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: December 2024
Culinary Class Wars judge Baek Jong-won expands his Korean BBQ chain SAEMAEUL to Hong Kong, opening in Tsim Sha Tsui on Dec. 4
Celeb chef Baek Jong-won, a judge on the viral Netflix series Culinary Class Wars, has brought his 24-hour Korean barbecue chain to our city, opening a spacious restaurant in Tsim Sha Tsui. Originating in Seoul, SAEMAEUL also has more than 120 locations around the world, with diners everywhere falling head over heels for the eatery’s charcoal-grilled thinly sliced pork yeoltan bulgogi (HKD119/150g) and spicy kimchi and pork belly stew chilbun dwaeji kimchi (HKD79), cooked tableside in just seven minutes.
SAEMAEUL, Shop 101, 1/F, Multifield Plaza, 3–7 Prat Avenue, Tsim Sha Tsui, 4664 0103
Roganic reopens in Causeway Bay at Lee Garden One with an approachable sharing menu format
Back with a bang in a soft-opening preview period this month before launching officially in January, Michelin-starred Roganic has returned to Causeway Bay, upgrading its digs and incorporating traceable, locally sourced wood into the warm, relaxed interior design. At Roganic 2.0, executive chef Oli Marlow, head chef Adam Catterall, and sous-chef Mark Catchpole are now offering a new sharing set menu format that caters to a range of meal durations and budgets. Continuing the restaurant’s sustainable, zero-waste ethos, the culinary team remain committed to sourcing premium ingredients from a local network of organic farms within 160km of Hong Kong.
Roganic, Shop 402–403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2817 8383, book here
Chef Vicky Cheng unveils dual-concept fine-casual Western restaurant & gelato shop in Central
Chef Vicky Cheng is veering from his Chinese fine-dining norm at award-winning restaurants VEA and WING to open a more casual dual-concept spot in Central. Liz & Tori, named after the chef’s daughters, is a shop showcasing handcrafted seasonal gelato, whilst Medora explores comforting European and American flavours in dishes like fresh shrimp cocktail (HKD198), spicy scallop spaghetti (HKD228), and barbecue chicken (HKD368).
Liz & Tori and Medora, G/F, 111 Wellington Street, Central, 2711 8088, book here
Little Napoli reopens with dine-in pizza and more in Wan Chai
Crowned the Foodie Forks 2024 Best Pizzeria, Little Napoli – also a Michelin Bib Gourmand winner – chef-founder Gavino Pilo has made the move from Happy Valley to Wan Chai. We can’t wait to once again sink our teeth into the pizzeria’s hot-from-the-oven authentic Neapolitan pies like the Norma (HKD228), pictured above, with roasted cherry tomato sauce, aubergine, Agerola mozzarella, Sicilian ricotta, basil, and olive oil.
Little Napoli, G/F, Antung Building, 6–16 Tai Wong Street East, Wan Chai, 6882 1823
Japanese yakitori chain Torikizoku launches its first Hong Kong branch in Tuen Mun on Dec. 16
Torikizoku, a budget-friendly yakitori chain founded in Osaka in the late 1980s, has made the move to our city with an outpost in Tuen Mun that is scheduled to open this month. Stay tuned for more information on the brand’s cheap and cheerful chicken skewers in Hong Kong!
Torikizoku, Shop 1108–1111, 1/F, Phase 1, tmtplaza, 1 Tuen Shun Street, Tuen Mun
Classic French Marmo Bistro is Rosewood Hong Kong’s latest restaurant
The newest F&B wonder at Rosewood hotel is Marmo Bistro, offering a timeless French bistro experience in an elegant and cosy setting. The à-la-carte dinner menu is seasonal and ingredient driven; current highlights include the foie gras torchon (HKD238), bouillabaisse (HKD688 for two), and hand-cut beef tartare (HKD298), prepared tableside as they do it in the City of Lights. Marmo’s desserts are deserving of a standalone menu, of which the Grand Marnier soufflé (HKD128) and tarte tropézienne (HKD128), a cream-filled brioche cake, are calling our name.
Marmo Bistro, G/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3891 8732, book here
Fine-dining European restaurant Té Bo comes to 1880 SOCIAL in Quarry Bay, led by chef Sebastian Lorenzi
Part of new Quarry Bay members’ club 1880 Hong Kong in Quarry Bay, 1880 SOCIAL is a concept open to the public showcasing four restaurants, a cocktail lounge, and a sports bar. The shining F&B star here is Té Bo, a contemporary fine-dining European restaurant overseen by Sebastian Lorenzi, a highly experienced Swiss-Filipino chef who was born and raised in Hong Kong. Most recently the chef de cuisine at Michelin-starred Arcane for six years, chef Sebastien’s tasting menus (from HKD498 for lunch and HKD1,488 for dinner) at Té Bo are a creative ode to the seasons, with standout dishes such as three-yellow chicken cromesquis with neck boudin, kale, sweetcorn, and smoked mayo and beef cheek raviolo with foie gras, Jerusalem artichoke, and lemon gel.
Té Bo, 2/F, 1880 SOCIAL, Two Taikoo Place, 979 King’s Road, Quarry Bay, 3610 8185, book here
Kiu’s Kitchen, opened by Hop Sze co-founder, debuts in Wan Chai
If you’re unable to snag a spot at impossible-to-book Cantonese restaurant Hop Sze in Tin Hau (the original location in Sai Wan Ho is under renovation), we might have the next best thing – Kiu’s Kitchen, opened by one of Hop Sze’s founders alongside her chef-husband. The homey menu features many of Hop Sze’s most beloved signature dishes, including tea-smoked chicken, shrimp toast, and pork chop rice.
Kiu’s Kitchen, G/F, 32–38 Cross Lane, Wan Chai, 2333 9013, WhatsApp 9775 2564
Taiwan’s lauded omakase teppanyaki restaurant MinSuiZen Raku lands in Hong Kong
Another highly anticipated import, MinSuiZen Raku is an acclaimed Japanese teppanyaki restaurant originating in Taipei that has just opened its first Hong Kong outpost in Tin Hau. The eatery’s signature omakase menu (HKD700 pp) features 14 courses of premium ingredients, including Wagyu, lobster, South African abalone, and Hokkaido scallop, at a very competitive price point.
MinSuiZen Raku, 23/F, Park Aura, 54 Electric Road, Tin Hau, 2115 1800, WhatsApp 6076 8192, book here
Chef George Kwok of Brut & Pondi fame opens Inoshishi izakaya in Causeway Bay on Dec. 3
George Kwok, the chef-founder of Brut, Pondi, Shop B, and CCT by Shop B, is turning his attention to the Land of the Rising Sun with the opening of Inoshishi, a lively late-night izakaya in Causeway Bay. The menu runs the Japanese gamut – from kushikatsu to kushiyaki – with signature dishes of homemade plain or spicy gyoza (HKD58/4pcs), mentaiko mayo grilled prawn (HKD78), and assorted oden (HKD10–38).
