Header photo: ENISHI

Butter Cookies – pop-up at The Upper House

We have another location to get us some freshly baked cookies by newcomer Butter Cookies. It’s now temporarily stationed at The Upper House, with the luxury hotel continuing to place the spotlight on home-grown brands. Chef Karys Plaxe has added three new all-American cookie flavours to the menu – Ginger Molasses, M&M and Chewy Oatmeal Raisin – and this pop-up also features a milk bar for the perfect food-and-drink pairing.

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

When: TBC

How much: HK$25/cookie

CAMPSITE – new branch at Langham Place

Minden Concepts has announced the opening of a second – and flagship – branch of glamping-inspired restaurant CAMPSITE at Langham Place in Mongkok, joining its older sibling in Quarry Bay. CAMPSITE’s fun Western-Japanese menu is fashioned in the style of classic camping staples, from trail snacks, to Wagyu kebabs, to campfire lobster, to flaming s’mores, and we love the atmospheric decor.

Where: Shop 15–17, 4A/F, Langham Place, 8 Argyle Street, Mongkok

Opening hours: Sunday–Thursday 11am–10:30pm; Friday–Saturday 11am–11pm

For reservations: phone 2111 0480

Cantina x Venchi – chocolate dinner menu

It’s a match made in paradiso when Italian restaurant Cantina partners with high-end Italian chocolatier Venchi to feature a chocolate-themed dinner menu crafted by Aqua Restaurant Group Executive Chef Andrea Mura alongside GB Mantelli, Venchi’s chocolate maestro himself. Highlights of the five-course menu include a starter of Sicilian red prawn tartare with white chocolate and salted nuts, chocolate agnolotti with wild boar for the pasta course and a showstopping dessert – Venchi strawberry sorbet, chocolate tuile, Piedmont hazelnut crumble, cherries and extra-dark chocolate. We recommend starting or ending your meal with a V-Punch, a creative coconut-milk-washed and clarified tipple containing white rum filtered with white chocolate and pistachio, white chocolate liqueur, lime and passion fruit.

Where: 1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central

When: 1 March–10 April 2023 (weekdays 6pm–midnight; weekends 6:30pm–midnight)

How much: HK$888/person; +HK$128 for V-Punch cocktail

For reservations: phone 2848 3000 or book online

Call Me AL – new bar & restaurant in Sheung Wan

We’ve been hearing nothing but rave reviews for Call Me AL, a welcoming neighbourhood bar with the tagline of “Great food. Great drinks. Great friends” by Beckaly Franks of award-winning bars The Pontiac and Quality Goods Club and Ezra Star of newcomer Artifact Japanese restaurant at BaseHall 02 and Mostly Harmless, the omakase cocktail bar located just across the road. The drink menu features bar manager Chloe Rose’s updated takes on classic tipples, while the comfort-food-driven menu offers both American- and European-influenced dishes (the Polmard beef tartare, spicy rigatoni with chorizo and Calabrian chilli and confit French duck leg are the talk of the ‘hood).

Where: 123 Queen’s Road West, Sheung Wan

Opening hours: Sunday–Wednesday 5pm–midnight; Thursday–Saturday 5pm–1am

For reservations: DM on Instagram

Clarence – Alsace monthly regional menu

Chef Olivier Elzer returns to his roots this month at his contemporary French restaurant Clarence, with the Michelin-starred chef’s first themed monthly regional menu centred on the ingredients and recipes from Alsace, his home region. To make the dining experience even more personal, Chef Elzer will be joined in the kitchen by his own mother, Dorothée, to craft a scrumptious tasting menu showcasing Alsatian dishes that diners have likely never before experienced in Hong Kong. These include the likes of house-made goose foie gras served with kouglof (Alsatian brioche) and a jelly made of Alsatian wine Gewürztraminer Vendange Tardive, Le Baeckeoffe (a hearty stew of beef, pork and lamb shoulder, topped with a puff-pastry crown) and Maman Elzer’s very own cheesecake – a secret recipe that even the chef doesn’t know . Bon appétit!

