboration with local fragrance house Artisenses. Artisenses has recently created a series of five cocktail-inspired perfumes – whisky green tea, Long Island iced tea, gin and tonic, pink vanilla martini and mojito – and Bar Q88 mixologist Bryson Rivera has taken this as his inspiration to craft his own versions of these tipples. The cocktails will be available daily from 5–8pm from 8–31 October, and each comes with a corresponding 12ml bottle of Artisenses’ cocktail series eau de toilette. If you happen to head there from 5–7:30pm on Thursday–Saturday, you can get a free personalised consultation on perfumery by Artisenses.

Lobby, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366

Bibi & Baba

Bibi & Baba Hong Kong

Famous private kitchen duo PasirPanjangBoy from Singapore has partnered with JIA Group to serve Nyonya cuisine in Hong Kong at Bibi & Baba from 6 October. The menu promises popular Nyonya dishes such as Nyonya laksa, kueh pie tee, nasi lemak and Penang prawn noodles (Hokkien mee) – and we cannot wait to try them all! OpenTuesday–Sunday for lunch and dinner.

Read Jen’s Bibi & Baba review here.

1–7 Ship Street, Wanchai, 2555 0628 (no bookings)

The Big Bite Flame-Grill

The Big Bite Flame-Grill Hong Kong

With years of success in North Point, The Big Bite has now expanded, bringing its Canadian-inspired burgers, chicken wings and beer to the Shek Tong Tsui ‘hood. The eatery’s steak frites and BBQ ribs also come recommended to all those comfort-food-loving diners out there.

8–16 Clarence Terrace, Shek Tong Tsui, 2857 2508

C’est Cheese pop-up

C’est Cheese pop-up Hong Kong

The Upper House has get us cheese fiends drooling with the news of the debut of its artisanal cheese and wine pop-up on the lush surrounds of The Lawn. The limited-time weekly-changing menu features cheese varieties from France, Italy, Switzerland and the Netherlands alongside wines chosen to match by the hotel’s chef-sommelier Leo Au. Cheeseboards are priced from $275 for a selection of three, and there’s a 50% discount on selected bottles of wine from 5–7pm daily. Open Tuesday–Sunday, 5–11pm. We can’t wait to get our fromage on!

6/F, The Upper House, Pacific Place, 88 Queensway, Admiralty, 3968 1106

Cookie Vission pop-up

Cookie Vission pop-up Hong Kong

Home-grown cookie brand Cookie Vission (we do wonder, what’s with the double “s”?)
will have a dedicated space at K11 MUSEA for the next two months. Serving up their delectable cookies from a retro-style food truck, Cookie Vission’s pop-up is a teaser for a dedicated retail space opening later this year. Five of their signature lava-centred cookies will make an appearance – including the beauty that is the hazelnut Nutella, pictured above – as will two new, locally inspired flavours: Hong Kong milk tea crème brûlée (October) and Hong Kong egg waffle (November). And, in this case, the early bird really does get the worm – these exclusive flavours will be free to the first 25 customers on the first day of each month! Open daily, 12–9pm, 1 October–30 November.

Related: 7 HK Bakeries to get your fix

Kiosk 033A, G/F, MUSE EDITION, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST


FIAMMA Hong Kong

Michelin-starred Italian chef Enrico Bartolini (in fact, he’s the most starred chef in Italy) is opening his second restaurant in Hong Kong later this month, with his first – SPIGA in Central – landing here in 2016. FIAMMA is located at Peak Galleria and offers family-style, comfort-food Italian cuisine and a focus on in-house production, including its bread and pasta selection. Mediterranean-inspired cocktails, an Italian wine list and a takeaway kiosk make FIAMMA a good contender for both tourists at The Peak as well as locals opting for a nice day out. Opening hours TBC.
Shop G02, G/F, Peak Galleria, 118 Peak Road, The Peak, 2657 0800,


GUU SAN Hong Kong

One-stop Japanese speciality shop GUU SAN is now open in Tsim Sha Tsui with three tastefully decorated areas for your shopping pleasure: SAWAYA (plastic-free Japanese produce and select groceries and lifestyle products), KOME KORNER (handcrafted omsubi) and THE SALFEE BAR (a coffee shop slash salad bar, with the coffee beans roasted in-house). Open daily, 8:30am–9pm.
Shop 1–2, G/F, H Zentre, 15 Middle Road, TST, 2892 0868


#HAPi Hong Kong

#HAPi really intrigues us. It’s 4,000-square-foot, industrial-chic lifestyle store in Sheung Wan covering supermarket, restaurant, fashion, homeware and floral service. All the products are meant to spark joy, hence the name. On the dining side, the health-conscious modern European bistro is run by Chef Ashvin Chow, who used to work at Rech by Alain Ducasse. Open daily, 10am–8pm.

11 Po Yan Street, Sheung Wan, 2811 3623

The Last Resort

The Last Resort Hong Kong

Black Sheep Restaurants’ next sure thing is The Last Resort, an uber-cool, retro dive bar described as “a crumpled love letter to all those gritty, down-on-their-luck bars that boomed in post-war port towns”. The menu is a dynamite combo of quality cocktails plus fried chicken courtesy of Chef Jowett Yu, also of Black Sheep’s Ho Lee Fook and Le Garçon Saigon. And this isnt’t just any fried chicken – it’s made using the famed local three-yellow chicken and Chef Yu’s secret spice blend.

Somewhere in SoHo

ROOM 309 x Two Moons Distillery Mystic Nights pop-up

ROOM 309 Hong Kong

Another fun cocktail collaboration sees hidden speakeasy ROOM 309 joining forces with
local craft gin distillery Two Moons Distillery for a pop-up headlined by four drinks made with Two Moons gin. The pop-up has a cool mystic tarot theme, and the menu is actually
made up of tarot cards. Two Moons co-founder Ivan Chang and HK’s first female distiller, Dimple Yuen, will be on hand every other Wednesday evening to share the brand’s story, but we recommend heading to the pop-up on a Thursday from 6–7:30pm for tarot card
reading on the house. Open daily, 4pm–12am, 28 September–14 November.

3/F, The Pottinger Hong Kong, 74 Queen’s Road Central, Central (to enter, pick up your key card from Reception)

Smoke and Barrel

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Not to be confused with grab-and-go smokehouse Smoke & Barrels, which opened last
month on Graham Street in Central, sit-down barbecue restaurant Smoke and Barrel is the latest restaurant project by chef duo Chris Grare and Arron Rhodes of SoHo’s Kinship, with the kitchen overseen by Southern native chef Christopher Tuthill, who was formerly the head chef at The American Club Hong Kong and also spent almost a decade working in the birthplace of BBQ, Texas. Taking over the corner spot where The Flying Elk once stood, Smoke and Barrel is all about down-home American BBQ, with a wood-fired smoker imported from Missouri (the only one in Hong Kong) firing up authentic, hickory-wood-smoked meats like beef brisket, cider-glazed baby-back ribs and Carolina pulled pork. The sides – from jalapeño cornbread with lime and herb sour cream to mac ‘n’ cheese loaded with smoked Gouda and Cheddar – have us drooling in equal measure. Lord have mercy! Open daily for lunch and dinner (brunch at the weekend).

1/F–2/F, Wyndham Mansion, 32 Wyndham Street, Central, 2866 2120, book online

Tempura Uchitsu

Now we head over to the Four Seasons for mega-big opening that’s snuck up on us. Two-Michelin-starred Tempura Uchitsu from Tokyo will be opening its first overseas outpost at the hotel in mid-October in partnership with the group behind high-end Japanese restaurant stunners Sushi Saito, Ta Vie, Mu-ni by La Bombance and Tenku RyuGin. Tempura Uchitsu will sit up high on the 45th floor, right next to sibling Sushi Saito. Tempura-only omakase menus are the name of the game here.

It’s all change at Four Seasons in the coming months, with a new cocktail bar (replacing Blue Bar) and lobby café set to debut in Spring 2021. This is part of a large-scale makeover programme that will see the five-star hotel’s guest rooms and lobby completely transformed.

45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8888

Test Kitchen x Chef Tomiya pop-up

Japanese chef Tomiya returns to Test Kitchen for a two-day pop-up – both for dine-in and takeaway – on 1 and 2 October in three time slots (12–3pm, 3–6pm and 6–9pm). The chef’s three menus feature Kagoshima “Nozaki” Wagyu and Hokkaido uni and are priced from $480 for an indulgent Wagyu, uni, salmon roe and onsen egg bowl. Email for details, prices and to book/pre-order.

EDIT: Test Kitchen is ALWAYS having interesting pop ups. Ask to go on their mailing list.

Shop 3, Phase 3, Kwan Yick Building, 158A Connaught Road West, 9032 7628

Zuma’s pop-up terrace bar

Zuma Hong Kong

Teaming up with French artisanal gin Citadelle, Zuma’s new bar manager, Lorenzo Coppola, will be shaking things up this autumn with a terrace pop-up that takes us away to the South of France with its greenery, lemons and shades of ocean blue. On the limited-time menu will be French-Japanese snacks and gin-based cocktails made with Citadelle. So perhaps pair your Ringo Sour (Citadelle Reserve, green apple, fino sherry and plum wine) with Japanese scallop tartare with wasabi white ponzu and apple granita or French Gillardeau oysters with lemon, shallot, Tabasco and rice vinegar. Open daily from until late.

6/F, LANDMARK, 15 Queen’s Road Central, Central, 3657 6388

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— New Restaurants & Pop-Ups: September 2020 —

Al’s Diner

Al’s Diner Hong Kong

A phoenix has risen from the ashes! Al’s Diner, once an iconic Lan Kwai Fong watering hole known for its Jell-O shots and classic tunes, has relocated to SoHo and is now open for business! Many were sad to see the decades-old LKF location close, and while we‘re not sure if Al’s new spot will turn out to be as wild a nightlife destination, we do know that they’re serving up traditional American comfort food – think burgers, fries, ribs, shakes and ice-cold beer. Open daily from 11am until late.

9–13 Shelley Street, SoHo, Central, 2521 8714

The Aubrey

(just announced for January 2021 opening)

The Aubrey Hong Kong

A new restaurant at the Mandarin Oriental! The Aubrey, an “eccentric Japanese izakaya”, will open in January 2021 on the renovated 25th floor of the Mandarin Oriental. The restaurant will be a joint concept between the hotel and Maximal Concepts, and it promises Japanese craft cocktails, whisky and cuisine with awe-inspiring, uninterrupted views of Victoria Harbour. Izakayas are usually informal, casual places for after-work drinking, and “The Aubrey” is distinctly not a Japanese name. We are desperate to know more – stay tuned for updates.