Inoshishi, 9/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay, 9661 1609, book here
AKATSUKI Izakaya is a vibrant, value-driven opening in Central
AKATSUKI is a sleek izakaya by Lai Sun Dining led by chef Chen Qian Ling (Stone). The diverse menu offers a wide range of traditional homestyle Japanese dishes, with signatures including kushikatsu amadai (HKD68), kushikatsu shrimp (HKD88), and Hida A5 Wagyu beef sando (HKD260). The izakaya’s lunch bentos (HKD258–488) seem ideal for business power lunches.
AKATSUKI Izakaya, G/F, 1 Duddell Street, Central, 9855 6660, book here
New restaurants in Hong Kong: November 2024
Third location of Thai hotspot Samsen opens in Central
Joining its ever-popular locations in Sheung Wan and Wan Chai, co-founders Bella Kong and Adam Cliff have now brought their crowd-pleasing Thai street-food flavours to Central with the opening of Samsen on On Lan Street. Currently serving eager diners for dinner Tuesday through Sunday, the retro shophouse-style space channels Bangkok’s Chinatown district and offers both signature Samsen dishes such as Wagyu beef boat noodle soup (HKD158) and crabmeat fried rice (HKD168) as well as Central exclusives like baby oyster and spring onion crispy omelette (HKD188) and stir-fried crab, squid, and prawn with curry powder (HKD258).
UPDATE: as of Nov. 14, lunch is now an option at Samsen too, served Tuesday through Sunday from 12PM till 3PM.
Samsen, G/F, 18 On Lan Street, Central, 2234 0010
Shenzhen’s viral Niku Niku Oh! Kome serves up made-to-order Japanese burgers atop rice at New Town Plaza in Sha Tin
It’s no longer necessary to cross the border (though you’ll likely still have to queue) to get a taste of Niku Niku Oh! Kome’s famed Japanese-style Wagyu and US beef burgers that are freshly minced and pan-fried to order in front of diners’ eyes. Along for the ride are unlimited premium Niji No Kirameki Japanese rice, a raw egg yolk, clam soup, grilled broccoli, and a range of eight delicious sauces for your mixing and matching pleasure (we love the aurora sauce, a blend of ketchup and mayo).
As expected, the prices at the New Town Plaza branch of Niku Niku Oh! Kome are decidedly higher than in Shenzhen, with the basic two-patty set priced at HKD95 (compared to about RMB68/HKD74 in Mainland China). If you go for two patties topped with a mountain of freshly grated Parmesan cheese, the price shoots up to HKD125.
Niku Niku Oh! Kome, Shop 108, 1/F, Phase I, New Town Plaza, 18–19 Sha Tin Centre Street, Sha Tin, 8417 4377
Chef Matthew Ziemski opens a third branch of Nocino in Kwun Tong on Nov. 1
Nocino chef-founder Matthew Ziemski is on a roll, opening three branches of his Swiss-Italian eatery Nocino in less than year – first in Tai Hang, then at BaseHall in Central, and now moving to the Kowloon neighbourhood of Kwun Tong with a total of 30 seats. The Kwun Tong branch is currently only open Monday through Friday for lunch and dinner, serving the area’s office crowds and locals alike handcrafted pasta signatures including the ox cheek and pickled walnut ragù pappardelle (HKD178) and ‘nduja reginette (HKD188). Deals on sundowners and draught beer on tap are exclusive to Nocino Kwun Tong.
Nocino, G/F, 93WYS, 93 Wai Yip Street, Kwun Tong, WhatsApp 9172 2094, book here
Landau’s modern European restaurant in Wan Chai is headed by chef Russell Doctrove
Epicurean Group has recruited one of Hong Kong’s most well-known chefs, Russell Doctrove, to lead the kitchen of Landau’s on Queen’s Road East in Wan Chai. A tribute to the Landau family of Jimmy’s Kitchen fame, the OG Landau’s opened in the late 1970s in Causeway Bay, standing strong for nearly two decades. This reincarnated Landau’s concept offers two distinct dining areas: the casual Bar & Grill, opening in November, and the more intimate Dining Room, with a December launch date.
Landau’s, 2/F, Wu Chung House, 213 Queen’s Road East, Wan Chai, 2808 0882
Australian-inspired wine bar Bourke’s takes over the Shady Acres space
Last month, Foodie broke the news that cherished Soho watering hole Shady Acres would be closing its doors, with a new wine-bar concept by the same team soon replacing it. That time is now for Bourke’s, a relaxed and rustic wine bar inspired by Melbourne’s buzzy Bourke Street. The team have carefully curated a collection of more than 100 wine labels from both Australia and around the globe as well as a list of cocktails crafted with fortified and aromatised wines like Madeira, sherry, and vermouth, amaro, and still and sparkling wines. Tara Margarita, formerly of Michelin-starred Yardbird and BELON, oversees the food side of Bourke’s with a fusion menu of global flavours, from sea bream crudo (HKD130) with calamansi that’s influenced by the Filipino raw seafood dish of kinilaw to creative and comforting salt and vinegar chicken wings (HKD85).
Bourke’s, G/F, 46 Peel Street, Soho, Central
1862 Bar de Tapas y Vino lands at Tai Kwun with a classic Spanish vibe
The historic space of 1862 Bar de Tapas y Vino at Tai Kwun is an atmospheric spot to enjoy quality Spanish tapas – either indoors beside the lively open kitchen or al fresco, as they do it in Spain. Brought to us by the team behind El Cerdo Spanish restaurant in Soho, rumour has it that 1862’s tapas plates are some of the best in the city, be it the traditional Ibérico croquettes (HKD26/pc) and garlic prawns (HKD138) or creative recipes like the spiced baked corn ribs (HKD68) kicked up with a pesto made of coriander and Galmesan, a Parmesan-style cheese from Galicia, and grilled Galician octopus (HKD168) with Rioja chilli sauce and mojo verde.
1862 Bar de Tapas y Vino, Shop G01–14, G/F, D Hall, Tai Kwun, 10 Hollywood Road, Central, 2633 1862, book here
Pak Loh Chiu Chow launches private kitchen concept in Central
Legendary Hong Kong restaurant brand Pak Loh Chiu Chow has debuted an intimate private kitchen in Central with a focus on local, seasonal ingredients and time-honoured Chiu Chow recipes. With over 30 years of experience, executive chef Hui Mei Tak’s signature offering is the Essence of Chiu Chow Delicacies dinner tasting menu (from HKD980 pp; 4-person minimum), which allows diners to design their own 10-course menu by selecting dishes across seven categories: appetisers, soup, seafood, poultry and beef, vegetables, rice and noodles, and dessert.
