Header photo: dim sum at Chinesology
IMPORTANT: since Friday, 7January, restaurants have not been able to provide evening dine-in services from 6pm, as announced by Chief Executive Carrie Lam, and from Thursday, 10 February, all dine-in services have been restricted to two people per table.
These restrictions are on the cards until Thursday, 21 April, when evening dine-in services can resume until 10pm and up to four diners can be seated per table. Bars and pubs will continue to be closed for the time being.
DON’T MISS: Delivery and takeaway offers right now
1st & Beaudry
Slated for a late March opening, 1st & Beaudry is the brainchild of LA celeb chef Esdras Ochoa (also the executive chef of Hong Kong’s own 11 Westside in Kennedy Town). It’s named after the corner spot in downtown Los Angeles where Chef Ochoa once slung tacos so many moons ago. This health-conscious eatery located at Wong Chuk Hang’s boutique hotel the Arca is a tribute to the diversity of LA living.
the Arca, 43 Heung Yip Street, Wong Chuk Hang, 3701 6000
Black Sheep Restaurants’ PLATED Afternoons
Moving with the times, Black Sheep Restaurants is shifting its early weekday PLATED affordable dining series from dinner to lunchtime, offering special off-menu dishes at selected eateries. First up, there’s Comfort Club at Carbone ($488/person), a feast of New York-Italian classics by Chef Jack Carson. Fukuro is presenting the Hirugohan Omakase ($388/person) of creative izakaya dishes courtesy of Chef Shun Shiroma. Finally, you can head to Le Garçon Saigon for Midi à Saigon ($188/person), Chef Theign Yie Phan’s spread of vibrant Vietnamese flavours. These three experiences are available from 12pm on Monday and Tuesday, from 28 February until the end of March.
Click here to view all the PLATED Afternoons menus and to book
CENSU x Dr Fern’s Gin Parlour pop-up (rescheduled to late March)
Izakaya CENSU is joining forces with Dr Fern’s to offer this cool “Unlicensed Prescriptions” pop-up at the gin-focused speakeasy, serving up Dr Fern’s bespoke highball menu masterminded by mixologist Keaton Lai alongside CENSU’s exclusive Japanese small plates by Chef Sun Sato. Perhaps a pairing of Dr Fern’s restorative Sakurao Hamagou (made with gin, elderflower and bitter orange tonic, shiso, rosemary, edible flowers and green tea tincture) with a pork katsu sando spiced with kimchi and/or prawn kataifi laced with a mix of cheese, capers, anchovies, sun-dried tomatoes and olives.
Shop B31A, B1/F, LANDMARK, 15 Queen’s Road Central, Central, 2111 9449
In our opinion, Hong Kong can never have enough Mexican eateries, and
Chicano , opened by Latinos Gabe Pérez and Chef Edgar Vigo, is a great addition to the list. The focus here is on LA-influenced Mexican eats inspired by the recipes passed down by Chef Vigo’s grandmother. This translates to chicken enchiladas, meatballs with ancho chilli sauce and birria, where the accompanying tortillas are dipped in spiced, slow-braised beef consommé before chowing down. First on our list – we definitely want to try the chilaquiles for breakfast! Open Tuesday–Sunday, 8am–5pm (takeaway till 8pm).
15 Gough Street, Central, 5595 3335, book online
Chilli Fagara’s spring lamb menu (15 March–30 April)
Lamb is synonymous with spring, and we’re keen to check out the new spring lamb menu at Sichuan restaurant Chilli Fagara, showcasing premium free-range, grass-fed lamb from Mongolia. Chef Chan Kai Ying hails from Chongqing in Sichuan Province, and this limited-time seasonal menu features her favourite regional flavours transformed into contemporary Chinese dishes – 24 hours marinated leg of lamb ($288), fiery minced lamb ($188) served on crispy rice squares, bursting lamb meatballs in spice-infused broth ($298) and little lamb dumplings ($108 for 6). If you prefer to spice things up at home, note that Chilli Fagara offers 10% off all takeaway orders.