25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central, 2825 4000

RELATED: David Greenberg reviews a staycation at The Landmark Mandarin Oriental

Baked Indulgence pop-up

Top cookie contender Baked Indulgence, founded almost a decade ago when cookies were not the it things they are today, will be based at ifc mall for the next six months, from now until 10 February 2021. Cookie flavours range from BI’s ever-popular mainstays of chocolate chip, red velvet Nutella, matcha and hojicha to the brand’s new CookieMoon gift set in honour of Mid-Autumn Festival, with flavours including sesame ginger, custard and dark chocolate and walnut (pre-order online). Open daily, 11:30am–7pm.

Kiosk LA2, 1/F, ifc mall, 8 Finance Street, Central, 9706 0506

Bien Caramélisé

Bien Caramélisé Hong Kong

Former Grassroots Pantry pastry chef Jessica Chow has brought us the exquisite plant-based patisserie of Bien Caramélisé – a first for Hong Kong. The current menu, which changes seasonally, features millefeuilles in chocolate, vanilla and hazelnut praline flavours, gluten-free eclairs filled with chocolate custard or hazelnut praline mousseline, tarte au citron with bergamot and several more vegan-friendly beauties – all amazingly made without butter or eggs. Contact the shop for the opening hours (currently limited to walk-ins at the weekend).

1/F, Hentiff Building, 160 Prince Edward Road West, Mongkok, 5239 5198,

Blu Kouzina

Blu Kouzina

Blu Kouzina, one of Singapore’s top-rated restaurants, is now serving Deliveroo customers in Wanchai! The first-ever international restaurant to launch through a Deliveroo Editions kitchen, Blu Kouzina and its branch-off concepts of Lucky Souvlaki and VIOS serve up authentic and healthy Greek and Mediterranean eats. Indulge in organic meat platters from Blu Kouzina, build your own kebab with Lucky Souvlaki or grab a nourishing bowl from VIOS to make those nights in feel a little more exotic! Read our review

Order on Deliveroo

Café Crêpe (TST)

Canadian import Café Crêpe arrived to Hong Kong a few years back, landing on Wellington Street in Central. Now there’s this branch at K11 Art Mall for those Kowloon side. The signature sweet and savoury crêpes are the real deal, but we’re also fond of the burgers and pastas, in particular the four-cheese cavatappi (otherwise known as mac ‘n’ cheese). Open daily, 11am–8pm.

Shop G29, G/F, K11 Art Mall, 18 Hanoi Road, TST, 2899 2286



Founded by Janice Wong of Singapore’s 2am:dessertbar, COBO HOUSE is getting a big makeover this month, relocating with a brand-new face from a smallish space in Shek Tong Tsui to grand K11 MUSEA in Tsim Sha Tsui. The kitchen is now overseen by two local chefs – Ray Choi and Devon Hou – who have worked together at acclaimed restaurants around the world and were part of the opening team at Tate Dining Room here in Hong Kong, helping it to attain its Michelin star just six months after the restaurant’s debut. COBO HOUSE’s “unspoken” nine-chapter tasting menu called The Knife & Spoon, which will change every six weeks, focuses on a single ingredient in each chapter’s six- or eight-course tasting menu. Highlights of The Knife & Spoon: Chapter One, which places a spotlight on the seemingly humble egg, include century egg with Japanese crabmeat and fermented cherry tomato and soy sauce duck egg yolk with Japanese abalone, prepared both steamed and paired with kombu in risotto. We can definitely see the influence of Vicky Lau, Tate’s head chef, here. Open daily for lunch and dinner (brunch only on Sunday).

Shop 602, 6/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2656 3088, book online

Dough Bros (Central)

The Dough Bros fam has expanded from Happy Valley to the outskirts of SoHo, bringing along its cracking hand-rolled sourdough pizza pies and doughnuts filled with custard, strawberry jam or Nutella. Pizza + doughnuts – what a combo! Open daily, 12–10pm.

68–70A Hollywood Road, Central, 2398 9042

Dough by Design

Dough by Design Hong Kong

Another new doughnut shop joining the ranks is Dough by Design, launched by personal trainer Dan Yeung – life’s all about balance, right? Yeung’s doughnuts come in three classic flavours – glazed, cinnamon and chocolate – and they’re fluffy yet substantial. Our personal fave is the aromatic cinnamon.

Pre-order on Instagram


DPD Hong Kong

DPD is short for the quintessential HK-style café called a dai pai dong, but this DPD has quite the pedigree. It’s helmed by the former executive chef of Michelin-starred Ming Court at Cordis hotel, Jacky Tse Chi-wai. Chef Tse spent a number of years of his career cooking up a storm in Singapore and Thailand, so we can expect some Southeast Asian touches to the menu. We’re most looking forward to trying the chef’s take on Hainan chicken, brined with pandan, lemongrass and garlic, and his version of tom yum soup. Open daily from 7:30am until late.

Shop B2–B4, G/F, Far East Consortium Mongkok Building, 244 Portland Street, Mongkok, 2827 8638

Elephant Grounds Roastery

Elephant Grounds Roastery Hong Kong

Elephant Grounds has opened up a gorgeous, 7,000-square-foot flagship in Sheung Wan with all the bells and whistles of an in-house coffee roastery and bakery and plenty of outdoor seating. EG’s beloved ice-cream sandwiches are a given! Open daily, 8am–9pm.

G/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan

’ello pop-up

’ello pop-up Hong Kong

Doughnuts seem to be the latest baked good du jour, and ’ello mixes things up with inventive sweet and savoury doughnuts – from hazelnut, chocolate and banana and lemon pie to mala beef and egg and pork belly and kimchi – alongside some very interesting drinks. There’s a refreshing-sounding craft beer made with Korean sea salt and Yuja sour ale in collaboration with local Carbon Brews, a mango and red dragon fruit soda, a pineapple hibiscus tea with raspberry cheese foam and more. Or check out the colorful semifreddo crafted like mooncakes in flavours such as Baileys coffee walnut and rum raisin matcha. Open daily, 12–10pm, until 15 November.

B2/F Atrium, K11 Art Mall, 18 Hanoi Road, TST

Glasshouse Greenery

Glasshouse Greenery Hong Kong

K11 MUSEA continues to go from strength to strength in its F&B offerings, with all-day-dining concept Glasshouse Greenery by Gaia Group the latest addition. The restaurant’s highlight is its lush garden terrace, where guests catch feast on modern East-meets-West dishes – perhaps Wagyu char siu rice with foie gras, Hainan chicken risotto or Peking duck pizza. The bevvy menu also deserves a look-in with its focus on using fresh herbs, floral teas, spices and Southeast Asian flavours. Oh and did we mention there’s live music on the cards? We’ll be there for sundowners! Open daily, 11am–11pm.

Shop 501, 5/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2152 1518,

Green Common (Tsuen Wan)

Plant-based pioneer Green Common has opened its ninth grocery store and café at NINA MALL in Tsuen Wan. The shop’s new Fuelled by Plants menu is available exclusively at this branch until 7 September, when it will be offered at all Green Common shops and Kind Kitchen in Central. This protein-rich and cholestorol-free menu includes dishes such as Omni Charger (pictured above), a superfood bowl packed with OmniPork Luncheon, avocado, kidney beans and kale, alongside protein shakes. Open daily from 11am on weekdays and 10:30am on weekends and public holidays.

Shop 101, 1/F, NINA MALL 2, 98 Tai Ho Road, Tsuen Wan, 2662 0553

Related: Food Made Good Award Winners 2020 Announced

Hot ‘N’ Meen pop-up

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Hot ‘N’ Meen by Michelin-recommended Chilli Fagara has garnered some serious buzz on Deliveroo for its delivery-only noodles. This September, Hot ‘N’ Meen will pop up for a limited time daily at Chilli Fagara’s dining room, from 2–5.30pm. Those craving something spicy should definitely pop by for a late lunch to sample noodle dishes like rainbow meen, dan dan meen and chilli fish soup noodles, as well as fiery appetisers including pork and vegetable dumplings in artisanal chilli sauce and tangy riblets.

7 Old Bailey Street, SoHo, Central, 2796 6866, order on Deliveroo

Humble Pie

Humble Pie Hong Kong

Popular Sai Kung bakery Ali Oli has launched its new delivery-only concept Humble Pie, based in Wong Chuk Hang, serving up savoury pies, sandwiches, soups, salads and desserts to Southside doorsteps. The hearty Aussie meat pie is a favourite here.

Order on Deliveroo

Kome Korner

Kome Corner Hong Kong

Part of premium Japanese deli and grocery store GUU SAN, opening on Middle Road in Tsim Sha Tsui later this month, Kome Korner’s USP is healthy handcrafted Japanese rice balls, otherwise known as omusubi, to go. Notably, they promote the use of sustainable fish and plant-based ingredients. Open daily.

15 Middle Road, TST

Le Dessert pop-up

Le Dessert Hong Kong

French pastry concept Le Dessert brings its delectable sweet treats to LANDMARK until 15 October, open daily from 10am. They’ll be serving up their signature pavlovas and jar desserts as well as the new and almost-too-pretty-to-eat summer pavlova made with vanilla Chantilly cream, fresh peaches and raspberries, slivered almonds and peach and lime coulis. These meringue delights come in a variety of sizes, allowing you to share or have them all to yourself! If you’d like to learn how to make a pavlova this pristine, you can also order a limited-edition DIY pavlova kit online.

3/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central, 5182 7069 (WhatsApp)

Lounge Hakuba

Lounge Hakuba Hong Kong

Après-ski may seem like a dream right now with all the travel restrictions in place, but Lounge Hakuba sounds like it would make for a pretty darn good consolation prize. Named after the Japanese ski village of Hakuba, this cocktail lounge was founded by three outdoor enthusiasts with a mutual love for Japanese culture, skiing and camping. The wooden interiors are modelled after a ski lodge, while the spacious al-fresco area is chilled to the max. On the menu are Japanese-inspired cocktails and snacks, plus a bespoke shisha service where guests can personalise their shisha based on its flavour and strength. Open daily, 5:30pm–2am (3–9pm while government restrictions remain).