Pak Loh Chiu Chow Private Kitchen, 1/F, Queen’s Road Centre, 152 Queen’s Road Central, Central, WhatsApp 6444 4991, book here
Bakehouse expands to Tung Chung with an exclusive milk tea honey toast danish
Master pâtissier Grégoire Michaud’s sourdough bakery empire Bakehouse now has a location at Citygate Outlets in Tung Chung, the perfect place for a pre- or post-shopping pick-me-up. This sixth branch sells signature treats like Bakehouse’s iconic sourdough egg tart, but it’s the Citygate-exclusive offerings that have really got people talking – namely, the milk tea honey toast danish, followed closely by the Tai O umami roll (a savoury danish starring shrimp roe from Yick Cheong Ho in nearby Tai O) and tiramisu soft serve.
Bakehouse, Shop G19, G/F, Citygate Outlets, 20 Tat Tung Road, Tung Chung, Lantau Island
Moo-Lah by top Seoul restaurant BORN & BRED showcases premium Hanwoo beef with a refined local twist
Offering a trendy cha-chaan-teng-esque design, Moo-Lah is the highly anticipated Hong Kong opening by Jung Sang-won, the founder of Michelin-recommended BORN & BRED in Seoul, ranked at number 64 on Asia’s 50 Best Restaurants 2024 list. Like BORN & BRED, Moo-Lah’s USP is the best of the best Korean Hanwoo beef, but at this Hong Kong iteration, local flavours are featured in both the three-course set lunch menu (from HKD168 pp) and five-course set dinner menu (from HKD268 pp). Must-tries include the Hong Kong-style beef brisket curry rice (HKD288) and Hanwoo kalbi short rib noodles in clear broth (HKD368).
Moo-Lah, G/F, 66 Hollywood Road, Central, 2219 8600, book here
Singapore’s Common Man Coffee Roasters opens at K11 Art Mall in Tsim Sha Tsui for all-day dining
A firm favourite in the Lion City, where it has been in operation for more than a decade, Common Man Coffee Roasters’ first Hong Kong outpost can be found at K11 Art Mall in Tsim Sha Tsui. The green marble barista bar highlights specialty-grade coffee beans that are expertly brewed via a number of methods, including espresso pull, cold brew, and filter brew. On the food front, the all-day menu presents signatures like the Common Man full breakfast (HKD165) and smash burger (HKD145) alongside Hong Kong specials such as king prawn laksa mac and cheese (HKD160) and spicy beef angel-hair pasta (HKD140). The sweet treats are curated by another well-known Singaporean brand, Tiong Bahru Bakery, beloved for its croissants and kouign-amann.
Common Man Coffee Roasters, Shop G26 & G28, G/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, 2276 5198
Yonna Yonna Gelato, an offshoot of Okinawa’s acclaimed Yanbaru Gelato, debuts at The Twins in Kai Tak
New Kai Tak lifestyle and retail destination The Twins is the proud home of Yonna Yonna Gelato, a new brand by the folks behind Japan’s award-winning Yanbaru Gelato, which boasts six outlets in Okinawa. Yonna Yonna’s gelato is crafted with the island prefecture’s luscious native fruits, including Nakijin watermelon, Chanchan mango, Gold Barrel pineapple, and Katsuyama shikuwasa (Okinawa lime), some with slight external imperfections that would otherwise be discarded – a tick for sustainability. The orange vanilla mascarpone, Iejima sweet potato, and vegan-friendly Okinawa mango are just a few of the flavours we can’t wait to try.
Yonna Yonna Gelato, Shop G16, G/F, Tower II, The Twins, 12 Muk Chui Street, Kai Tak, WhatsApp 5910 8190
Tim Ho Wan’s first concept store comes to K11 Art Mall with more than 60 dim sum and bigger plates
A must-visit for any tourist travelling to Hong Kong, Tim Ho Wan is a home-grown restaurant chain that’s become well known around the world for its reasonably priced yet Michelin-quality dim sum. This stylish and spacious new location at K11 Art Mall in Tsim Sha Tsui is the brand’s first concept store, offering dozens of dim sum signatures alongside stir-fry, roast meat, seafood, rice, and noodle options. Flagship-exclusive dishes include the baked creamy stuffed crab shell, sweet and sour pork with peach and ginger, and whole fresh lobster crispy noodles with black bean sauce. Plus, there’s a tempting new signature drink here: cream cap almond milk tea.
Tim Ho Wan, Shop 119, 1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, 2489 8918, book here
Tozzo’s gelato and maritozzo delight at Tai Kwun
Taking over the bright and airy space where Between once stood at Tai Kwun, Tozzo is an inviting pastry café led by chef-founder Fabio Bardi specialising in two Italian delicacies: gelato and maritozzo. Tozzo’s gelato (HKD50/HKD65) is straightforward, coming in East-meets-West flavours like pistachio, black sesame, and purple sweet potato. More off-piste for Hong Kong, the maritozzo (HKD40) is a classic pastry from Rome featuring a fluffy brioche bun filled to the brim with whipped cream; we recently wolfed down a seasonal maple sugar variety that we adored.
Tozzo, 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road (enter via Old Bailey Street), Central, 5729 7821
Korean-run Italian restaurant Pecorino is Sheung Wan’s latest F&B hit
Brought to us by Gold Moon, the same Korean restaurant group that launched BUSAN NIGHT and Jeonpo Meat Shop in Hong Kong, Pecorino has opened with a bang in Sheung Wan. This laid-back, high-ceilinged modern Italian restaurant is already packing in the punters owing to the popularity of recent Netflix series Culinary Class Wars, starring Korean chefs who specialise in Italian cuisine. Pecorino’s no-frills menu features mostly pizza and pasta dishes, ranging from marinara (HKD158) and margherita (HKD188) pizzas to ricotta ravioli (HKD148) and truffle white ragù (HKD150) pasta plates.
Pecorino, Shop 2, G/F, Mandarin Building, 35–45B Bonham Strand, Sheung Wan
ANIMA by Al ché-cciano presents fine-dining Japanese-Italian cuisine in Central
Moving from casual to upscale Italian, this time with a Japanese slant, ANIMA by Al ché-cciano is an offshoot of the renowned Al ché-ciaano restaurant in Tsuruoka, Japan. The Hong Kong eatery is overseen by Japanese chef Kenji Takahashi, delivering elegant farm-to-table dishes crafted with superior Japanese produce. Chef Kenji’s standouts range from Kuroge Wagyu risotto and seasonal red crab pasta to desserts of Shine Muscat pavlova and Yamazaki whisky tiramisu.