7 Old Bailey Street, SoHo, Central, 2796 6866, book online
This glam Chinese restaurant by Mira Dining has landed at ifc mall in the former French Window space. The Chinesology kitchen is helmed by Chef Saito Chau, previously of dearly departed Chinese eatery John Anthony as well as Dim Sum Library and Hutong. The chef whips up creative dishes like the one above – A5 Kagoshima beef with lotus root and pine nuts served in an edible spoon made of crispy cracker. Also of note, there’s a 10-course “Flavours of Life” tasting menu and a 16-volume cocktail menu based on traditional Chinese medicine and Chinese herbology, hence the restaurant’s moniker. Open daily, 11:30am–6pm.
French chef Olivier Elzer, who has recently retained his two Michelin stars at fine-dining French restaurant L’Envol at The St. Regis Hong Kong, has opened this new venture, contemporary French restaurant Clarence. The eatery showcases classic French recipes elevated with Asian flavours and cooking techniques such as charcoal grilling, steaming and teppan (there’s even a method that’s being called “yakifrenchy” utilising the Japanese robata technique). The kitchen is helmed by Chef Elzer’s protegé, Chef Simon So, who he has mentored for a decade. There are four distinct dining areas at Clarence – Raw & Wine Bar, Sommelier Room, Main Dining Room and The Lounge – so there seems to be something for every taste and craving. The raw bar area intrigues us the most; this has been modelled after a Japanese sushi counter, where dishes such as smoked swordfish with avocado wasabi and garlic oil, Arctic char gravlax with bottarga and black prawns marinated in lime and tonka bean can be savoured alongside a curated selection of wine and champagne. Also of note, the Sommelier Room features a 14-seat black marble tasting table surrounded by floor-to-ceiling wine fridges that house a collection of rare and vintage wines, many of which cannot be found elsewhere in Hong Kong. Open daily, 12–6pm.
Cotton Tree Pizzeria at The Murray, Hong Kong
The Murray has debuted this al-fresco pizzeria in the garden – perfect as the weather warms up. Cotton Tree Pizzeria’s Neapolitan-style pizza selection is diverse, and there are starters of burrata, honey-garlic chicken, crab cakes and more. We’re excited to try the pizzeria’s homemade limoncello for afters! Open daily, 12–6pm, with takeaway (and even drive-through!) available until 10pm.
This German fast-casual chain, focused on healthy, fresh, sustainable eating, has opened a cloud kitchen in Sai Ying Pun. dean&david offers delivery and pickup (20% off!) of made-to-order items such as salads, grain bowls, curries, juices and smoothies, with plenty of both plant-based and meaty options available. Order online.
128 Second Street, Sai Ying Pun
Though we’re very sad that Frantzén Kitchen has said goodbye after five years in the 852, the premises have been taken over by Frantzén Kitchen ex-chef Jim Löfdahl, who brings his own brand of Nordic fine dining to Embla. Currently, there’s a well-curated set lunch on offer, with highlights of yellowtail gravlax with beer-poached brown crab, smoked avocado and horseradish, diver scallops and little neck clams with lemon thyme velouté, white mushroom purée and hazelnuts and parsnip crème caramel for dessert. Open Tuesday–Saturday, 12–6pm.
Feather & Bone’s FABulously British Food & Drink Festival
Celebrate the best of Britain at Feather & Bone this month via this festival in collaboration with the British Consulate-General Hong Kong. At each of the brand’s major retail locations in March, there will be specially designed kiosks and decorated shelving displaying a bounty of the finest British cheeses, jams, snacks, chocolates, teas, beverages, meat products and more – over 100 gastronomic products directly from the UK. Three gift hampers packed with British goodies have already been launched in conjunction with the festival – Special Treats, Gourmet Delights and Gin Lovers – and these can be ordered online. At all FAB restaurants, you can also get a taste of classic British dishes and drinks this month; we’re looking forward to the shepherd’s pie paired with a glass or two of Chapel Down English sparkling wine.
Branches around town; click here for all Feather & Bone locations and opening hours
By the folks behind Shady Acres and Quality Goods Club comes Juicy, purveyor of “fresh juice, coffee things, dope sandos, cheeky booze and draaanks” in Kennedy Town – in other words, an all-day boozy juice café. The menu runs the gamut from made-to-order juices using local ingredients, to subs and toasties, to cocktails and wine. Open daily, 10am–6pm.
