Hong Kong’s bustling food and drink scene never stops. Every month, we’re introduced to daring concepts and venues where we can sample new local and international culinary creations and creative tipples.
At Foodie, we’re always hungry for our next bite and the next restaurant to keep us invigorated. Below, check out our list of the most exciting openings in our city this month and where to dine next!
Keep this article pinned on your web browser or be sure to keep checking in to find out about the best new restaurants that have landed in Hong Kong.
New restaurants in Hong Kong: February 2024
Crushed Wines transforms into Crushed Wine Bar in Sai Ying Pun, with small plates, sharing dishes, and strong by-the-glass wine programme
Located just opposite their sister restaurant Brut, South African oenophile Leigh-Ann Luckett and successful French-American restaurateur Camille Glass have transitioned their Crushed concept from a wine shop to a snazzy wine bar. Downstairs at the bar area, guests can grab light bites whilst enjoying their favourite by-the-glass pours. Heading upstairs, the ingredient-driven, comfort-food menu by Camille is perfect for groups, featuring communal dining and creative dish highlights like roast acorn squash with burrata and hazelnut brown butter (HKD248) and scallop risotto with sumac beurre blanc (HKD298).
The Cipollini Pizzeria is the latest restaurant to open at AIRSIDE, offering a tomatoey, cheesy taste of Rome
Yet another fun-loving Italian restaurant is gracing the Hong Kong dining scene with The Cipollini Pizzeria arriving at AIRSIDE mall in Kai Tak. The main attraction at the Kowloon eatery is the thick-crust Roman-style pizza al taglio, which is sold by 100-gram slices in a variety of flavours. Our best bets for slices include the Prosciutto e Rucola (HKD52/100g), vegetable-packed Gardenia (HKD38/100g), and creamy Mortadella e Burrata (HKD46/100g). Try the 12-inch Carbonara pizza (HKD168) for funky, rich flavours. If you’re in the mood for pasta, The Cipollini has three options from which to choose.
Charcoal Bar, a sizzling grill concept by two-Michelin-starred chef Bjoern Alexander, opens at Harbour City
We know and love two-starred chef Bjoern Alexander from his stints at Hong Kong fine-diners Octavium and Restaurant Petrus. Charcoal Bar is a more laid-back and approachable venture for the acclaimed chef, a partnership with LUBUDS Group where open-fire grilling plays a starring role. Premium aged meat and fresh seafood are grilled before diners’ eyes on the Josper and open wood-fired grill, from the finest cuts of meat like USDA Choice Brandt beef and lychee-wood-smoked OP rib to charcoal-grilled eel and lychee-wood whole grilled jumbo tiger prawn.
Mue Mue at Mira Place offers innovative Thai cuisine with a Chinese twist by chef Saito Chau
Chef Saito Chef brings his wealth of culinary experience at John Anthony, Dim Sum Library, Hutong, and Chinesology to play at Mue Mue by Mira Dining, fusing traditional Thai recipes with Chinese flavours and techniques. Standout dishes include tom yum roasted with crispy chicken (HKD298), Thai curry lobster with rice cake (HKD780), and beetroot-infused deep-fried tofu (HKD128). Mue Mue is also home to Mue Bar, where vibrant East-meets-West cocktails enjoyed al fresco (with or without shisha) are the draw.
AMO•AGO, a chic bakery-café in Soho by Fiata Group
AMO•AGO comes to us from the folk behind award-winning pizzeria Fiata. Bakery whizzes (and husband-and-wife team) Julien Zampieri and Paula Andrea work their doughy magic, expertly baking up croissants, tarts, and more impeccable pastry delights. The duo’s sfogliatella, a delicate shell-shaped filled Italian pastry, is already turning heads.