Insider tip: those in the know can pre-order “menu B” when booking for a more casual two-course affair featuring a traditional Alsatian salad of sausage and Emmental cheese, followed by classic choucroute garnie (a comforting, gut-busting plate of sauerkraut prepared with sausage, salted meats and charcuterie).

Where: 25/F, H Code, 45 Pottinger Street, Central

When: 1–31 March 2023 (Monday–Saturday 12–4pm, 6–10pm)

How much: HK$888/person for 4 courses; HK$1,488/person for 7 courses

For reservations: phone 3568 1397 or book online

CulinArt 1862 & Heimat – 4-hands dinners by Peter Find + Stanley Wong

To mark their 30 years of friendship and shared German heritage, Chef Peter Find of Heimat and Chef Stanley Wong of newly opened CulinArt 1862 are teaming up to present a duo of unique eight-course dinners that offer a taste of Chef Find’s elevated German cuisine alongside Chef Wong’s Asian-inspired global culinary style. First up this month at CulinArt 1862, expect theatrical tableside preparations by the two chefs as they showcase both signature and new dishes. In particular, we’re looking forward to Chef Wong’s spiced mallard duck breast and Chef Find’s inventive lobster cheesecake.

Where: CulinArt 1862 – 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay; Heimat – 8/F, LKF Tower, 33 Wyndham Street, Central

When: 31 March & 28 April 2023 (bookings from 6pm)

How much: HK$1,288/person (20% discount when booking the dinners as a pair); +HK$688/person for 6-glass wine pairing

For reservations: book online

Cultivate – 2nd anniversary menu

Chef Leonard Cheung is celebrating Cultivate’s second trip around the sun during these most trying of pandemic times with a special tasting menu showcasing the restaurant’s greatest hits as well as evolved versions of diners’ most-requested dishes over the past two years. These include both the original and revised versions of Nasturtium (pictured above), Chef Cheung’s favourite edible flower, and Swiss Chard, which features Brandt prime rib and winter black truffle alongside a Swiss chard “pillow”. The anniversary menu culminates with an array of dessert courses, a signature of Cultivate and Chef Cheung.

Where: 27–29A Elgin Street, SoHo, Central

When: 25 March–1 April 2023 (Monday–Saturday at 6:15pm /7pm for a private table for 4–6 guests or 6:30pm/7:30pm for counter seating)

How much: HK$1,488/person; +HK$888/person for wine pairings

For reservations: phone/WhatsApp 5303 1230 or book online

ENISHI – new teppanyaki restaurant in Sheung Wan

Fans of CENSU will be delighted to learn that its founder, Chef Shun Sato, has opened another Japanese restaurant in nearby Sheung Wan, this time focused on teppanyaki in collaboration with chefs Toru Takano and Ami Hamasaki, a husband-and-wife team whom Chef Sato worked with previously in Australia. There are two distinct dining experiences to be had at this intimate eatery; a refined teppanyaki tasting menu can be enjoyed at the counter, facing the action, while there’s a more casual à-la-carte menu available in the small dining room. We were lucky enough to sample a preview of ENISHI’s teppanyaki menu and were bowled over by the premium Japanese ingredients utilised, intricate execution of the dishes and warm, personal stories told by the chefs – check out our review!

Where: 49 Bonham Strand, Sheung Wan

Opening hours: Wednesday–Sunday 12–3pm, 6pm–midnight

For reservations: phone 2626 9096, WhatsApp 6604 9083 or book online

Gingers x The Porter & Winstons Coffee – pop-ups around town

Well-know catering company Gingers has partnered with both coffee concierge The Porter and Winstons Coffee branches around town to offer their range of sandwiches, salads, hot dishes, pastries, cakes and more to match with the two brands’ top-notch lineups of coffee. Great options for lunch – get there while they last!