36 Forbes Street, Kennedy Town
The star dish of this stylish Japanese restaurant in Mongkok is the mianguozi A5 Wagyu sukiyaki, or “cotton candy” sukiyaki. The candyfloss is the first to cook – in mere seconds – so get those cameras ready. Then the Wagyu rib-eye or sirloin is simmered in this sweet sauce… gimmicky or ingenious? We’ll let you know! To go along with the sukiyaki, Juji offers grilled skewers, signature cocktails and whisky. The eatery is actually named after a whisky from Hokkaido that’s matured in rare Mizunara oak barrels that contain a large amount of the organic compound vanillin, imparting a unique vanilla aroma to the distilled liquor. Open daily, 11:30am–6pm.
Remedy Me is the third and final concept to launch at Pacific Place’s wellwellwell F&B space, joining nostalgic Chinese restaurant Auntie ĀYI and TEAHOUSE/BARHOUSE, a HK-style café by day and bar by evening. This health-focused salad/deli bar has partnered with traditional Chinese medicine company Wai Yuen Tong (which has been in business for 125 years, ever since the Qing Dynasty) to help to select the most nourishing rotating seasonal ingredients based on the 24 seasons of the Chinese solar calendar. On the Wholesome Cures menu right now, you’ll find a number of spring-cleansing and detoxifying options including mixed 10-grain rice with red date and goji berry, lily bulb and celery salad and double-boiled sea coconut soup with fish maw. Open daily, 8am–8:30pm (all-day takeaway menu).
Shop 002, LG1/F, Pacific Place, 88 Queensway, Admiralty, 2803 7881
We sourdough lovers can’t wait to check out this new bakery and deli by Swiss pastry chef Gérard Dubois, most well known for his upscale Passion bakery brand. The baked goods made from sourdough starters that are over 30 years old, such as croissants, raspberry-rhubarb millefeuille and chocolate sourdough with cranberries, are not the only items we’re tempted to sink our teeth into – there’s a great range of sandwiches and salads on board too. The sarnies include chicken tikka with Greek yoghurt and apricot chutney on tomato and olive sourdough focaccia and, on sourdough ciabatta, both a hot-pressed Cubano and a caponata with tuna. An impressive 30 per cent of Sour Dough’s menu is plant based, and the deli features a rotating range of 11 vegan salads. The venue has pet-friendly takeaway seating and a 24-seat dine-in area where you can order up the likes of a savoury sourdough French toast topped with shiitake mushroom and rocket and a hot Mediterraean breakfast dish that’s a twist on shakshuka. Open daily from Thursday, 24 March, 8am–6pm.
80 Queen’s Road East, Wanchai
Terrace in Seaside
Opening its inaugural HK venture at Harbour City is Terrace in Seaside. Established in Seoul, it’s famous for its fruit-cream sandwiches and pretty summer tangerine garden. This branch also serves up a variety of dishes such as omurice with beef rib stew, with a limited daily quota of slow-braised ribs from South Korea. We are keen to try the strawberry tiamisu and light, tangy yoghurt drink flavoured with tangerine. Note that takeaways after 6pm are 50% off. Open daily, 11:30am–9pm.
Shop OT233, 2/F, Ocean Terminal, Harbour City, 3–27 Canton Road, TST, 2463 3100
YARDLEYS Cafe Bistro & Bar
Moving into the space vacated by The Roundhouse on Peel Street is a brand-new café and bar concept by Yardley Brothers, who make some of the most original and wholesome craft beers in Hong Kong. YARDLEYS plans to open at the end of March, so in the meantime, get to the The Beer Shack on Lamma Island for a taste of the menu items you can expect. We had a sneak peak.
62 Peel Street, SoHo, Central, 3705 3786
We can’t keep up with all the hole-in-the-wall sushi spots popping up, but YU-EN stands out from the pack by specialising in aged sushi. The fish is aged in two stages (merging Hyoten Jukusei freezing-point ageing with wet ageing), intensifying the umami flavours. Chef Takeshi Tong, who boasts more then 25 years of Japanese cuisine experience, presents an innovative, seasonal omakase menu at the Japanese cypress-wood sushi counter. Open daily, 1–6pm.
38 Western Street, Sai Ying Pun, 9123 9102, book online
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