AMO•AGO, 11 Shelley Street, Soho, Central
Uogashi Nihonichi expands its standing sushi bar concept to Central Market
With 20 stools available for sitting or standing at the colourful, inviting Japanese sushi import, this Central Market branch is the second in Hong Kong for Uogashi Nihonichi, following its debut by Cafe Deco Group at AIRSIDE last autumn. The fresh fish specialist – uogashi means “fish market” in Japanese – is one of Japan’s most beloved Edomae sushi establishments, showcasing abundant seasonal offerings from the sea. It is also one of the few sushi restaurants at Japan’s top fish markets that has auction rights.
TEADAYE opens flagship Tsim Sha Tsui store specialising in Thai coconut tea drinks
Expanding from their takeaway shop in Sheung Wan, coconut-themed café TEADAYE opens their flagship location at Heath Hong Kong in Tsim Sha Tsui with 20 seats and a space clad in soothing white. The tea spot imports high-quality Thai young coconut juice and raw-leaf tea from China to create silky and floral coconut-infused tea and coffee drinks. Signatures on the menu are the Squash Lemon Coco Tea (HKD32) and Coconado (HKD38) and the Pu’er Coco Milk Tea (HKD32) and Popping Tapioca (HKD32) from their coconut tea-based series.
APRIL COFFEE LAB brewing coffee at second corner location in Sai Ying Pun
Brewing in Yuen Long since 2021, APRIL COFFEE LAB expands their share of smoky coffee to Western District with a cosy, eight-seat location in Sai Ying Pun. Decked out in a cool caramel colour, the shop serves a variety of Western-style coffee drinks and a limited run of baked goods, with plans for menu expansion in the near future. Make sure you get there before the Xiaohongshu crowd finds it!
New restaurants in Hong Kong: January 2024
Carna by Dario Cecchini, a sophisticated Italian steakhouse, stuns at Mondrian Hong Kong with a nose-to-tail approach
With the recent opening of luxury hotel Mondrian Hong Kong in Tsim Sha Tsui comes the launch of its in-house Italian steakhouse, Carna by Dario Cecchini. Dario is a legendary butcher from Tuscany, made world famous for his appearance on Netflix’s Chef’s Table. Nose-to-tail dining, sustainability, and zero waste are at the heart of Carna. We can’t wait to sink our teeth into the vibrant steakhouse’s crowning glory – the bistecca alla Fiorentina (HKD1,980) – showcasing a 1.2kg 45-day dry-aged Australian Rangers Valley Black Angus porterhouse.
AOAO Japanese izakaya boasts a massive terrace for cool al-fresco drinking
Replacing a former office space, AOAO izakaya marks a legendary opening for a spectacular outdoor space that’s comfortable for cool cocktail-drinking and partying till dawn. The à-la-carte menu at AOAO focuses on traditional Japanese bites, with an emphasis on charcoal-grilled, sweetened flavours. Order the caramelised pumpkin (HKD88), chilled chawanmushi (HKD128), takoyaki-style chicken wings (HKD148), and chicken karaage (HKD118).
Nocino introduces Hong Kong to Swiss-Italian flavours in Tai Hang
Never has Hong Kong had a clear representation of Swiss food until now, with the quaint Tai Hang eatery Nocino opening to explore the world of Italian-speaking southern Switzerland. Expert a fusion of carby and sharp, meaty flavours with the beef-shin ragu casarecce (HKD165), baked tubi (HKD150), house rosemary focaccia (HKD35), and malakoff (HKD65/pc) alongside rare offerings of Swiss cheeses and cured meats. Noicno is founded by Matthew Ziemski of former Kinship and Woolly Pigs HK glory.
Sabatini Ristorante Italiano opens a new restaurant at ifc mall
This Italian stalwart at The Royal Garden hotel in Tsim Sha Tsui, which first opened 31 years ago, now has a sister outlet at ifc mall on Hong Kong Island. Sabatini Ristorante Italiano boasts quite a storied history, having originally been founded by the Sabatini brothers in Rome in 1958. At this brand-new ifc mall branch, chef Marco Antonio Li Voti helms the kitchen (Marco is also the chef behind local dessert brand Holy Cannoli), offering the classic Roman-style dishes and ambience beloved by Hong Kongers for over three decades.