Where: The Porter – click here for locations in Central and Quarry Bay; click here for locations in Kennedy Town and Sai Ying Pun

When: from 27 February 2023 at The Porter; from 1 March 2023 at Winstons Coffee

Gishiki Lounge – new Japanese cocktail bar at Tai Kwun

Gishiki Lounge is uniquely inspired by the masks and figures of traditional Japanese Noh theatre. The mixology mastermind behind the immersive watering hole is Billy Lau, who has created an innovative cocktail menu in three acts, with the complex flavours compounding on top of one another. Signature cocktails run the gamut from Fudō, which personifies the God of Fire and is presented in a Japanese cherry-wood box in a cloud of smoke, to Yamanba, named after the female forest demon and showcasing an earthy blend of shiitake mushroom, nori and black truffle over a base of whisky.

Where: LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central

Opening hours: Monday–Thursday 5pm–midnight; Friday–Saturday 5pm–2am

For reservations: phone 2884 0114

Gonpachi – new branch in TST

This cult-like Tokyo import – famous for being featured in the film Kill Bill – has another gorgeous HK location on the 28th floor of One Peking in Tsim Sha Tsui, this time with stunning views to match its sultry interior. Gonpachi’s signature traditional Japanese dishes include homemade, hand-pounded buckwheat soba noodles, skewered delicacies and assorted tempura, but we also rate their more creative dishes – like the “pizza” made from Japanese dumpling sheets topped with a layer of minced chicken meat and cartilage, celery and leek, then a layer of (get ready) cheese sticks.

Where: 28/F, One Peking, 1 Peking Road, TST

Opening hours: daily 11:30am–midnight

For reservations: phone 2727 1957 or book online

Hotal Colombo x Grand Majestic Sichuan – Crab Club: Chefs’ Edition

Sri Lankan meets Sichuan meets crab at this collab between Chef Gizzy Alesbrook of Hotal Colombo and Chef Theign Phan of Grand Majestic Sichuan. The fiery, intense flavours of both cuisines are featured in dishes like crispy crab cake bao with mapo chilli crab sauce, crab and potato noodles in sizzling chilli broth, crab rasam and Jaffna crab claw curry. All this plus plentiful Sri Lankan and Sichuan sides and a dessert of coconut pudding with pineapple and treacle.

Where: 31 Elgin Street, SoHo, Central

When: 7–8 March 2023 (bookings at 6pm and 8:30pm)

How much: HK$588/person

For reservations: book online

Man Mano – new Italian restaurant at Citygate Outlets

Hand-rolled pasta is the draw at this new laid-back Italian eatery by Woolly Pig HK. Man Mano’s menu is focused on classic Italian dishes with a twist, all meant for sharing. You can’t go wrong with any of the house-made pasta dishes – including the likes of pappardelle with Australian beef cheek ragù, maccheroni with Australian lamb shoulder, gremolata and hazelnut and prawn-mousse tortelloni with mustard and crustacean oil. The al-fresco terrace is a bonus.

Where: Shop 418, 4/F, Citygate Outlets, 18–20 Tat Tung Road, Tung Chung, Lantau Island

Opening hours: daily 11:30am–10:30pm

For reservations: phone 3500 5885 or book online

OZONE – Burger & Lobster pop-up

Considered by many foodies to be THE event of the F&B calendar this month, the UK’s famed Burger & Lobster – beloved since 2011 for its burgers, lobster rolls and whole grilled or steamed lobsters slathered with an addictive lemon-garlic butter sauce – will be taking over OZONE at The Ritz-Carlton for about five weeks of culinary bliss. In addition to these iconic signature dishes, B&L Head Chef Raja Karunanethi and team will be showing off several HK-exclusive items such as stir-fried lobster in typhoon shelter style (read: loads of crispy garlic and chilli) and a dessert of deep-fried bao with vanilla ice cream and chocolate sauce. Great food, vibe and views – this one is unmissable!