3/F, Tower 535, 535 Jaffe Road, Causeway Bay, 2111 1707

Matchali pop-up

Matchali Hong Kong

Following a successful pop-up at LANDMARK, home-grown matcha brand Matchali will have a year-long pop-up at Pacific Place from 7 September, and this time, there will be a spacious seating area! Expect Matchali’s signature beverages like the iced matcha and starburst matcha, made with raspberry, matcha, mango and pea flower milk, and new drink additions including the apple hojicha cold brew and matcha chai latte. There will also be cookies courtesy of Cookie DPT and tea-inspired pastries and sweets such as matcha croissants, Earl Grey canelés and matcha sesame banana bread. Each drink is customisable, so go ahead and request oat or almond milk, a shot of collagen or even some CBD drops…

Shop 200D, 2/F, Pacific Place, 88 Queensway, Admiralty

Mother Pearl

 Mother Pearl Hong Kong

Could bubble tea ever be truly healthy? Mother Pearl strives to answer this conundrum with its bevy of vegan beverages using ingredients created in-house. As part of wellness brand PO House, Mother Pearl features “bubble teas” made with gluten-free oat milk, almond milk and hempseed milk alongside healthful additions the likes of chia, activated coal, turmeric, açai and fresh fruit and vegetable juices. Our favourite Grassroots Pantry chef, Peggy Chan, has consulted on the menu. In order to reduce food waste, Mother Pearl incorporates discarded ingredients within its sweet and savoury treats for a slice of goodness without the guilt. Open daily, 10am–8pm.

25 Lyndhurst Terrace, Central

Palco Ristorante

Palco Ristorante Hong Kong

After a 10-year residence on Hong Kong Island, modern Italian restaurant Palco has flown across the harbour to its new swanky oceanfront venue at Tsim Sha Tsui’s Ocean Terminal. With panoramic views and a large terrace for guests to enjoy the dazzling skyline, Chef Ken Lau impresses with his signature dishes, including the 24-month-aged Parmesan spaghetti, cooked inside a giant wheel of cheese. The squid-ink chip, loaded with fresh sea urchin, and the burrata served in the whimsical disguise of a tomato, are other highlights to try. Open daily for lunch and dinner.

Shop OTE 403–404, 4/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2382 3123

Protein & Plants

Protein & Plants Hong Kong

The name says it all. Grab-and-go Protein & Plants is heavy on protein and plant-based dishes in the form of build-your-own protein and salad bowls, burritos and quesadillas, Impossible burgers and more . Open daily from 11am.

87 Wellington Street, Sheung Wan, 6460 6338

Ralph’s Coffee pop-up

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Designer coffee brand Ralph’s Coffee has found a new home until 14 February 2021 at Alexandra House in Central. Here, you’ll be able to purchase Ralph’s signature coffee creations, plus some exclusive specials such as the zesty tangerine cold brew, cold brew in can if you’re on the go and Ralph’s Roast drip bags for pourovers. Open on weekdays from 8am and on weekends and public holiday from 10:30am.

Shop 103, 1/F, Alexandra House, 18 Chater Road, Central, 6029 7956

Smoke & Barrels

Smoke & Barrels Hong Kong

Not to be confused with sit-down restaurant Smoke & Barrel (singular), which is by chef duo Chris Grare and Arron Rhodes of Kinship and is set to open next month on Wyndham Street, Smoke & Barrels (plural!) is a grab-and-go concept by Cupping Room and is located on Graham Street, also in Central. They serve up smoked meat platters, seriously drool-worthy sandwiches like the signature hot brisket bun and chicken, avocado and Gouda sandwich, New Orleans–inspired spirit-based slushies and chicory coffee and tempting sweets such as made-to-order beignets blanketed with icing sugar. Everything is crafted in-house, including all the sauces, which are available for purchase in bottles to go along with the packaged meat for takeaway in the connected retail space. Smoke & Barrels is also where the brand’s online Basque cheesecake concept, La Viña, operates. Open daily, 10am–6pm.

Shop 3, LG/F, My Central, 23 Graham Street, Central, 9612 0988


Superhooman Hong Kong

Superhooman, located within Tin Hau’s TUVE boutique hotel, is an offshoot of West Kowloon Waterfront Promenade’s Hooman by the Sea. This is another pet-friendly café/ bar that’s already gaining IG traction for both its beautifully plated dishes like the avo toast and açai bowls and its industrial-chic surrounds. Open daily, 9am–9pm.

6 Tsing Fung Street, Tin Hau, 9181 1193

Sushi Haru

Sushi Haru Hong Kong

Black Sheep Restaurants’ intimate Edomae-style sushi bar Sushi Haru – with just eight counter seats – is led by sushi master Motoharu Inazuka, who treats guests to a multi-course omakase menu that’s priced at $$898 for lunch and $1,500 for dinner – so you know it’s gotta be good. The menu features the best of the best seafood and produce from across Japan, with each ingredient sourced personally by the chef. Interesting to note is that the 250-year-old natural hinoki wood bar – usually used to construct shrines and other sacred spaces – accounts for more than half the design spend of the restaurant! Open Tuesday–Sunday for lunch and dinner.
M/F, LKF Tower, 33 Wyndham Street, Central, 2111 1450, book online

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— New Restaurants & Pop-Ups: August 2020 —


Bâtard Hong Kong

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,


Chako Hong Kong

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

Fat Chad’s Hong Kong

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) ar

e 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

Flakes & Layers Hong Kong

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

jean may Hong Kong

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,


Katsumoto Hong Kong

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 here.

70 High Street, Sai Ying Pun, 2606 0826

La Viña

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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.

LG/F, My Central, 23 Graham Street, Central, 9612 0988


Nove@theFringe Hong Kong

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

 Taps & Bites Hong Kong

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

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

Twist & Buckle Hong Kong

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

Xi Xup Pop-Up Kitchen & Bar Hong Kong

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

Yum Cha by Man Wah Hong Kong

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,

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— New Restaurants: July 2020 —

14 South Lane

14 South Lane Hong Kong

Named after its address in Shek Tong Tsui, 14 South Lane is lovely, laid-back all-day-dining (8am–5pm) spot for grazing and lounging. The menu reads like a dream: sweet potato coconut pancakes, green shakshuka, Mexican and Middle Eastern grain bowls, roasted organic chicken. Sounds like we’ve found our new healthy local! Read
our review

14 South Lane, Shek Tong Tsui, 5744 8390


Agustin Balbu and Yenn Wong

Andō is the latest opening from JIA Group, with this new restaurant the first solo venture by Argentinian chef Agustin Ferrando Balbi, previously of HAKU (pictured above with Yenn Wong, JIA Group CEO). Andō takes inspiration from the chef’s Spanish ancestry as well as from the country that shaped his craft, Japan. Open for lunch and dinner from Tuesday, 7 July.

1/F, Somptueux Central, 52 Wellington Street, Central, book online


Aria Hong Kong

Opening on Monday, 6 July, Aria is a fancy new Italian restaurant located way up high in Lan Kwai Fong’s California Tower, taking over CÉ LA VI’s former prime spot. It’s open for lunch and dinner (closed on Sundays), serving family-style recipes made modern. The menu features antipasti, soups, pastas and risottos, pizzas, sharing dishes from the grill and a wide selection of desserts (including traditional Sicilian cannoli!). We love the look of Aria’s pasta carbonara (above), prepared authenticallly with guanicale and Pecorino Romano cheese.

24/F, California Tower, 30–32 D’Aguilar Street, LKF, Central, 2804 1116, book online

Beef & Liberty (Sheung Wan)

The burger masters over at Beef & Liberty have a new branch in Sheung Wan – the more, the merrier! In addition to fab meaty burgers, they offer several delicious meat-free options. We’re partial to The Impossible Green Chilli Cheese, made with a plant-based Impossible patty, raclette cheese, homemade green chilli relish and jalapeños, but all burgers can be made with an Impossible patty upon request (and vegan buns are available too).

252 Hollywood Road, Sheung Wan, 2178 0522

Club Rangoon

Club Rangoon Hong Kong

If you’ve never had the chance to sample the cuisine of Burma, you’re in luck, with Club Rangoon opening up as purportedly the only Burmese restaurant in Hong Kong. The food of Burma concentrates on strong, pungent flavours rather than the spicy and sweeter dishes found in neighbouring India, China and Thailand. The menu will have celebrated delicacies the likes of tea leaf salad – lahpet – made with fermented tea leaves, shredded cabbage and deep-fried beans, as well as mohinga, round rice noodles brought to life with the crunchy pith of the banana tree, ginger and lemongrass. We’re looking forward to a taste of the authentic, cherished home recipes passed down from older generations with a contemporary twist that Club Rangoon promises. Open for dinner from Thursday, 9 July.

LG/F, 33 Aberdeen Street, Central, 2503 3077, book online

The Daily Tot

The Daily Tot Hong Kong

The Daily Tot is a sleek, subterranean, Cuban-inspired bar with a focus on rum. It’s been designed by Louis Chon Studio, the team behind stunning watering holes Tell Camellia and The Old Man. At the heart of the menu are 12 signature rum cocktails along with a niche selection of rums sourced from Caribbean distilleries.

Shop E, LG/F, Felicity Building, 58 Hollywood Road, Central, 2366 6836

Dim Sum Library (ELEMENTS)

Expanding on the popular Pacific Place location, the folk at Aqua Restaurant Group have opened another Dim Sum Library across the water at ELEMENTS, in a similarly stylish space inspired by the art deco era. Four new xiao long bao varieties – beef brisket, hot and sour, bak kut teh and kombu and bonito – sit alongside newcomers such as pan-fried Sichuan cod bao, charcoal tofu with wild mushrooms and chilled hibiscus and guava pudding. Open daily for lunch, afternoon tea and dinner. Read our review.

Shop 1028B, 1/F, ELEMENTS, 1 Austin Road West, TST, 2810 0898, book online

The Diplomat Café

The Diplomat Café Hong Kong

John Nugent’s speakeasy The Diplomat has now been transformed into The Diplomat Café, focusing on its food menu – a smart move during this “third wave” of COVID-19 in Hong Kong. Guests can still order The Diplomat’s creative cocktails, small-batch wines and vintage liquors – from Wednesday, 15 July, all drinks are available for takeaway in individual wax-sealed bottles – but now it’s the all-day gastropub grub that’s the main draw. This means dishes like a Cubano sandwich made with roasted suckling pig, Nugent’s free-range organic chicken nuggets, truffled mac ‘n’ cheese and the best-selling signature The Diplomat burger. Open Monday–Saturday from 12pm.

LG/F, High Block, H Code, 45 Pottinger Street, Central, 3619 0302, book online

DON DON DONKI (Causeway Bay)

Opening their third shop in Hong Kong on Tuesday, 7 July, this branch of the Japanese discount super store is the first on Hong Kong Island – and on four floors to boot. As well as lifestyle products, DON DON DONKI offers up high-quality fresh fruits, seafood, meat and cooked delicacies (we love the bentos!). This latest shop features a special department with curated items priced at $5 and $10 each, including popular skincare products and sweets, as well as a gift corner with premium products from different regions of Japan. Open 24/7!