ANIMA by Al ché-cciano, Shop 302, 3/F, Man Yee Building, 68 Des Voeux Road Central, Central, 6762 6341, book here
Santa Monica Cantina brings chilled Cali vibes to Soho
Located just off the Central–Mid-Levels escalator, Santa Monica Cantina beckons drinkers and diners with its cool-cat Southern Californian decor and ambience. We’ve been told that the founder used to man the bar at storied The Hollywood Roosevelt hotel in Los Angeles – quite the pedigree. On the menu are tried-and-true Mexican-Cali faves the likes of loaded queso dip (HKD108), Baja fish tacos (HKD128), and the Santa Monica chop (HKD148), a chopped salad loaded with the goodness of grilled chicken and steak, bacon, avocado, and corn, all tossed in a spicy roasted tomato and coriander dressing. The cantina’s spicy margarita (HKD98) is the ideal bevvy accompaniment to your LA-meets-HK feast.
Santa Monica Cantina, G/F, 9 Shelley Street, Soho, Central, book here
À Poêle French Bistro’s casual-chic Gallic flair is a welcome addition to Quarry Bay
The newest member of the Deadly Rabbits Concepts portfolio is À Poêle French Bistro, a slice of Paris brought to Quarry Bay’s Taikoo Shing ‘hood. With a smart contemporary bistro interior, À Poêle’s affordable à-la-carte menu reads like the dictionary of classic French cuisine – think seared steak tartare (HKD288), niçoise salad (HKD188), beef-cheek bourguignon (HKD288), and steamed mussels (HKD228). For afters, we’d skip the sweets and go for this gorgeous French cheese platter (HKD158).
À Poêle French Bistro, Shop G514, G/F, Hing On Mansion, 5 Tai Yue Avenue, Taikoo Shing, 2446 1598, book here
Qué Pasa Tapas y Vino offers a charming taste of Spain in Tai Hang
We spoke too soon – Deadly Rabbits Concepts has yet another exciting newcomer in its portfolio: Qué Pasa Tapas y Vino, a warm and welcoming Spanish restaurant in the heart of Tai Hang. The menu runs the gamut from tapas classics, to seafood paella (HKD188), to hearty dishes like octopus (HKD168), suckling pig (HKD388), and rib-eye steak (HKD328) that are charcoal-grilled to perfection in the Mibrasa oven.
Qué Pasa Tapas y Vino, G/F, 98 Tung Lo Wan Road, Tai Hang, WhatsApp 9169 0298, book here
90s by NINETYs dishes out lunchtime East-meets-West bentos in Central
If you’re in need of a quick lunch fix, check out the new outpost of the NINETYs home-grown café chain located at New World Tower in Central, which offers grab-and-go bentos (HKD88) featuring a wide variety of flavours from around the world. Inspired by the local “rice with two sides” tradition, 90s’ bentos are available on weekdays from 11AM till 6PM, selecting two dishes from an array of meat, seafood, and vegetarian main options paired with rice, pasta, or soba. To drink, we recommend adding on a hot or iced matcha espresso latte (HKD50).
90s by NINETYs, Shop 1, 1/F, New World Tower, 16–18 Queen’s Road Central, Central
Need more exciting wining and dining options in November? Check out the HKTDC Hong Kong International Wine & Spirits Fair in Wan Chai
The 16th edition of the HKTDC Hong Kong International Wine & Spirits Fair is set to hit Wan Chai’s Hong Kong Convention and Exhibition Centre for three days this November, showcasing more than 600 exhibitors from 20 countries and global regions. In addition to a vast range of fine New and OId World wines, guests can taste and purchase Chinese wine and baijiu, Japanese sake and shochu, and vodka, brandy, and whisky from around the world, as well as participate in a variety of seminars led by wine and spirit experts.
Regular tickets for the public day – Wine Fiesta on Nov. 9 are priced at HKD200, whilst discount tickets priced at HKD99 can be purchased in advance through a host of ticketing channels. Ticket buyers will receive a Lucaris crystal wine glass (original price: HKD110) and discounts on Hong Kong Airlines tickets on a first come, first served basis.
New restaurants in Hong Kong: October 2024
Viral round-the-clock Seoul restaurant Joongang Haejang opens in Wan Chai with its hangover stews
Well known for the long queues at its location in Seoul’s Gangnam district, Joongang Haejang has landed in Hong Kong in a 3,000-square-foot space in Wan Chai. This Hong Kong branch might not be open 24/7 like its Seoul counterpart, but it continues to dish out the soulful hangover stews for which the OG Joongang Haejang is famous. Joongang Haejang’s traditional Korean soups like gomtang (beef bone) and naejangtang (beef tripe) are as authentic as it gets, made with premium Hanwoo beef.
Joongang Haejang, G/F, 18 Lun Fat Street, Wan Chai
Peking duck expert Sun Moon Place takes over the former Ship Kee site in Wan Chai
A tribute to the rich cuisine of Beijing that reached its heyday in Hong Kong in the 1980s, Sun Moon Place is overseen by a seasoned culinary team who boast more than 40 years of experience – including at the iconic American Restaurant, which closed its doors in 2018 after serving up its beloved Peking duck for nearly seven decades. Nostalgic northern Chinese dishes joining Sun Moon Palace’s gleaming barbecued Peking duck (HKD308/468) include preserved smoked chicken (HKD148/HKD228), sizzling mutton with spring onion (HKD148/HKD218/HKD288), and soufflé balls with mashed red bean and banana (HKD72/HKD122/HKD172). We like that the dishes come in small, medium, and large sizes, catering to one and all.
Sun Moon Place, Shop 1, G/F & 1/F, Pao Yip Building, 1–7 Ship Street, Wan Chai, 2893 9686, WhatsApp 6491 6792
Japanese import Men-ya New Old serves up top shio and shoyu ramen
Sibling to popular Central ramen shops Maru De Sankaku and Zagin Soba, this is the first overseas branch of Men-ya New Old, originating in Japan’s Hyogo Prefecture. The shio (salt) and shoyu (soy sauce) ramen are the USPs here. You can either eat your noodles in the classic ramen style (HKD128) or as tsukemen (HKD138) for dipping. The chilled tsukemen noodles at Men-ya New Old are different from the norm, steeped in umami-rich kombu water.