Where: 118/F, The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West, Kowloon

When: 1 March–2 April 2023 (daily 12–3pm, 6–10pm)

How much: varies

For reservations: phone 2263 2270 or book online

Please Don’t Tell (PDT) – Jeff Bell guest shifts + cocktail masterclass

This month, acclaimed American bartender Jeff Bell, owner and manager of the original Please Don’t Tell (PDT) in the Big Apple, will be paying a visit to his one-and-only overseas franchise here in Hong Kong at The Landmark Mandarin Oriental for a series of guest shifts, where he’ll be mixing up a lineup of PDT NYC cocktails plus new creations. We can also look forward to a session of PDT Sunday School with Bell and PDT HK’s head bartender, Daniel Valencia. The masterclass includes a neat tasting experience, DIY cocktail making and a signature PDT hot dog to round things off.

Where: G/F, The Landmark Mandarin Oriental, LANDMARK, 15 Queen’s Road Central, Central

When: 3–6 March 2023 (guest shifts – 5pm–midnight; PDT Sunday School – 4:30–6:30pm)

How much: HK$498/person for PDT Sunday School

For reservations: phone 2132 0110 or email lmhkg-restaurants@mohg.com (bookings for 4+ guests)

Quinary – Night Hawk pop-up

The Lion City’s cool-cat Night Hawk cocktail bar will be popping up at award-winning Quinary this month in a multi-collab with Michter’s whisky and Los Siete Misterios mezcal. Night Hawk co-founder Peter Chua and mixologist Nelson Aservatam will be shaking up the Singapore bar’s signature tipples including Binary Byzantine (a twist on the classic negroni with mezcal in place of gin, paired with dark chocolate) and Black Hole Sun (bourbon whisky with raspberry purée and vanilla ice cream) – a very grown-up-sounding milkshake-like concoction.

Where: 56–58 Hollywood Road, Central

When: 1–31 March 2023 (Monday–Saturday 5pm–1am; Sunday 5pm–midnight)

How much: HK$160/cocktail

For reservations: phone 2851 3223 (bookings for 4+ guests before 9pm Sunday–Thursday)

Rajasthan Rifles – Sigri Nights

Rajasthan Rifles is welcoming spring with the launch of Sigri Nights on Thursdays, with a live blues and jazz band playing the last Thursday of the month adding to the fun. On the menu is the Anglo-Indian eatery’s no-frills grill platters – loaded with spiced leg of lamb, chicken marinated in ginger, garlic, hung yoghurt and chilli, prawns heavy on the chilli, peppercorn, coriander, garlic and lime and more – accompanied by cucumber salad, dal and butter naan. Get your BBQ on!

Where: G/F, Peak Galleria, 118 Peak Road, The Peak

When: Thursday, 30 March 2023 (6–9pm)

How much: HK$528/person

For reservations: book online

Rosewood Hong Kong – Rosewood Artistry masterclasses & culinary collabs

Happy fourth birthday, Rosewood Hong Kong! To celebrate the momentous occasion, the five-star hotel is hosting both masterclasses led by influential names in the F&B world as well as culinary collaborations with renowned guest chefs from Rosewood’s global sister properties. The activations in this Rosewood Artistry anniversary initiative will take place over a brief three-day period – and there are lots of amazing experiences in store – so click here to find out more about the events and to book ASAP.

Where: Victoria Dockside, 18 Salisbury Road, TST

When: 21–23 March 2023

How much: varies

For reservations: book online

Sushi Zo – new sushi omakase restaurant at Tai Kwun

Bringing Cali-style Edomae sushi to Hong Kong, Sushi Zo is an offshoot of the Michelin-starred concept originating in Los Angeles and a partnership with Japanese cocktail bar Gishiki Lounge (see above). At this HK branch, Executive Chef Michikazu Yoshida crafts seasonal 12-course lunch and 18-course dinner omakase menus that change daily. Local flavours play a big role, with only the best seafood sourced from Japan’s top fish markets utilised. Just two sittings per day for 14 diners each – exclusive is the word…