1–4/F, Pearl City, 22–36 Paterson Street, Causeway Bay


In addition to intimate sushi bar The Araki by three-Michelin-starred chef Mitsuhiro Araki, which opened late last year, heritage hotel FWD HOUSE 1881 in Tsim Sha Tsui is set to debut three new F&B concepts in its main building on the ground and first floors:


ODEA Hong Kong

Centred around modern French cuisine, ODEA occupies the space of former Café Parlour. A refined restaurant for lunch and dinner, with a sumptuous afternoon tea offering on the historic veranda, ODEA features à-la-carte and tasting menus created by Chef Calvin Choi, who previously was a key element of InterContinental Hong Kong’s F&B concepts. Expect dishes the likes of wild mushroom soup, red prawn carpaccio, seared black cod and grilled A4 Wagyu.

G/F, Main Building, FWD House 1881, 2A Canton Road, TST, 3988 0088

The Queen

The Queen Hong Kong

The Queen mixes the nostalgia of traditional Chinese dining with contemporary twists courtesy of Chef Ki Pak Chan, formerly of two-Michelin-starred Wing Lei Palace at Wynn Palace in Macau. The menu presents modern dim sum creations and larger Chinese sharing dishes.

G/F, Main Building, FWD House 1881, 2A Canton Road, TST, 3988 0188

The Steak Room

The Steak Room Hong Kong

Also helmed by Chef Calvin Choi, who previously worked within the team at Spoon by Alain Ducasse towards achieving its two Michelin stars as well as headlining at Michelin-starred THE STEAK HOUSE at InterContinental Hong, The Steak Room is a fine-dining steakhouse, showcasing premium beef from around the world.

1/F, Main Building, FWD House 1881, 2A Canton Road, TST, 3988 0288

Maru de Sankaku

Maru de Sankaku Hong Kong

The team behind Zagin Soba are back with another Osaka-based noodle brand, Maru de Sankaku, serving up rare and coveted amadai (sea bream) ramen in a delicate, clear broth. Limited to 150 bowls a day! Open Monday–Saturday from 12pm.

13 Aberdeen Street, Central, 2346 3889


Monsoon Hong Kong

Another ELEMENTS restaurant set for a July opening is this inventine Southeast Asian eatery by award-winning chef Will Meyrick, an expert on cuisines from this part of the world, having opened several successful restaurants in Bali and Mama San here in the 852. Due to the current travel restrictions, Monsoon is embracing technology, with Chef Meyrick acting as virtual chef from Perth, filming all dish preparations for his experienced Hong Kong team led by Gede Budiana, who has worked with the chef for the past 17 years. You can also watch out for the launch of a series of online cooking demos with the new Monsoon at Home social media experience by Chef Meyrick.

ELEMENTS, 1 Austin Road West, TST, 2511 0100, book online

Moo Moo’s Steak and Fries

Moo Moo’s Steak and Fries Hong Kong

Steak frites is the name of the game at Moo Moo’s, where you can dig into a set menu of an eight-ounce USDA Prime rib-eye, salad, bread rolls and unlimited fries for less than $300 a head! Open daily for lunch and dinner.

18/F, 239 Hennessy Road, Wanchai, 6284 3505, book online


MOON YUE Hong Kong

Perched atop CUBUS in Causeway Bay, MOON YUE is a glam modern Chinese restaurant and bar with killer views. The showstopping dish pictured above is the MOON YUE lobster, prepared in two ways – fried with salted egg yolk and stir-fried with milk in traditional Shunde style. Other recommended dishes include crispy-skin fried chicken in two ways (original and stuffed with shrimp), fiery assorted seafood (scallop, abalone, geoduck, squid and grouper set aflame with cognac) and duo of turbot (deep-fried and stir-fried with asparagus and mushroom). Daily set lunch, dinner tasting and à-la-carte menus are available.

28/F, CUBUS, 1 Hoi Ping Road, Causeway Bay, 2562 3123,

The Pizza Project (Wanchai)

Hot on the heels of its launch just this past January, Pirata Group’s popular pizzeria The Pizza Project is now hitting Star Street in Wanchai. Andrea Viglione and Davide Borin sure know their pizza – read our review – so it’s great we’ll now have another spot to grab one of their delicious handmade pies and some Pici tiramisu. Opening on Tuesday, 7 July, The Pizza Project will be giving away an incredible 500 pizzas to celebrate. Open daily from 11:30am.

5 Star Street, Wanchai, 2577 7227

Soil to Soul

Soil to Soul Hong Kong

Opening in mid-July, contemporary Korean vegetarian cuisine is the latest of the prolific food offerings springing up at K11 MUSEA in TST. Inspired by Korean temple food, Soil to Soul focuses on wellness and minimalism, featuring familiar Korean ingredients and dishes in a unique temple food presentation. Drink signatures of biodynamic, organic and premium wines, traditional soju and soju-inspired cocktails are also on offer. We’re delighted to have another veg-friendly restaurant joining the ranks.

Shop 704, 7/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2389 9588,

Twenty Fifth Hour

Twenty Fifth Hour Hong Kong

You’ll feel like you’ve added a extra hour to your day at Twenty Fifth Hour, a new speakeasy hidden way up high in Central above the historic Luk Yu Tea House. The bar programme is led by Kenzo Lee, formerly of top hotels W Hong Kong and EAST Hong Kong, with his signature tipple called Wonderland created during a guest bartending shift in Malaysia. This completely clear, tropical cocktail is made with coconut, kiwi, milk-washed rum, pineapple and grapefruit. In addition to the creative cocktail menu, there are cheese and ham platters from The Cheese House – and shisha! Open Monday–Saturday from 6pm. Hint: hit the light switch at the door to unlock the “extra hour”…

13/F, Luk Yu Building, 24–26 Stanley Street, Central, 5546 8540


XUÂN Hong Kong

Soft-opening on Monday, 6 July, XUÂN is former Chôm Chôm chef John Nguyen’s current passion project – a relaxed, modern Vietnamese restaurant focusing on the cuisine of northern Vietnam. This means the chef’s slow-cooked beef and chicken pho dishes are served with Chinese doughnuts and pickled garlic in lieu of fresh herbs. Other dish highlights include braised beef tongue salad, chả giò (fried spring rolls) stuffed with grouper and crabmeat and cơm gà (Hoi An-style chicken rice), a masterpiece of a sharing dish featuring hand-pulled three-yellow chicken, a fried duck egg, Vietnamese chicken meatloaf and rice pumped up with turmeric and garlic. Open daily from 11:30am. Read our review.

18 Lun Fat Street, Wanchai, 2891 1177,

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— New Restaurants: June 2020 —


Taking over the historic spot that once was Grappa’s Cellar in Central, BaseHall is set to be HK’s hottest new dining destination. This exciting food hall will feature 10 artisanal vendors, with spots from Yardbird, Honbo and TREEHOUSE as headliners. As Basehall’s Instagram dictates, we’re hungry, excited and ready! The grand (soft) opening is scheduled for Monday, 8 June.

LG/F, Jardine House, 1 Connaught Place, Central

Big Dill

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What started out as rollicking vegan block parties last summer now has a permanent home in Sai Ying Pun at Big Dill, HK’s newest vegan eatery, with their plant-based burgers and gyros the stars of this meat-free show. Open Tuesday–Sunday from 5pm.

123–125 Third Street, Sai Ying Pun, 5270 6777

ChaTraMue (TST and TKO)

Debuting in the 852 in Causeway Bay last April, ChaTraMue, founded in Thailand 75 years ago, will now also be serving up its authentic Thai milk tea in Tsim Sha Tsui and Tseung Kwan O (TKO opening on 16 June). We love us some bubble tea and cheese tea, and this sounds like another teatastic trend in the making.

TST: 35A Carnarvon Road

TKO: Shop 125, 1/F, East Point City, 8 Chung Wa Road

Crown Super Deluxe

Chef Toru Takano

Named after the pristine Toyota Crown Deluxe taxis in Japan, Crown Super Deluxe is the latest and greatest from the unstoppable Black Sheep Restaurants. This upscale teppanyaki restaurant melds the authentic experience from Japan with popular teppanyaki joints in the US (yes, we’re looking at you, Benihana). The design by Sean Dix eludes to Tokyo in the swinging 60s, and the lead man at the teppan is Chef Toru Takano, a teppanyaki expert from Niigata, alongside his wife, Chef Ami Hamasaki. With a focus on top beef from around the world, there are three prix-fixe menus, each ending with the eatery’s signature lobster miso soup and Wagyu and garlic fried rice. To finish in style, diners can head to the dessert and whisky lounge, where retro French sweets like croquembouche and coconut tart shell meet elegant Japanese whiskies and American bourbons. Dinner bookings from Friday, 12 June. Closed on Mondays.

M/F, LKF Tower, 33 Wyndham Street, Central, 2111 8434 , email or book online

Five Guys (North Point)

Five Guys’ fourth Hong Kong branch opens this month, bringing the US chain’s signature burgers with unlimited toppings, hand-cut fries, milkshakes and all-you-can-eat complimentary peanuts to hungry North Pointers – and this one is two floors! Open daily, 11am–10pm.

Shop 8, G/F and 1/F, Harbour East, 218 Electric Road, North Point

District 8

District Eight Hong Kong

Brought to us by Woolly Pig HK (who operate Big Sur, HUE and INK, amongst other popular eateries), District 8 can be at found at ELEMENTS’ Civic Square al-fresco dining area. This laid-back French bistro is led by Chef Anthony Hammel, also of HUE. The signature order here is steak frites, with the beef cuts all hailing from Australia, the chef’s home country. In addition, there are classic French starters, freshly shucked oysters, homemade cakes and tarts, cheese plates and more. Open daily from 8am, offering brunch at the weekend.

Shop R0009, Rooftop, Civic Square, ELEMENTS, Kowloon Station, 1 Austin Road West, West Kowloon, 2537 7555, book online

Hansik Goo

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Acclaimed Korean chef Mingoo Kang of Seoul’s two-Michelin-starred Mingles has soft-opened Hansik Goo in Central. In collaboration with ZS Hospitality, Chef Kang’s first venture outside Korea seeks to introduce Hong Kong diners to authentic Korean cuisine with contemporary twists. Served sharing style in a space said to celebrate contemporary Korean design and nature, Hansik Goo offers diners an enticing eight-course tasting menu that showcases the chef’s unique style.