Men-ya New Old, G/F, 9 Gough Street, Central, 9848 2348
Chef Sergio Landi delivers the best of Mediterranean seafood at ONDA in Sheung Wan
Pompei-born Sergio Landi is the chef behind new Sheung Wan eatery ONDA, focused on the seafood of the Mediterranean. With an emphasis on sustainable sourcing, chef Sergio showcases exquisite under-the-sea dishes the likes of aged organic salmon (HKD128) plated artfully to resemble a sea star, linguine AOP and abalone (HKD208), and burrata and braised baby octopus (HKD238). Hidden behind ONDA is Palombar, a cosy spot for enjoying classic cocktails, Italian wine, and lighter bites.
ONDA, G/F, 69 Jervois Street, Sheung Wan, WhatsApp 5603 8598
Japanese trendsetter NIGO brings his CURRY UP concept to Repulse Bay
With Toyko branches located in the happening districts of Harajuku and Nakameguro, A Bathing Ape founder NIGO has chosen to open his first Hong Kong branch of CURRY UP in the tranquil beachside enclave of Repulse Bay. Diners sat in the cosy, minimalist space can tuck into CURRY UP’s popular Japanese-meets-Indian curry rice dishes (HKD85/HKD100/HKD125), including butter chicken curry, spicy beef curry, and chicken keema curry. We suggest going for a combination (HKD115/HKD130/HKD150) to sample a curry duo.
CURRY UP, Shop 116, G/F, The Repulse Bay, 109 Repulse Bay Road, Repulse Bay
Thai Pai Dong’s Thai street-food flavours and old-school decor are a hit in Jordan
Instagrammable to the max, with queues to match, this small Thai restaurant is styled after a retro dai pai dong, capturing the true essence of the Land of Smiles. Thai Pai Dong’s head chef used to work the kitchen at Samsen Wan Chai, so he should know his Thai stuff. We hear tell that the Wagyu beef boat noodles (HKD98) are authentically rich and full of flavour.
Thai Pai Dong, G/F, 24 Man Yuen Street, Jordan, 5441 0363
Flat Iron Steak opens a new branch at Sheung Wan’s Dash Living on Queen’s
The expansion of the Flat Iron empire continues with this recent opening of Flat Iron Steak at boutique hotel Dash Living on Queen’s, taking over the former Te Quiero Mucho space. The brand’s killer steaks and sides always impress, offering wallet-friendly prices to boot. The seven-ounce Australian Black Angus flat-iron steak is priced at HKD168 at lunchtime, whilst for dinner, the 11-ounce cut clocks in at HKD228. The beef-dripping fries (HKD28) and Portuguese egg tart concrete shake (HKD48) are amongst the other go-to orders.
Flat Iron Steak, G/F, Dash Living on Queen’s, 286 Queen’s Road Central, Sheung Wan, 3704 7566, book here
Green Tea lands in Hong Kong with eastern Chinese classics from humble Zhejiang origins
Founded in 2008, Green Tea is a modern Zhejiang restaurant chain operating more than 420 branches in Mainland China. In addition to Green Tea signatures like the Longjing roast chicken (HKD138), the stylishly serene Causeway Bay outpost showcases dishes that are exclusive to Hong Kong, such as this unique minced pork pancake (HKD98), a riff on Peking duck made with pork belly.
Green Tea, Shop 1202, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay, 3460 2252
IYKYK specialises in premium pho in Central in mysterious black location with no signage
There’s no signage to welcome diners to IYKYK, a dimly lit, black-fronted shop on Wellington Street delivering some of the best Hanoi-style pho in town, light, aromatic, and savoury. The chef behind this authentic Vietnamese beef noodle soup is Sebastien Vong, who used to front Central’s former top pho eatery, Brass Spoon.
IYKYK, Shop A, G/F, Winway Building, 50 Wellington Street, Central
Funky MOOO! by Wooloomooloo Group brings Australian grills, global tapas, and locally inspired drinks to Tsim Sha Tsui
At vibrant, pop-art-inspired restaurant MOOO! at Mira Place, grilled steaks and hearty sharing dishes – MOOOfeast plates like the MOOO mixed grill (HKD498) and bone marrow and brisket Wellington (HKD288) – compete for attention with a range of global small bites known as MOOOpas, from prawn toast (HKD98) to baby-back ribs (HKD162). Local flavours take centre stage with the restaurant’s drink offerings; we love the look and sound of the MOOO!SHAKES (HKD68), served in old-fashioned milk bottles in flavours that include vanilla, red bean, and yuenyeung, that classic cha chaan teng mix of coffee and tea, whilst the boozy options take the form of tea-infused cocktails (HKD98), or tea-tails.
MOOO!, Shop 301 & 305, 3/F, Mira Place 1, 132 Nathan Road, Tsim Sha Tsui, 2295 3200, WhatsApp 9257 0622, book here
New restaurants in Hong Kong: September 2024
Chef Hisashi Udatsu launches his first Michelin-starred sushi restaurant outside Tokyo, Udatsu Sushi, at FWD HOUSE 1881
The Hong Kong location of Udatsu Sushi, the first overseas branch of chef Hisashi Udatsu’s Michelin-starred sushi emporium in Tokyo, is more than just a spot to indulge in divine sushi-driven omakase menus (HKD1,580 for lunch; HKD2,580 for dinner). Udatsu Sushi stands out from the sushi pack owing to the chef’s commitment to sustainable, zero-waste dining. A background soundtrack of jazz and rotating art exhibitions adorning the space are part and parcel of chef Hisashi’s pioneering approach at Udatsu Sushi, where he serves “art that you can eat.”
Udatsu Sushi, G/F, Stable Block, FWD HOUSE 1881, 2A Canton Road, Tsim Sha Tsui, WhatsApp 5729 4188, book here
Coffelin opens its fifth Hong Kong location in Central with Italian-inspired coffee and bites
The fifth location of founder Lucas Sam’s café chain Coffelin has opened on Queen’s Road Central, a tribute to Lucas’ love for the cafés found in Italy’s capital, Milan. At Coffeelin, each cup of joe is prepared using La Storica 19-91, a signature coffee blend by Italy’s award-winning Torrefazione Il Griso. To complement your espresso, go for the likes of avocado and poached egg on sourdough bruschetta in the morning or, for lunch, Milanese risotto with roasted Italian sausage and potato and mozzarella croquettes.
Coffelin, Shop 2, 1/F, LHT Tower, 31 Queen’s Road Central, Central, 6891 1200
Yakiniku Horumon Matchan lands in Hong Kong with Wagyu served by strongmen waiters
Originating in Nara, Japan, Yakiniku Horumon Matchan has quite a unique concept, with the chain’s high-quality Wagyu beef dishes, ranging from Wagyu sashimi (HKD188) to salt-grilled Wagyu tongue (HKD148), served up by equally beefy waiters. Each night, the restaurant also allows diners to compete with the muscular staff, giving away plates of Wagyu to those who can complete a set number of on-the-spot pull-ups.