Where: LG1/F, Block 01, Tai Kwun, 10 Hollywood Road, Central

Opening hours: Monday, Thursday 6–11pm; Tuesday, Wednesday, Friday, Saturday 12:30–2pm, 6–11pm

For reservations: phone 2884 0114 or book online

Test Kitchen – Titans of Bali pop-up

A trio of Bali’s F&B stars are joining hands via Test Kitchen’s new space at BaseHall 02 in Central to place a spotlight on the best of the Indonesian island – chefs Stephen Moore from SHELTER and Benjamin Cross from MASON. (both of whom worked at three-starred El Racó de Can Fabes in Barcelona and KU DE TA in Bali) and mixologist Zac de Git of BAR VERA (who previously led Singapore’s Tippling Club to number 23 on Asia’s 50 Best Bars list). The eight-course sharing menu, which also includes a cocktail, features vibrant plates inspired by the flavours of the Middle East and Med, from coffee sourdough with sugar-cured salmon and crème fraîche, to turbot with tomato butter and kombu crisp, to a black garlic taco with toasted milk and sherry vinegar.

Where: BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central

When: 16–18 March 2023 (7pm–late)

How much: HK$980/person

For reservations: book online

Vivere – new Italian restaurant in Causeway Bay

Not just any Italian restaurant, Vivere grasps onto the concept of la dolce vita and doesn’t let go! Serving up elevated Italian cuisine, the space transforms into its alter ego – Vivi – at night and on weekends with two-for-one cocktails on Tuesdays, $200 free-flow house pours for Toxic Thursdays and DJ-led Glitch Fridays and Vivi Nights on Saturdays (when the spot stays open till 5am!). The monthly drag show brunch is the most anticipated event of all.

Where: 11/F, Sugar+, 25–31 Sugar Street, Causeway Bay

Opening hours: Tuesday–Sunday 12pm–late

For reservations: phone 2186 6404 or book online

WHISK – Oma-sake dinner menu for 2

For decadent weeknight dining with an unbeatable price tag, we urge you to check out Chef William Lau’s four-course Oma-sake dinner menu at French-Japanese restaurant WHISK at The Mira Hong Kong. It includes a 720ml bottle of sake from a selection of six bottles, ranging from entry-level, easy-drinking Honjozo sake from Nagano, to sophisticated Junmai Daiginjo sake from Fukui and Nagano, to even more premium small-batch organic Junmai Daiginjo sake from Okayama. The creative, well-executed menu begins with a starter of oyster with charcoal milk and fermented pumpkin, followed by an intermediate course of scallop with clam, kataifi and potato foam, lamb saddle with harissa, tomato and hazelnut for the main and Amaou strawberry floating island for dessert. Additional starter, main course and dessert options (plus an extra course of lobster yakitori, grilled tableside – which is a must-order!) come with supplementary charges. To really gild the lily, diners can upgrade to the chef’s main masterpiece of Wagyu beef stuffed with foie gras, with 48-hour pre-order required.

Where: 5/F, The Mira Hong Kong, Mira Place, 118–130 Nathan Road, TST

When: Tuesdays and Thursdays 6:30–10pm (last order at 8pm)

How much: HK$1,088 for 2, with sake upgrade options from +HK$50–150; +HK$168 for the extra lobster course; +HK$888 for the stuffed foie gras Wagyu main

For reservations: book online

Woodlands – new branch in Wanchai

We’ve long been fans of South Indian vegetarian restaurant Woodlands, an institution in Tsim Sha Tsui since 1981. So we’re thrilled to report that there’s now a branch on Hong Kong Island too, which is much closer to Foodie when we’re in need of a dosa fix!

Where: 1/F, Dannies House, 20 Luard Road, Wanchai

Opening hours: daily 11:30am–3:30pm, 6:30–10:30pm

For reservations: phone 2129 2188/2129 2189 or book online

RELATED: New Restaurants, Pop-Ups & Menus: February 2023

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