Second branch of Big JJ Seafood Hotpot debuts at BaseHall, serving up cha chaan teng eats
Big JJ on Central’s Wo On Lane is not only famous for its cool-cat vibe and signature hotpot made with pork bone, knuckle, and clam; it’s also a firm favourite for its lunchtime non-hotpot specialties, which are an assortment of authentic cha chaan teng plates. Now, lunch-goers in Central have another spot to pick up Big JJ’s local noodle and rice dishes, with the shop recently opening a second location at BaseHall. The sausage and luncheon meat rice with fried egg and soy and scallion sauce is a pure nostalgic delight.
Big JJ Seafood Hotpot, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central
Chef Marcello Scognamiglio opens modern Neapolitan Trattoria Felino on Star Street
Michelin-experienced chef Marcello Scognamiglio trades his hotel and private club work for this restaurant opening on Wan Chai’s Star Street. Trattoria Felino is an ode to the southern Italian cuisine of the chef’s home town of Naples. Designing a menu crediting his grandmother’s cooking, highlights include Neapolitan classics such as crudi, pizza nel ruotino, homemade pastas, and his nonna Ida’s meatballs, along with cast-iron half yellow chicken for a local injection of flavour.
New restaurants in Hong Kong: December 2023
Guzzle brings its classic HK-style sandwiches to Central
Famed in Yau Ma Tei for its considerate renditions of traditional Hong Kong-style egg sandwiches, Guzzle has come to Hong Kong Island shores with a new Soho location for eager lunch munchers. The signature coriander scrambled egg and luncheon meat sandwich (HKD42) is a must-buy, with the mashed taro and pork floss (HKD42), corned beef and cheese (HKD42), and satay beef and scrambled egg (HKD42) additional worthy sarnie contenders.
Yakitoriya Hon introduces powerful duo of yakitori and sake to Sai Ying Pun
Aiding in the birth of ArtLane in Sai Ying Pun, a cosy mini-neighbourhood popular for its graffiti-laden alleyways, Yakitoriya Hon is swinging its doors open to beckon yakitori-loving folks in Hong Kong to chomp on chicken hearts, gizzards, legs, heads, and more. Premium Suntory pints are available on draught pour here, and a huge sake selection is stocked for whisking you away to Japan (only momentarily; we know how much you love Tokyo!).
Flat Iron Steak opens tasty new location in Wong Chuk Hang
Experiencing searing success in Soho, Flat Iron Steak has moved to Wong Chuk Hang to open a second location at One Island South. With a mission to serve Hong Kong with cut-throat-priced flat iron steak, the Wong Chuk Hang branch opens with an excellent lunch set (HKD148) featuring a delicious 7-ounce Black Angus flat iron steak alongside fries or salad. Lobster mac and cheese (HKD65) and beef-tallow hand-cut fries (HKD45) are amongst the fan favourites alongside the cuts of beef.
House of Culture leads a Malaysian renaissance with chef Gavin Chin
Following great success with Fukuro and Brut!, Australian-Malaysian chef Gavin Chin opens the doors of House of Culture to gourmands eager to sample his intelligent mastery of East-meets-West elements. Featuring a wine list imported from Australia, House of Culture’s opening menu offers a fusion of Malaysian, Cantonese, and French influences, along with flavours from Down Under. It’s worth visiting the hotspot simply to check out the funky interior.
Cristal Room by Anne-Sophie Pic, the world’s most Michelin-starred female chef, debuts at Forty-Five in Central
For those with a penchant for French fine-dining, Cristal Room should rocket to the top of your must-visit list. This luxe collab with Maison Baccarat is a crystal-filled extravaganza of resplendent decor united with exceptional French gastronomy by Anne-Sophie Pic, crowned with three stars for her restaurant at Maison Pic, the chef’s family home in Valence, France, since 1889. Highlights of chef Pic’s dinner menu include her innovative signature Les Berlingots ASP, featuring sobacha (Japanese buckwheat tea) pasta filled with 24-month-aged Comté, served with a mushroom consommé infused with coffee and more sobacha.