Yakiniku Horumon Matchan, G/F, 24 Gough Street, Central, 2727 0013, book here
10/10 Ice Cream & Desserts’ Polish-style ice cream scores a perfect 10 in Tsim Sha Tsui
Some of the creamiest ice cream in town can be had at 10/10 in eastern Tsim Sha Tsui, a small spot specialising in Polish-syle ice cream. Unknown to us until we discovered it at 10/10, Poland has a rich tradition of ice cream, renowned for its super-creamy texture, fresh ingredients, and bold flavours. 10/10 showcases its dreamy ice cream in cups (from HKD35), cones (from HD32), and boxes (from HKD60), which are similar to sundaes, in flavours like Kinder Bueno, honeycomb, caramel popcorn, and Lotus. The light and airy waffles (from HKD20) deserve a taste-test too.
10/10 Ice Cream & Desserts, Shop 15, G/F, New Mandarin Plaza, 14 Science Museum Road, Tsim Sha Tsui East
Bistro Maru Maru is a unique izakaya-meets-yoshoku concept in Taikoo Shing
An elevated take on the original Maru Maru izakaya in Taikoo Shing, Bistro Maru Maru marries the mastery of chefs Omine Sozen and Hotta Tomoyuki. The bistro’s menu is centred on yoshoku, or comforting Western-influenced Japanese cuisine. This means that crowd-pleasers like deep-fried pork loin (HKD128), chicken Milanese (HKD75), udon with mentaiko cream sauce (HKD108), and Okinawa’s beloved taco rice (HKD83) make appearances on the extensive, 100-dish menu.
Bistro Maru Maru, Shop G1019, G/F, Kam Sing Mansion, 3 Tai Fung Avenue, Taikoo Shing, 2505 2266
Aro delivers authentic Korean flavours in Central
Riding on the wave of recent Korean openings in the city, Aro’s trendy Peel Street address proves the popularity of the meaty Asian cuisine. Head here for a friendly meal of real-deal Korean dishes, such as soft tofu stew (HKD138/HKD248), fishcake soup (HKD108), egg roll with bacon and cheese (HKD108), and garlicky grilled pork belly (HD288), washed down with as much soju and makgeolli as you can handle.
Aro Korean Restaurant, G/F, 28 Peel Street, Central, book here
Taiwanese import SPICY NOODLE’s adored dry-tossed noodles land at Cityplaza
SPICY NOODLE is a cult-fave noodle chain originating in Taipei in 2017 that has since flourished across Taiwan, now boasting over a dozen shops. At Cityplaza in Quarry Bay, the brand’s famed XiaoHun handmade dry-tossed noodles can be enjoyed with the restaurant’s signature XiaoHun spicy oil, slow-cooked with beef bones and chilli. The addictively chewy noodles are served alongside various options of mild or spicy beef soup.
SPICY NOODLE, Shop 148, 1/F, Cityplaza, 18 Taikoo Shing Road, Quarry Bay, 6621 8340
Chef Edward Voon’s laska and Hainanese chicken rice are available for lunch at The Laksa Club
Until now, chef Edward Voon’s Laksa Club menu could only be enjoyed when dining in one of the private rooms of the chef’s fine-dining East-meets-West restaurant Auor. With the debut of The Laksa Club in Wan Chai, anyone can indulge in Singaporean chef Edward’s Southeast Asian classics – but only at lunchtime. Singapore laksa and Hainanese three-yellow chicken rice are the highlights of the weekday set lunch menu (HKD228 for 2 courses; HKD288 for 3 courses) at The Laksa Club. At the weekend, the chef ups the ante with his Saturday Indulgence (from HKD498 pp), a free-flow brunch menu packed with Singaporean-style favourites.
The Laksa Club, 4/F, 88 Gloucester Road, Wan Chai, 6629 3889, book here for weekday lunch, book here for Saturday brunch
Modern Singaporean restaurant JOM opens a new branch in Sheung Wan
Another newcomer with its eyes on the Lion City prize, JOM has debuted in Sheung Wan as sibling to the OG Singaporean eatery in Wan Chai. On the à-la-carte menu are a wide array of Singapore’s greatest hits, including rojak (HKD78), slow-cooked beef rendang (HKD168), char kway teow (HKD118), and chilli crab (HKD888). Notably, the sauces and sambals are made according to traditional home recipes.
JOM, G/F, 18 Wing Lok Street, Sheung Wan, 2809 2868, book here
Milk & Cream’s ice cream delights along the Tsim Sha Tsui Promenade
The next time you’re strolling along the Avenue of Stars in Tsim Sha Tsui and are in need of a sugary pick-me-up, Milk & Cream could be your saviour. The shop by Woolly Pig HK offers small-batch, locally made ice cream with an Australian slant. The 12 all-natural flavours, churned daily in Hong Kong, include double dark chocolate, peach melba, lemon crème fraîche, and salted caramel peanut and come in a single (HKD48) or double scoop (HKD70).
Milk & Cream, G/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, 3500 5881
Vission Nine by Vission Bakery is a new go-to for cakes in Soho
Another sweet contender, Vission Bakery has extended its Soho premises next door to expand its empire of baked goods with a shop focusing on a vast array of stunning cakes, pies, and more. Jumping on the pistachio-trend train, one of Vission Nine’s signatures is a one-metre-long pistachio log layered with nutty goodness. Another highlight is the tiramisu karpatka cake, a Polish-style “mountain” cake flavoured like the classic Italian dessert.
Vission Nine, LG/F, Staunton Street, Soho, Central, 5545 6787
Golden Blooms harnesses the essence of four regional Chinese cuisines at K11 MUSEA
The latest member of Gaia Group’s portfolio, Golden Blossoms is a luxurious tribute to the diverse Chinese cuisines of Zhejiang, Beijing, Shanghai, and Guangdong, ideal for groups with different tastes. The restaurant’s glistening Peking-style roasted duck (from HKD498) is a must-order from the Beijing section of the menu, as is the Cantonese honey-glazed Kurobuta pork (HKD168). A recommended Shanghainese delicacy is the braised chicken with abalone (HKD598), whilst the steamed dried hairtail with salty pork (HKD198) is a highlighted Zhejiang dish.
Golden Blossoms, Shop 401, 4/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 6309 9588, book here
Machida Shoten, Japan’s second-largest ramen chain, lands at AIRSIDE
Machida Shoten is a top addition to the city’s ever-growing list of ramen eateries with its authentic Yokohama-style Iekei ramen made up of a pork marrow and soy sauce broth alongside thick and bouncy noodles. The second-biggest ramen name in the Land of the Rising Sun, Machida Shoten has opened 800 branches around the world. Here in Hong Kong, diners can also try the exclusive eel rice dish.