2/F, 8 Lyndhurst Terrace, Central, 2798 8768

J.CO Donuts & Coffee (Central)

Now you can get your J.CO doughnuts at HK’s fourth branch in Central – we love all the crazy-cool flavours with their cheeky names, from the Al Capone featuring almonds and white chocolate, to the avo-and-choco fusion Avocado DiCaprio, to the Berry Spears, which is all about strawberry and cream cheese. These doughnuts are actually lighter and less sweet than they appear. At this branch, you can also get J.POPS (baby doughnuts), J.CRONUTS, coffee drinks, sandwiches and more.

Shop B, G/F, Haleson Building, 1 Jubilee Street, Central, 2506 3668

J.S. FOODIES (Harbour City)

Joining its HK sibling at Kowloon Tong’s Festival Walk, Tokyo import J.S. FOODIES – an offshoot of Japanese fashion label JOURNAL STANDARD – is akin to a fusion Japanese-American diner, delighting us with a range of American-style pancakes, Japaneses-style soufflé pancakes and burgers in a modern, industrial space. Open daily from 9:30am.

Shop 2608–2609, 2/F, Gateway Arcade, Harbour City, 3–27 Canton Road, TST, 2265 8019

Mamma Always Said

Mamma Always Said Hong Kong

We may have recently (and very sadly) lost Meraki Hospitality Group’s Malaysian street-food eatery JALAN, but the group is back in good form with the opening of Mamma Always Said this month in the same location, with Corey Riches from Meraki’s popular Middle Eastern restaurant BEDU acting as executive chef here too. This all-day-dining and drinking spot celebrates casual restaurants around the world – cafés, brasseries, tapas bars, trattorias – with a global menu that includes baked goods, coffee, cocktails, salads, sandwiches, pastas and larger sharing plates. The space also features a retail area designed like a farmers’ market where guests can purchase local veg and other home-grown products, Mamma’s wines and secret pasta sauce and more. Sign up for the Mamma Always Said soft launch by emailing and get 20% off your bill. Open daily from 11:30am.

42 Peel Street, SoHo, Central, 2386 2216

MANA! (SoHo)

Plant-based and zero-waste pioneer MANA! is now in SoHo, with founder Bobsy Gaia having shut the OG Wellington Street location in April this year owing to demolition work. The largest shop to date, MANA! SoHo is described as a “fast-social” spot that includes a social space referred to as Zen Den, where film screenings, concerts, “Hippie Hour” happenings and morning mindfulness and meditation events will be offered. Also new to this branch is the 852’s first vegan cheese bar, vegan wine and beer and house-made kombucha. We’re keen to try the new flatzza – pizza fused with MANA’s signature flats. Open daily 10am–9pm.

8 Staunton Street, SoHo, Central, 5501 7583


Mizutani Hong KOng

Located on the rooftop of the new ALVA HOTEL BY ROYAL in Sha Tin, Mizutani is a contemporary Japanese restaurant specialising in sushi and robatoyaki, with three omakase menus up for ordering prepared by experienced Japanese chefs. Sushi with mountain views – we’re in! Open daily for lunch and dinner.

28/F, ALVA HOTEL BY ROYAL, 1 Yuen Hong Street, Sha Tin, 3653 1115, book online


We dig Moonkok’s portmanteau, which is a mix of local craft brewery Moozen and its Mongkok locale. The taproom’s design, beer and bar bites all take inspiration from Chinese culture. It’s important for us to support home-grown success stories, especially during these trying times.

88 Shatung Street, Mongkok, 2869 8099

Pantry Centrale

 Pantry Centrale Hong Kong

With a prime location in Sai Ying Pun and an enticing turquoise shopfront, Pantry Centrale is the brainchild of a trio (three locals and one Italian) with more than 20 years of experience in the F&B industry. Open daily from 8am, the à-la-carte menu is a tribute to simple, honest European cooking, from flatbread topped with prosciutto, cherry tomatoes and mozzarella, to Greek salad, to Sardinian fregola with crabmeat and saffron, to roasted French spring chicken. There’s also a separate grab ‘n’ go menu, a bakery section for takeaway (helmed by partner Sam, who ran his own bakery for decades) and an online shop. What a great addition to the SYP hood!

LG/F, Wealth Building, 53–65 High Street (entrance on Centre Street), Sai Ying Pun, 2363 6966

Spun Candy

Spun Candy Hong Kong

Based in London with outposts around the world, Spun Candy is a well-known purveyor of personalised, handmade, naturally flavoured sweets that are both vegan and free of gelatin. The new flagship Asia branch features the brand’s first-ever Lollipod – a kiosk for lolly personalisation. There’s also a bar where you can learn the tricks of candy personalisation, and next year, Spun aims to open a kitchen where masterclasses for adults, kids and families will be held. We’ll be on the lookout for Spun’s soon-to-debut Asian-inspired sweet treats.

3/F, LCX, Ocean Terminal, Harbour City, 3–27 Canton Road, TST

The Tea Room by Tell Camellia

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Tell Camellia is a delightfully zen, tea-focused cocktail bar that opened last year to rave reviews and is now a front runner for Foodie Forks 2020 Best New Bar. The Tea Room concept has been launched by the bar for daytime drinks that have a heavy slant towards the finest teas from around the world – from India’s masala chai, to Turkey’s Rize tea, to Japan’s Uji matcha – alongside zero-proof and low-alcohol tipples. We like the sounds of the T&Tonics, herbal and tisane teas that are redistilled with non-alcoholic gins and flavoured with the likes of mango and strawberry, Italian almond and truffle and Kyoho grape and sakura.

LG/F, H Code, 45 Pottinger Street, Central, 9821 5501


Yakinikumafia Hong Kong

From the team who brought us Wagyumafia’s crazy-good (and crazy-expensive) Wagyu chateaubriand cutlet sandwich comes Yakinikumafia, where it’s all about Wagyu BBQ in a too-cool-for-school airport-themed space. We’re impressed that both Wagyumafia and Yakinikumafia practise sustainable butchering, importing hand-selected whole carcasses straight from auction houses in Japan and using all parts of the animals. The bevvy menu is pretty neat too – small-batch sake, highballs on tap, Shari cocktails, own-brand yuzu IPA. If you want a taste of this premium Japanese grilled beef – including single-breed Ozaki Wagyu from Miyazaki – you’d better be quick off the mark, with only 250 lunch and dinner bookings taken each month. Register here to get your personalised reservation link and see what the hype is all about – bookings open on the 15th of every month for the following month.

Shop 202, 2/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, 3105 1250

Yaki Oni

Yaki Oni Hong Kong

Another yakiniku specialist has hit HK – this time in Causeway Bay – and it comes with a unique twist: it’s all you can eat for less than $300 per person! Inspired by traditional Japanese folklore, Japanese grill Yaki Oni has weaved supernatural elements throughout its decor, design and food, showcasing around 10 different cuts of A4 Wagyu beef from Kagoshima and Miyazaki as well as premium US beef and a large selection of grilled pork, chicken, seafood and veg. Diners can also knock back a series of colourful cocktails that represent the five cardinal sins in Buddhism. Open daily for dinner from 5:30pm in three two-hour, unlimited-eating sessions.

9/F, the L. square, 459–461 Lockhart Road, Causeway Bay, 2856 0226

yè shanghai (K11 MUSEA)

The newest member of the yè shanghai family, launched more than 20 years ago with outlets in HK, China and Taiwan, has arrived at TST’s newest mall. Chef Sze Man Sui, who has led the yè shanghai kitchen team since 1998, has debuted an extensive dim sum menu and new Shanghainese à-la-carte dishes such as Shanghai rice cake with eight treasures, steamed minced pork with cod and sauteéd shredded mandarin fish. This two-storey eatery boasts great views plus a large outdoor terrace.

Shop 601, 6/F, and Shop 702, 7/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2376 3322

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— New Restaurants: May 2020 —

Bamboo Thai

Bamboo Thai Hong Kong

If you find yourself at Langham Place and are craving Thai, you’re in luck with this opening. Contemporary eatery Bamboo Thai brings both classic (satay, prawn cakes, curries, pad thai and the like) and more creative Thai dishes to the table. The must-try dish here, pictured, is laeng saeb, featuring a literal mountain of extra-large Dutch beef ribs slow-cooked with lemongrass, ginger, coriander and kaffir lime.

Shop 02–03, 8/F, Langham Place, 8 Argyle Street, Mongkok, 2111 9948

The Blind Pig

The Blind Pig Hong Kong

The name may be a bit off-putting, but we’re loving what this new speakeasy-style sports bar has to offer. Opened by Shore Hospitality of The Salted Pig fame, The Blind Pig sits pretty on Lei King Wan waterfront. Big-screen sports, craft beers, Prohibition-esque cocktails and down-home pub grub – from homemade pies, fish and chips and sausage rolls to patty melts, loaded nachos and jalapeño poppers – are the draws. We’re especially looking forward to the weekend roast dinner carvery, pictured above.

Shop 12–14A, Site A, Soho East, 45 Tai Hong Street, Lei King Wan, Sai Wan Ho, 2707 0002

Blue Bottle Coffee

Blue Bottle Coffee Hong Kong

Cali-cool coffee roaster Blue Bottle is now in the Kong, currently open 8am–5pm for takeaway only. Read more here. PS: their waffles are great too!

G/F and 1/F, 38 Lyndhurst Terrace, Central


CHAAT Hong Kong

Rosewood Hong Kong has done a fine job with its F&B selection – we particularly rate Bayfare Social and Henry – and CHAAT will add to this impressive roster when it opens on 21 May. Led by Chef Manav Tuli, CHATT is all about authentic Indian street food that’s been elevated and modernised alongside slow-cooked curries, biriyani and tandoori dishes. Chef Tuli has worked at top restaurants and hotels across India and in London, and his most recent London venture, Tamarind, was awarded a Michelin star last year – the first for an Indian restaurant there. We can’t wait to sink our teeth into the chef’s pav bhaji and raj kachori!

5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, TST, 5239 9220, book online

Cookie DPT at The Upper House

Everyone’s favourite cookie bakers at Cookie DPT are back with another one of their wildly popular pop-ups, this time at The Upper House. Let the good times roll this summer, with the pop-up landing on the sixth floor of the hotel from 4 May until 30 August, perfect for noshing on The Lawn. In addition to signatures like chocolate chip, peanut butter and funfetti, expect limited-edition flavours like their recent Baby Yoda pandan and coconut cream cookie made in honour of May the 4th (Star Wars Day). For the first time at a Cookie DPT pop-up, coffee, lemonade and other bevvies will be available too. Open daily, 11am–7pm.