Pâtisserie Millefeuille’s classic Parisian-style pastries delight in Soho
Renowned pastry chef Lionel Bodros, who used to head up the pastry departments of star-laden L’Atelier de Joël Robuchon and Amber at The Landmark Mandarin Oriental, has set up shop on Staunton Street to entice diners with his signature mini millefeuilles, in flavours like vanilla-caramel, pistachio-raspberry, and even a savoury rendition with smoked salmon and caviar, alongside exquisite petit gateaux, canelés, madeleines, and more authentic French pastries. Pâtisserie Millefuille’s sandwiches have also got us talking – in particular, a sinful version combining Morbier cheese, truffle ham, and Isigny butter. Oui, oui!
Mercury Recalls by Lost Stars spotlights vinyl, coffee & cocktails in Causeway Bay
Lost Stars, the jamming live music bar in Tai Kok Tsui, has given birth to this cool-cat space on Hong Kong Island, a vinyl-spinning bar and café. By day, expect coffee, cakes, and brunch plates at Mercury Recalls, whilst, come sundown, the menu turns its attention to signature cocktails named after songs and a food menu offering pasta, risotto, and modern European mains.
Karashibi Gyukotsu Ramen Kikanbo’s creamy, beefy broth is a ramen masterpiece
Sibling to Tokyo-born Karashibi Miso Ramen Kikanbo, which opened in Hong Kong in 2019, this is the next-door neighbour specialising in luxuriously velvety white beef-bone broth, diverging from the brand’s OG miso-flavoured broth. Here, diners can customise the spiciness level of their noods. Butter-tossed ramen, beef-bone broth tsukemen, and Angus beef don with egg yolk are additional menu highlights.
Scottish craft brewery BrewDog launches its first branch in Hong Kong
BrewDog, the Scotland-based craft brewery and pub chain, has made its HK debut in Central. The bar features 16 taps, ranging from BrewDog headliners like Punk IPA, Elvis Juice, and Lost Lager, to small batch-specials, to a selection of local craft brews. The brand’s signature burgers and wings are also on board, as is a takeaway beer fridge that’s loaded up with canned beers to go.
Modern European fine-diner Bochord, designed like an old-world library, is helmed by a seasoned chef from The Peninsula
Bochord feels like a vintage British members’ club, decked out with dark green leather sofas, a traditional coffered ceiling, built-in bookshelves, and pleated lamps. A veteran chef who built his career at The Peninsula hotel is said to be overseeing the kitchen, offering a modern European fine-dining experience with a particular emphasis on quality steak cuts. Guests can also look forward to cocktails inspired by classic works of art and nightly live music.
Croque monsieur specialist Croque opens in Central
Co-founder Rémi Brunet, the polished general manager of Michelin-starred Louise, has opened sandwich shop Croque, introducing Hong Kongers to France’s sarnie of choice. There are both traditional and quirky versions of the French sandwich sensation, including one called Captain Hook where smoked salmon and horseradish cream headline.
Croque, 1 Lyndhurst Tower, 78 Wellington Street, Central
TREEHOUSE opens new branches at AIRSIDE & Chungking Mansions
Hong Kong’s favourite plant-based restaurant brand TREEHOUSE is expanding its eco-friendly footprint with two new locations this month – one at AIRSIDE in Kai Tak and the other at Heath, the buzzy basement retail and dining space at Chungking Mansions in Tsim Sha Tsui. It will be true farm-to-fork dining at the AIRSIDE shop, with TREEHOUSE setting up an in-house hydroponic farm. New to the menu, we can’t wait to sink our teeth into the smoky tempeh and black bean “ball park” hot dog.
TREEHOUSE, Shop G103, G/F, AIRSIDE, 2 Concorde Road, Kai Tak, San Po Kong (opens Dec. 4)
TREEHOUSE, Heath, B/F, Chungking Mansions, 36–44 Nathan Road, Tsim Sha Tsui (opens Dec. 11)