Machida Shoten, Shop G011, G/F, AIRSIDE, 2 Concorde Road, Kai Tak
New restaurants in Hong Kong: August 2024
Minato lands in Wan Chai with a wide breadth of Japanese sub-cuisines
Housed in a grandiose venue adjacent to Victoria Harbour, Minato joins Hong Kong this month to celebrate the manifold culinary identity of Japan with a range of dining elements. Diners are recommended to navigate the space to explore the omakase, teppanyaki, and kaiseki stations, tendering to each manner of live cooking at the restaurant.
Minato, Shop G4–G6, G/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, 2345 0663, book here
Duan Chun Zhen opens a new spot at Wong Chuk Hang’s THE SOUTHSIDE mall
Taiwanese chain Duan Chun Zhen enters THE SOUTHSIDE mall in Wong Chung Hang, buzzing with new openings lately. This bona fide eatery serves up classic braised beef noodles, here complemented by newly launched marinated dishes and bubble tea courtesy of popular Taiwanese brand Chatime. Harnessing the meaty flavours using a classic “master stock” braising technique, the marinated beef shank (HKD78) and marinated duck tongue (HKD68) are star items. Don’t forget to try the beef noodles with shank (HKD108) and Taiwanese fried chicken (HKD48).
Duan Chun Zhen, Shop 205, 2/F, THE SOUTHSIDE, 11 Heung Yip Road, Wong Chuk Hang, 2117 0637, WhatsApp 9325 0013
Victuals in Central brings health food and Asian recipes together at BaseHall
With the renovation and upcoming relocation of Moxie, chef Michael Smith is venturing to BaseHall 02 to open Victuals, a health-focused quick eatery that sources ingredients from home and regionally to create Asian-style green bowls. The three-grain mapo tofu (HKD98) and chilled spicy soba (HKD98) present a nice spicy and healthy touch to Asian flavours. For extra protein, add on salmon, sous-vide chicken, or beef (+HKD35).
Victuals, Shop 9A, 9B, & 9C, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central, order here
HANU delivers Korean Hanwoo beef lunch and dinner sets in Wan Chai
Korean Hanwoo beef, lauded for its delicate touch and premium blend of salty fat and rich protein, is on show at HANU. The casual Wan Chai restaurant imports Grade 1++ Hanwoo beef, consistent to the quality of A5 Wagyu with its fine marbling. Four set menus are available for lunch and dinner; the regular set (HKD298) comes with 100 grams of Grade 1++ Hanwoo striploin and unlimited refills of banchan and seaweed rice. Upgrade to the premium set (HKD498) for 60 grams each of Hanwoo rib-eye and chateaubriand.
HANU, Shop 1 & 2, G/F, The Oakhill, 16 & 18 Wood Road, Wan Chai, 5599 8133, book here
Gyudonya comes to Mong Kok with the city’s cheapest beef bowls
A new Japanese gyudon restaurant has come to Mong Kok, serving some of the most affordable beef bowls in the city. Gyudonya opened in mid-July in a two-storey space, serving their signature Wagyu gyudon for just HKD26. Other don bowls, like curry beef rice (HKD44), scallion beef rice (HKD34), and onsen tamago beef rice (HKD34), also prioritise quality with great prices.
Gyudonya, 1/F & 2/F, Epoch Hotel, 123 Tung Choi Street, Mong Kok
Seoul Noodles opens a new branch in Central
Seoul Noodles, Hong Kong’s cheerful Korean noodle chain, has opened a Central location to add to their legion of noodle shops, serving slurpable bowls in Mong Kok, Causeway Bay, and Wan Chai. Their chicken noodles (HKD78) and bone broth noodles (HKD68) stand out with their meatiness. The rice soup combo (HKD98) is great value, featuring a pairing of either the Seoul beef soy sauce, Naju beef, Busan pork, or Daegu spicy beef and vegetable rice soup with a side of kimchi or pork dumplings or gimbap.
Seoul Noodle Shop, 1/F, Conwell House, 34–38 Stanley Street, Central, 5198 9798
Sheung Shing Chiu Chow Seafood Restaurant shines with Chiu Chow classics
Opening officially at the end of July, Sheung Shing continues a 50-year-old family legacy with a new location and affordable menu of Chiu Chow classics that are marinated and stewed in soy sauce. Our top picks for a meal at the Central restaurant include the signature goose meat with soy sauce (HKD148), braised salted fish chicken with boiled tofu (HKD108), braised goose web (HKD128), fresh red garoupa (market price), and Chiu Chow-style fried noodles (HKD98).
Sheung Shing Chiu Chow Seafood Restaurant, Shop G04, G/F, Man Yee Building, 68 Des Voeux Road Central, Central, 2854 4557
C108 in Soho introduces a coffee-by-day, cocktails-by-night concept
Following recent trends with cafés in Hong Kong, C108 opposite Tai Kwun is serving up an all-day food and drink programme with coffee in the daytime and cocktail-slinging at night. The café uses Brazilian, Colombian, and Guatemalan beans for their house-roasted coffee, also selling plates like salmon bagel, tofu sandwich, mango and pomelo parfait, and mentaiko pasta to complement their daytime drinks.
C108, G/F, 15 Old Bailey Street, Soho, Central, 5722 8804
New restaurants in Hong Kong: July 2024
La Terrace by Louise complements the Michelin-starred French restaurant
Louise – winner of our Foodie Forks 2024 Best French Restaurant award – has just transformed its lush al-fresco space on the ground floor, also overseen by newly appointed executive chef Loïc Portalier, to offer diners a more laid-back French dining experience. A total of 21 new bites are up for grabs at the indoor-outdoor eatery; we have our sights set on the shrimp toast (HKD68/2pcs) with pike caviar and lemon, leek terrine (HKD112), onion agnolotti (HKD218) accented with Comté and walnut, and the sinful-looking vanilla, pecan, and chocolate ice-cream sandwich (HKD128).
La Terrace by Louise, G/F, JPC, PMQ, 35 Aberdeen Street, Central, WhatsApp 5722 3269, book here
JEE is a contemporary Cantonese partnership between Siu Hin-Chi of Ying Jee Club and Oliver Li of Feuille
We have a new Cantonese powerhouse in our midst with the debut of JEE by ZS Hospitality Group, a multi-generational collaboration between veteran chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club, and up-and-coming chef Oliver Li, the former chef de cuisine of Michelin-starred French restaurants Feuille and L’Envol. The chefs’ progressive approach pays tribute to classic Cantonese cuisine in seasonal dishes that are driven by the use of local ingredients – think innovative plates like fresh crabmeat toast with XO sauce, fried garoupa with trio scallion, and crispy silky fowl with moutai – at extremely attractive price points of HKD388 for lunch and HKD888 for dinner. Home-grown tea brands, craft brewers, and sauce producers also get a look-in at JEE.