6/F, The Upper House, Pacific Place, 88 Queensway, Admiralty


GaGiNang Hong Kong

Meaning “family” or “brotherhood” to the Teochew people, GaGiNang is one of the latest additions to Harbour City, presenting Chiu Chow delicacies like baby oyster congee, goose liver and caviar canapés and slow-cooked Angus beef with Chiu Chow barbecue sauce in a stunning contemporary space.

Shop OT310, 3/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2116 9068


HAND3AG Hong Kong

This one’s quite unique! HAND3AG offers Hong Kong’s very first quick-service teppanyaki sandwiches, made by toasting bread on a teppan grill before being stacked with creative ingredients and sauces. The highlight of the menu is the Continental Iron House, the chef’s take on a prison meal! This teppan sarnie is layered with Provençal-style meatballs in ratatouille, mac ‘n’ cheese, lettuce, a fried egg and lava cheese, served with a secret gravy. There’s another one that’s inspired by yakisoba pan – hot dog buns filled with stir-fried noodles, in this case Japanese -style BBQ pork ramen. Open daily from 7:45am (9am on Sundays) – for breakfast sandwiches! – till 9:30pm.

Shop B226–B227A, B2/F, K11 Art Mall, 18 Hanoi Road, TST, 3907 0188

Harbourside Grill

Harbourside Grill Hong Kong

Another opening at Harbour City, Harbourside Grill takes the place of Gordon Ramsay’s maze Grill, which recently shut shop. The bar terrace with its comfy sofas for two offers stunning harbour views, and inside, diners can expect classic steakhouse cuisine by French chef Armand Sablon, with dry-aged beef from the USA and UK and wet-aged cuts from Argentina, Japan and the USA the stars of the show. Little ones have their very own menu that boasts a mini portion of seared steak and fries.

Shop OT401, 4/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2619 9100, book online


It’s all hands on deck at Harbour City with yet another opening – and we think this one is the best yet. This time, it’s Hiyama – the first international outpost of the famed (and first!) Michelin-starred Tokyo sukiyaki restaurant, which also showcases its own brand of top-notch Wagyu. We can’t wait to start dunking our beef!

Shop OTE302, 3/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2885 3203

La Camionetta

La Camionetta Hong Kong

COVID-19 can’t stop pizza thriving in Hong Kong, and La Camionetta in SoHo is the latest pizzeria to hit the 852, run by husband-and-wife team Benito and Giulia Proust. They’ll be serving up handcrafted pizzas alongside traditional Italian drinks in a super-cool space that’s fronted by a red-and-white VW bus.

12A Elgin Street, SoHo, Central, 5392 6264

Mercato Gourmet by Giando

Although not altogether new, Chef Gianni Caprioli’s premium Italian marketplace Mercato Gourmet has expanded from its Fenwick Pier, Wanchai, flagship with several new shops following the acquisition of international deli chain Pacific Gourmet. The product lines have been merged, with a focus on showcasing small producers who are committed to sustainable and socially responsible agricultural practices. Exciting news for grocery shoppers looking for the best of the best produce from around the world.

Branches in Ap Lei Chau, Happy Valley, Mid-Levels and Wanchai; click here for locations

Mille Mele Tokyo

Mille Mele Tokyo

One for fans of apple pie, Mille Mele Tokyo’s beloved flaky, buttery turnovers filled with stewed Fuji apple and soy custard cream are now yours for the eating in Hong Kong, having taken Japan by storm. Open daily, 12–8pm.

33 Sharp Street East, Causeway Bay, 2388 8282

Off Town Kitchen

Off Town Kitchen Hong Kong

European bakery and restaurant Off Town Kitchen is a lovely, homey addition to the SYP hood. Get authentic boulangerie, patisserie and viennoiserie like baguettes, rye, sourdough, millefeuille and croissants – all made with butter and flour imported from France and Germany – alongside beautifully plated and executed dishes such as tournedos Rossini, lobster blanquette, duck à la orange and a super lobster roll featuring their home-baked baguette.

21 High Street, Sai Ying Pun, 2988 8124


PANO Hong Kong

Making its debut this month, PANO is West Kowloon Cultural District’s latest culinary hotspot, serving up sleek Asian-French cuisine in the Art Park’s only stand-alone sea-view restaurant – with its very own spacious, open-air viewing platform. In charge of the kitchen is Chef Ken Lau, who cooked up a storm at Gaddi’s at The Peninsula before opening his own celebrated Italian restaurant, Palco, in Wanchai. The chef’s à-la-carte signature dishes include oyster tartare with Sicilian lemon foam, homemade linguine with Spanish red prawn, sea urchin risotto, slow-cooked French chicken leg roll with maitake mushroom and piña colada sorbet – or opt for the dinner-only Celebrity tasting menu ($888 for 7 courses or $1,188 for 10 courses) to try the chef’s latest creations. Good-value set lunch menus are also available if you’re looking for some bang for your buck. Open Tuesday–Sunday for lunch, happy hour and dinner.

Unit 1F–1, 1/F, Art Park, West Kowloon Cultural District, 24–26 Museum Drive, West Kowloon, 2361 9600

Shake Up! (Mongkok)

Shake Up!’s drool-worthy milkshakes first hit TST, and now they’ve opened a second branch in MK. Made with Mövenpick ice cream, the signature shakes come in flavours like chocolate and salted caramel, peanut butter and espresso croquant, but if you’re feeling a bit guilty about indulging, you can order one of three low-sugar shakes from the brand’s newly launched #CheerUp series, which also pays tribute to the medical professionals working to fight COVID-19 (all healthcare workers are entitled to buy-one-get-one-free shakes with ID).

Shop 09–12, 11/F, Langham Place, 8 Argyle Street, Mongkok, 3422 8396

The Southside Pizza Co.

The Southside Pizza Co. New York

The Southside Pizza Co. is a godsend for Southsiders craving a authentic New York-style pizza pie. This new delivery-only concept by The Butchers Club co-founder Jonathan Glover features six sourdough pizzas – from the classic margherita to the innovative butter chicken – with the dough recipe created by the esteemed Gregoire Michaud of Bread Elements. Lasagne, spaghetti and meatballs, filled doughnuts, NYC-style cheesecake and tiramisu complete the short-but-sweet menu that’s a tribute to the Big Apple.

Available via Deliveroo for delivery to Pokfulam, Ap Lei Chau, Shouson Hill, Wong Chuk Hang and Aberdeen, soon expanding to Repulse Bay and Stanley – from 5–11pm on weekdays and 12–11pm on weekends and public holidays

TW WG (New Town Plaza)

Singaporean luxury tea purveyor Tea WG hits Sha Tin on 1 May, the first shop in the New Territories for the brand with its abundance of brass fixtures, mahogany tea counters and Italian marble floors. Buy Tea WG’s signature single-estate and blended yellow tea tins and a selection of tea-infused macarons and patisserie.

Shop 204A, 2/F, Phase I, New Town Plaza, 18–19 Sha Tin Centre Street, Sha Tin, 2619 9603

Yung’s Bistro

Yung’s Bistro Hong Kong

Opened by the folks behind iconic roast goose restaurant Yung Kee in Central, Yung’s Bistro is a much more modern take on the 77-year-old brand, located in one of the largest F&B spaces (with 2,000-square-foot terrace!) at K11 MUSEA. The menu focuses on four different Cantonese styles: classic dishes with a modern twist (example: fried goose egg with premium goose oil – prepared tableside), rare dishes from the past (steamed egg with mini crab roe and rice), recipes that tap into childhood memories (whole goose leg over charcoal stove) and family-style cooking (lotus root cake made with Omnipork). The adorable White Rabbit candy custard – made in the shape of a pair of bunnies – is also on our hit list!

Shop 701, 7/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2321 3800, book online

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— New Restaurants: March 2020 —

Related: Looking for March 2021?

Ask for Alonzo (Tai Hang)

The mysterious chef Alonzo has opened his second trattoria in Hong Kong, sharing his favourite homestyle Italian recipes with pasta-loving diners. Ask for Alonzo’s famous deluxe spaghetti carbonara and rigatoni amatriciana are made with guanciale brought over from Italy by the man himself! Each week, the chef also features a recipe from his “Specials Bible”, dishes like his TLC panini (made with bolognese sauce, mozzarella and red Cheddar, served with Parmesan fries) and TLC linguine (creamy tomato sauce with organic apple-smoked bacon). To whet your whistle, there’s a selection of Italian wines and Prosecco, plus classic cocktails such as G&Ts and negronis. The happy hour (daily, 3–8pm) is pretty unbeatable for $38 glasses of wine!

11 Lin Fa Kung Street West, Tai Hang, 3101 8045


Franco Pepe’s Kytaly may have shut shop, but taking over the space (along with its gorgeous green terrace) is another chic pizzeria, Babacio. The pizzas here come in three styles – with tomato sauce, without sauce and deep-fried – and there’s antipasti, salads, gnocchi and desserts on the menu too.

5/F, Carfield Commercial Building, 75–77 Wyndham Street, Central, 2808 1961

Chotto Maki (Wanchai)

There’s now a second branch of Chotto Maki, offering creative and customisable American-style sushi rolls. The shop itself is cute but tiny, so we recommend taking your maki away to enjoy at home or al desko. The signature Crunch (salmon, mixed greens, asparagus, tamago, tempura crunch, sakura shrimp, wasabi mayo, black sesame sauce) and Beef-iyaki (teriyaki beef, cucumber, tofu skin, avocado, tobiko, garlic chips, house special sauce, unagi sauce) are firm lunch faves.

33 Amoy Street, Wanchai, 8481 2861

Hot ‘N’ Meen

This delivery-only concept by Sichuan eatery Chilli Fagara combines two of our favourite foodie elements: spice and noodles (“meen” in Chinese). The dozen or so knife-cut nood options range from mild soup noodles with stir-fried lamb, Chinese leek and ginger to fiery noodles with pork and vegetable dumplings in house-made Sichuan chilli sauce and classic dan dan noodles with minced pork and dried shrimp, which can also be ordered vegetarian. Dumplings and cold veggie appetisers complete the short but satisfying menu. Time to Netflix and Chilli Fagara!

Order via Deliveroo


LucAle Hong Kong

This laid-back Italian restaurant’s moniker stems from its two chef-founders: Alessandro Angelini, who most recently led the kitchen at the Kowloon Shangri-La’s Angelini, and Luca De Berardinis of Nicholini’s at Conrad Hong Kong. LucAle is an ingredient-driven spot, focusing on ingredients from Italy’s highest-quality artisanal producers – from top-notch salumi and cheeses to regional organic and biodynamic wines, with the vino in question ranging from under $50 a glass to a whopping $9K for a bottle! The food menu includes a range of salads and small plates, homemade pastas like the vegetarian chitarrino al tartufo nero (spaghettini “chitarra” style with black truffle, pecorino cheese and walnut breadcrumbs), mains of Italian meat and seafood and a mix of modern and classic desserts – the Nutella broken pie with strawberry and lychee (pictured above) sounds particularly tempting.100 Third Street, Sai Ying Pun, 3611 1842

Oolaa (Tung Chung)

Joining it long-lasting branches in SoHo and Wanchai, Oolaa has expanded to the far reaches of Citygate in Tung Chung. Adored especially by expat brunchers, this bright and breezy all-day diner opens from 7am with the likes of avocado smash bruschetta, mixed berry and granola parfait and signature smoothies, moving on to a set lunch menu, happy hour and globally inspired à-la-carte dinner offerings such as pizzas and flatbreads, salads, pastas, burgers and sarnies and much more. This jack of all trades also has a kids’ menu and hosts Steak Night on Wednesdays (choice of steak with fries, sides and a glass of wine for $238) and Fajita Festival on Thursdays (all fajitas for $120).

Shop G30, G/F, Citygate Outlets, 18–20 Tat Tung Road, Tung Chung, 2319 2008


Rubia Hong Kong

Read More: Rubia is the Reader’s Choice BEST NEW RESTAURANT at the Foodie Forks awards 2020

Even if Rubia were the only newcomer this month, we’d be happy, for this is a Spanish restaurant by the culinary team behind one of our fave tapas bars, Pica Pica in Sheung Wan. Two-storey Rubia also serves up creative seasonal tapas like potato and beef bomba (deep-fried rolls of minced beef in a spicy tomato sauce) and huevos rotos (“broken” eggs mixed with chorizo or morcilla), but it’s the hand-reared Rubia Gallega beef from northern Spain that’s the real star of the show here. All cuts of this prized Galician beef are served with roasted piquillo peppers, garlicky patatas fritas and house salad – think of this as the Spanish version of France’s steak frites. On the taberna-style ground floor, there’s a drink menu offering a Spanish-heavy wine list, a short-but-sweet cocktail selection and a bar menu featuring bites such as cured white anchovies on potato chips, bikini sandwiches of chorizo or smoked salmon with truffle pâté and burgers – check out the two-for-one happy hour between 3–7pm. Open daily except Sundays.

UG/F and 1/F, C Wisdom Centre, 35–37 Hollywood Road, Central, 2889 1199

Shake Shack (ELEMENTS)

American burger behemoth Shake Shack’s expansion into the 852 continues unabated despite the tricky F&B climate at the moment. Now you can get your fill of ShackBurgers, crinkle-cut fries and frozen custard over in West Kowloon. At ELEMENTS Shack, five per cent of sales from the That’s My Jam concrete (vanilla frozen custard, Jam Story mango passion fruit jam, raspberries, crumbled shortbread) supports Hong Kong Rehabilitation Power, a non-profit organisation aimed at empowering individuals with disabilities.

Shop 1005–1006, 1/F, ELEMENTS, 1 Austin Road West, Kowloon, 2719 8282

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— New Restaurants: February 2020 —

Related: Looking for February 2021? Click here


121BC Hong Kong

Beloved wine bar and restaurant 121BC is finally back after its relocation. Australian-born chef Fabio Nicotra leads the team, serving seasonal, simple but refined Italian food alongside an award-winning all-Italian wine list. The long, shared table accentuates the eatery’s communal concept, and the menu features a range of fresh tapas dishes, daily house-made pastas, main courses and desserts from which to choose, with as much made in-house as possible, including cheeses, breads, ice creams, pastas, cured meats and more. The new space with its exposed brick walls is fittingly reminiscent of an underground Tuscan wine cellar.

LG/F, Hilltop Plaza, 49 Hollywood Road (entrance on Graham Street), Central, 2395 0200/2672 8255



Now, this is a unique concept! CAMPSITE is for those who love the great outdoors and the luxuries of modern living. This glamping-themed restaurant aims to give HK diners a break from their busy city lives as well as reconnecting them with nature. The menu makes use of fresh, natural ingredients to create modern versions of camping classics. Expect dishes such as flame-burnt Dungeness crabmeat, campfire sweetcorn soup and, of course, classic s’mores. The interior boasts plenty of natural light and rustic features combined with elegant fixtures to really enhance the glamping experience. They’ve even got their very own own spin on snakebite (a camping combo of lager and cider) – the CAMPSITE Diesel.

Shop 5, G/F, K11 ATELIER, 728 King’s Road, Quarry Bay, 3705 8248, book online


Cinnabon Hong Kong

Ah, Cinnabon, how we do love thee? Let us count the ways. This American chain founded in 1985 in Seattle is making its way to the 852 this month – just in time for V-Day (or should we say D-Day) – and we can’t wait to get our hot little hands on the bakery’s ooey, gooey Classic Cinnamon Rolls, Chocobons and Caramel Pecanbons. Authentic American-style cinnamon rolls are sadly a rarity in Hong Kong, but all that’s changed now with Cinnabon coming to town, pulling out the big buns. Open from 7 February.

Shop G06, G/F, Olympian City 2 ,18 Hoi Ting Road, West Kowloon

Double D at Stockton

Double D Hong Kong

Good news for those lamenting the loss of Maximal Concepts’ reto-cool (yet unfortunately named) burger joint Double D – it’s back, with DD’s full food menu available both at speakeasy Stockton (Tuesday–Saturday from 6pm) and for delivery via foodpanda. This means you can once again get your greedy little paws on Double D’s classic beefy burgers (or those made with alternative proteins like buttermilk fried chicken and beer-battered fish), loaded fries and onion rings and spiked milkshakes, and the even better news is that all the ingredients used are sustainable and organic.

32 Wyndham Street, Central, 2898 3788

FRITES (Kwun Tong and North Point)

Two more branches of popular Belgian beerhouse and restaurant FRITES have opened. Get your fill of moules frites and Stella Artois, along with great happy-hour promotions, outdoor spaces and kids’ play areas to keep mum and dad and the littles happy.

Kwun Tong: Shop 3, 1/F, The Quayside, 77 Hoi Bun Road, 2781 0262, book online

North Point: Shop 4–5, G/F, Harbour East, 218 Electric Road, 2333 5538, book online

The Green Room

The Green Room Hong Kong

WeWork has launched its first-ever classic modern bistro in Asia, The Green Room. As the name suggests, the restaurant places a strong emphasis on sustainability, responsibly sourced ingredients and no meat (only seafood). The kitchen is led by Executive Chef Ferran Tadeo, a protégé of world-renowned Spanish chefs Ferran Adrià and José Andrés, who also helms one of Hong Kong’s finest Spanish restaurants, La Rambla by Catalunya. For The Green Room, Chef Tadeo offers a flavourful, Mediterranean-inspired take on classics like salads, handmade pastas and pizzas, working creatively with seafood and plant-based ingredients to ensure diners don’t miss the taste of meat. Award-winning mixologist John Nugent (who opened The Diplomat cocktail bar in Central last month) has designed the bar menu, offering unique green-inspired cocktails and a selection of biodynamic and natural wines. Modern and minimalist with spectacular views of VIctoria Harbour, the venue also doubles up as what we expect will be a very sought-after event space.

26/F, Tower 535, 535 Jaffe Road, Causeway Bay, 3689 2569, book online


We can’t keep up with the F&B openings at K11 MUSEA, Hong Kong’s newest art mall – we could literally spend all day there grazing and not scratch the surface of what’s on offer food and drink wise. Last month, we highlighted both Mr Ming’s Chinese Dining and the Sichuan delights and imaginative cocktails of SHU K and K BAR, and now we’d like to introduce you to a bunch more exciting newcomers:


First opened in 1981 at New World Centre where K11 MUSEA now stands, GINZA makes a comeback with 80s-style Japanese glamour and signatures of turtle soup, grilled silver cod and eel with rice.

Shop 125, 1/F, MUSE EDITION, 3102 2220

*IE Sushi and Teppanyaki

The sea-view balcony is a draw at stylish IE Sushi and Teppanyaki, as are the teppanyaki and kaiseki dishes by well-versed Japanese chef Ryuji Tameshima. The sushi sounds top notch, but we’re most looking forward to trying innovative creations the likes of torched spiny lobster with Nyoho strawberry and black truffle and A5 Hida Wagyu chateaubriand with herb-infused sea salt.

Shop 510, 5/F, 2633 0111

*Lilium by Gitone

An offshoot of Gitone, a private kitchen open for 25 years in Sai Wan Ho offering art and dining experiences, Lilium is once again all about the marriage of food and art. Local artist Terence Lee and his wife, Clara Chong, present an artful globally inspired set menu along with weekend ceramic workshops.

Shop 509, 5/F, 3596 3415


TIRPSE is “esprit” spelled backwards – the French word for “spirit”. The contemporary French-Japanese restaurant’s original Tokyo branch was the fastest restaurant to be awarded a Michelin star within two months of opening in 2015. One to watch for its carefully curated sake list and signature dishes like guinea fowl with carrot and girolle, red tilefish with clam and yuzu and Guinness ice cream with buckwheat seed caramel.

Shop 219, 2/F, 2333 0031

*Tominokoji Yamagishi

Another Japanese import, Tominokoji Yamagishi is an intimate extension of the Michelin-starred omakase restaurant from Kyoto, where seasonal, sensory dishes are the name of the game. Diners here have the opportunity to try cha-kaiseki, a special menu that’s served during Japanese tea ceremonies.

Shop 506, 5/F, 2686 1866, book online


If you’re a fan of the nood, check out the spacious, funky YumMee. Dig into a wide selection of authentic noodle dishes from Asia’s most famous cities, from Bangkok’s boat noodles to Penang’s Hokkien mee bursting with lobster and prawns.

Shop 136, 1/F, MUSE EDITION, 2344 2366

*Yung’s Bistro

A modern sibling of Central’s beloved Yung Kee, which has been serving diners since 1942, Yung’s Bistro offers modern takes on Canto classics like its signature roast goose. We’re most looking forward to trying the eatery’s White Rabbit candy custard – it seems the White Rabbit craze has not died down yet!

Shop 701, 7/F, 2321 3800, book online

Lobster Shack

Lobster Shack Hong Kong

Down-home eatery Lobster Shack by the folk behind Flying Pig Bistro in Sai Ying Pun is where to chow down on all things seafood related, such as a three-tiered seafood tower filled with Canadian lobster, oysters, mussels, salmon, shrimp and potted crab, grilled lobster tail with garlic lemon butter, miso black cod and scallop ceviche.

6–8 Second Street, Sai Ying Pun, 2381 8138

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— New Restaurants: January 2020 —

Related: Looking for New Restaurants & Pop-ups in January 2021?

AFURI Ramen + Dumpling

AFURI Ramen + Dumpling Hong Kong

The latest Japanese export to cater to Hong Kong’s ever-growing ramen obsession is AFURI Ramen + Dumpling. In 2016, Afuri opened its first restaurant outside Japan, setting up shop in the USA, and now it’s gracing Hong Kong with its second overseas branch. Named after Mount Afuri in Kanagawa prefecture, these ramen experts are dedicated to simple perfection, known for their addictive yuzu shio ramen (chicken broth infused with yuzu). The 52-seat HK branch is said to offer MSG-free broth with homemade wheat noodles as well as the famous yuzu broth, gyoza dumplings and a selection of sake.

2/F, The ONE, 100 Nathan Road, TST, 2815 2177

Burger Joys (Central)

Established late-night (open until 6am in Wanchai) American burger bar Burger Joys has opened its third branch in Hong Kong. In addition to the original WC location, they added Sai Ying Pun and have now expanded to Central. Right bang on Stanley Street, they bring their signature double cheeseburger made with USDA Angus beef and brioche bun by French Michelin-starred pastry chef Michael Gillet. They’ve also got a fusion burger on the menu that combines Japanese anchovy, dried fish and chilli sauce with mushroom purée for a big umami bomb and a vegetarian burger featuring three different types of mushrooms, potato balls and homemade red wine butter to give your meat-free days an indulgent option. Milkshakes, onion rings, chicken wings and black truffle fries are all specialities at Burger Joys, a Foodie favourite.

82 Stanley Street, Central, 2537 3288

Dang Wen Li by Dominique Ansel

Dang Weng Li by Dominique Ansel

Said to be the Chinese name for world-famous French pastry chef Dominique Ansel, Dang Wen Li is the first Asia venture outside Tokyo (with that shop now shut) for the inventor of the cronut and founder of his eponymous bakeries in New York, Los Angeles and London. The website describes the HK bakery as “a capsule collection of pastries and treats exclusively for Hong Kong”. We’re drooling over all the images of the innovative HK-inspired sweets on offer, from the pastry’s chef riff on a pineapple bun made with coconut pineapple passion fruit cake to the Earl Grey bergamot cake “lemon juice box” – which looks exactly like an iced lemon tea juice box you’d get from your local 7-Eleven, complete with straw! There’s also Chef Ansel’s signature (flawless!) kouign amann and other classic viennoiserie for the purists out there.

Shop OTG63A, G/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2613 8618

The Diplomat

The Diplomat Hong Kong

Mixologist John Nugent (whom you might know for his excellent Moscow mules at Lily & Bloom) is set to open The Diplomat this month. In his first independent venture, Nugent’s impeccably designed, 18-seat speakeasy is located in Central’s ultra-trendy H Code alongside other cool bars Tell Camellia and SAKETEN. The menu boasts vintage liquors, small-batch wines and, of course, delectable cocktails such as a take on Irish coffee (pictured above) featuring Jameson Irish Whiskey, Martell VSOP, tensaito, coffee and cold cream.

LG/F, High Block, H Code, 45 Pottinger Street, Central, 3619 0302

Emmer Pizzeria & Café

From the brains behind Beef & Liberty comes a brand-new pizza spot. Located conveniently at Pacific Place, Emmer serves up coffee and pastries for breakfast, an impressive salad selection for lunch and hearty pizzas and pastas for dinner. Named after an ancient organic grain that they blend with rye and Italian flour to make their signature pizzas, Emmer’s pies are lower in gluten and higher in antioxidants, vitamins and minerals – so that means healthy pizza… right?

Shop 407, 4/F, Pacific Place, 88 Queensway, Admiralty, book online


FAM PARK Hong Kong

Those of us on Kowloon side are rejoicing at the growing list of F&B options set along the glorious West Kowloon promenade overlooking Victoria Harbour. West Kowloon Art Park has been developing over quite some time, and it’s finally starting to take shape with artsy hotspots like FAM PARK. FAM PARK offers diners a unique experience with what they call “contemporary Chinese fusion cuisine” as well as a taste of art and live music. With its rainbow interiors, we’re sure FAM will brighten up anyone’s day (as well as their instagram).

Unit GF-01-03, West Kowloon Art Park, West Kowloon Cultural District, 22 Museum Drive, TST, 2866 3667

Feather & Bone (Tsuen Wan)

Local butcher, deli and grocer brand Feather & Bone, with branches from Happy Valley to Clearwater Bay, is heading to the New Territories once again with the opening of its biggest branch yet on 26 January at OP Mall in Tsuen Wan, boasting a 1,400-square-foot shop, 2,000-square-foot restaurant and nearly 3,000-square-foot waterfront terrace. Seating on the terrace includes a set of highly coveted upholstered sofa swings for two, which sound just about ideal for brunching.

Shop G09, G/F, OP Mall, 100 Tai Ho Road, Tsuen Wan

Ming Court (Wanchai)

Another branch of Michelin-starred Ming Court by Langham Hospitality Group is opening in Wanchai this month, so those Island side can now more easily get a taste of the restaurant’s Cantonese culinary masterpieces by Chef Tsang Chiu King, who led the original Ming Court in Mongkok to Michelin glory. Highlights here include a sake-pairing menu, a bar serving up modern Chinese tapas and tea-based tipples and a Chef’s Table experience. We look forward to trying new dishes such as sautéed tiger prawn slices with asparagus, steamed scallops stuffed with minced shrimp and crab roe (pictured above) and braised winter melon, carrot and white fungus in superior broth.
2/F, Great Eagle Centre, 23 Harbour Road, Wanchai, 2878 1212,

Mr Ming’s Chinese Dining

Mr Ming’s Chinese Dining

Another newcomer to K11 MUSEA, all-day diner Mr Ming’s is the latest passion project from the folk at Ming Fat House. Like all their restaurants, Mr Ming’s has a story to tell – this time, it’s the tale of Mr Ming, a poet and collector of historical artefacts. With a family lineage dating back to the Qing empire, Mr Ming values classic Chinese recipes passed down by his grandfather, reinventing them for modern times. Ming’s Peking duck (pictured above), mandarin fish in Sichuan hot chilli oil, braised beef short ribs with mushrooms wrapped in lotus leaves, crispy tofu pockets with Omnipork and sweet potato and dim sum the likes of milk and pumpkin buns and BBQ pork belly buns with pickled mustard are just a few of the recommended dishes. The restaurant has a special Chinese New Year set menu ($888/person) to ring in the Year of the Rat, available 19 January–8 February.
Shop 113A, 1/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2119 2949,

New Spicy Way

New Spicy Way Hong Kong

Coming to us from Beijing, New Spicy Way is an interesting one for the winter months – spicy fish-soup-based hotpot with all sorts of under-the-sea dippers including giant grouper, monkfish and Chiu Chow fish balls. Makes a nice change from beef and more beef! Fittingly leading the kitchen at New Way Spicy is Malaysian chef Dylan Tan, who himself grew up in a small fishing village on Pangkor Island, so he knows his fishy stuff. On the ground floor of the eatery is a bar specialising in cocktails made with Kaoliang liquor, a type of unflavoured baijiu.

G/F and 1/F, Ashley Mansion, 14 Ashley Road, TST, 3164 1390

The Pizza Project

Our favourite casual restaurant group, Pirata Group, are bringing their same brand of charm and chill that has made Pici such a success, now setting their sights on pizza. The Pizza Project is helmed by Pici’s Andrea Viglione along with Chef Davide Borin, creating handmade pizzas at affordable prices.

26 Peel Street, Central, 2311 1815


Pondi Hong Kong

Those, like us, bemoaning the loss of BlackSalt Tavern will be thrilled to hear that BlackSalt founder Taran Chadha has just launched Pondi in collaboration with the founders of Sai Ying Pun neighbourhood fave BRUT!, Camille Glass and George Kwok. Pondi is an ode to the former French colonial settlement of Pondicherry in India, and the menu is an eclectic mix of Indian home cooking and classic French culinary techniques alongside an exciting wine progamme. Pondi takes over the lovely al-fresco space in Sai Ying Pun that was once the original incarnation of BlackSalt, coming full circle. Read our review here.

14 Fuk Sau Lane, Sai Ying Pun, 2761 4900, book online

Samsen (Sheung Wan)

Ooh, we love ourselves some Thai by Adam Cliff of Samsen in Wanchai and Chachawan in Sheung Wan. Those who work or live in Sheung Wan are now doubly lucky with a Samsen soft-opening on 14 January in their ‘hood. Still focusing on Thai street eats, the menu at the SW Samsen has expanded, with new selections of skewers, curries and cocktails, plus khao sai – Chiang Mai’s famed curry noodle dish – taking centre stage.

23 Jervois Street, Sheung Wan, 2234 0080

SHU K 蜀客 and K BAR

SHU K Hong Kong

The wide array of dining options at K11 MUSEA just keeps on getting more delicious. This addition is for those with a taste for the tingle. SHU K 蜀客 by Elite Concepts (yè shanghai, Deng G and Nhau) offers traditional yet innovative Sichuan delicacies against the backdrop of Victoria Harbour. The menu showcases Sichuan’s passion for flavour, fragrance and spice with dishes like lobster with pickled chilli, mapo tofu with minced beef and braised spotted grouper in red chilli soup. They’ve also got a creative cocktail menu to help to counteract all the spice.

Shop 412–413, 4/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2545 3288


 SushiZushi Hong Kong

SushiZushi’s dine-in delivery service – Express Guppy – is this new Japanese restaurant’s unique USP, delivering the eatery’s fresh sushi, sashimi and cooked dishes (think grilled Japanese Saga Wagyu beef, salt-grilled kinki and grilled toro tendon with yuzu and mashed radish) to diners’ tables after ordering via QR code. The fun doesn’t stop there – SushiZushi also offers surprise sashimi birthday cakes (also delivered by our friend Express Guppy), which must be pre-booked, and touchscreens outside the restaurant for quick and easy takeaway ordering. Get there stat for SushiZushi’s limited-time “fuyoh box” opening offer, inspired by Japanese department stores’ fukubukuro (lucky bag) culture, where, for only $198, you can get your greedy hands on a surprise selection of seasonal sashimi and more goodies.

Shop 6, 4/F, Langham Place, 8 Argyle Street, Mongkok, 2307 9822

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