JEE, 2/F, 8 Lyndhurst Terrace, Central, 2389 3288, book here
Japanese chef Yoshinaga Jinbo debuts his Nippon-Italian restaurant CITRINO in Central
CITRINO da YOSHINAGA JINBO is the luxurious Italian sibling to Ryota Kappou Modern, located 19 floors below the Michelin-starred Japanese restaurant. Chef Yoshinaga Jinbo of Tokyo’s acclaimed modern Italian eatery JINBO MINAMI AOYAMA heads up Citrino, where he artfully fuses light and refreshing Italian flavours with meticulous Japanese craftsmanship. Known as a “vegetable magician,” the chef sources the best of the best of Hong Kong produce for use in his signature seasonal organic vegetable smoked bagna càuda (HKD338).
CITRINO da Yoshinaga Jinbo, 2/F, 18 On Lan Street, Central, WhatsApp 6366 2856
Nadagogo is Wan Chai’s latest hip izakaya
Already a favourite of the Xiaohongshu crowds, this Instagrammable Ship Street izakaya has a buzzy indoor-outdoor vibe, presenting a food menu of deliciously authentic yakitori, robatayaki, and washoku bites alongside a curated selection of top-notch sake, Japanese beer, and highballs. True to its USP, Nadagogo is named after Kobe’s historic sake-producing region of the same moniker.
Nadagogo, G/F, 18 Ship Street, Wan Chai, 5968 0586, WhatsApp 5394 3684, book here
Roman-style pizza brand Alice Pizza opens a flagship in Central
One of Italy’s top pizzerias, Alice Pizza launched in Hong Kong last summer with a small takeaway shop in Wan Chai. The brand’s Roman-style pan pizza slices have since become a big hit with Hong Kongers, so much so that Alice Pizza has just opened a two-storey Hong Kong (and Asian) flagship in Central right next to the escalator, fronted by an attention-grabbing mural by local artist Pei Chung. Inside the shop, in addition to the pizzeria’s dozens of signature pizza varieties, there are five new and exclusive items on the menu, including a crostino sandwich with cooked ham and mozzarella (HKD45), a sausage, potato, and mozzarella pizza (HKD32/100g), and a vegetarian eggplant parmesan pizza (HKD30/100g).
Alice Pizza, G/F & 1/F, 18 Cochrane Street, Central, 2518 3502, WhatsApp 6408 7874
RightSideUp brings vintage Americana to Soho
If it’s a slice of the USA you’re after, RightSideUp sounds like just the ticket. Located on Soho’s always lively Peel Street, this cool-cat retro bar and restaurant is the brainchild of the team behind two other Peel Street hotspots, Uncle Miguel and Honey Hot. The drinks menu by Rahul Gurung shares modern takes on classic American cocktails; one savoury sip that’s got us intrigued is the Philly Martini (HKD108), blending beef and cheese fat-washed vodka, tomato, and cucumber. Complementing Rahul’s creative tipples is a comfort-food menu by chef Anil Ghale starring Americana-inspired dishes like the Buffalo Blues (HKD88) blue cheese dip, Million Layer Potatoes (HKD88) with spuds, truffle, and tobiko, and the Highway to Hell Burger (HKD178), featuring two beef patties smothered in a house sauce with ghost and cherry peppers.
RightSideUp, G/F, 53 Peel Street, Soho, Central
DIGREEN ice cream – all the rage in Macau – hits Hong Kong
Just in time for the summer sizzle, our SAR sibling has brought over its hyped DIGREEN ice-cream brand from Macau, with a flagship shop in Mong Kok located nearby its temporary Langham Place pop-up. DIGREEN’s all-natural ice cream, crafted without enhancers, stabilisers, or preservatives, has become a hit for its funky flavours, including Hokkaido milk, Vita lemon tea, blueberry cheese, and even coriander, served in charcoal wafer cones. Exclusive to the Hong Kong branch of DIGREEN are tea and seasonal fruit beverages the likes of bubble Portuguese tea (HKD32) and mango pomelo sago (HKD28/HKD32).
DIGREEN, Shop 7C & 7D, G/F, 7 Fa Yuen Street, Mong Kok, 9613 8213
Vibrant pan-Asian cuisine offered at leafy Sage & Salt in Quarry Bay
Sage & Salt’s lush indoor and outdoor spaces bring a tranquil vibe to the Quarry Bay neighbourhood. On the food side, the menu offers a fusion of Indian, Thai, and Malaysian flavours. Complementing dishes like keema pav (HKD168), Thai beef salad (HKD168), and sambal barramundi (HKD198) are the creative cocktails crafted at the tiki-themed bar. Head to Sage & Salt on a Tuesday for the eatery’s weekly Sizzling Night (HKD288 for 2), where diners can select a duo of Asian-spiced meat, seafood, and veg cooked on a hot plate.
Sage & Salt, Shop 5, G/F, PCCW Tower, Taikoo Place, 979 King’s Road, Quarry Bay, 2368 9333/2368 9888, book here
Tong Chong Kitchen is a Quarry Bay food court delivering Asian flavours
Pan-Asian seems to be a thing in Quarry Bay, with new food hall Tong Chong Kitchen opening just a two-minute walk away from Sage & Salt, taking over the former KIN Food Halls space. Open only on weekdays from 9AM till 7PM, the outlets at the 10,000-square-foot venue include a cha chaan teng concept, This, This, Rice for two-dish rice combos, a pan-Asian noodle house, a bubble tea specialist, and Japanese and Indian offerings.
Tong Chong Kitchen, 2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay, 2784 7898
Lactose- and dairy-free gelato headlines at Snack Baby
Those with lactose and dairy intolerances should mark down Snack Baby as next on their hit list when a sweet craving strikes. A regularly changing selection of 14 gelato flavours made with premium natural ingredients (all but one – milk – is lactose and dairy free) star at the chic shop, from mint stracciatella, to peanut butter with chocolate crunch, to matcha with toasted white chocolate. Signature beverages, including cocktails, milkshakes, and low- and no-alcohol drinks, complement Snack Baby’s gelato.
Snack Baby, G/F, 93–95 Hollywood Road, Central
Solo shabu-shabu concept LE-TA-SU lands at New Town Plaza
With branches popular throughout Japan, LE-TA-SU has expanded its individual shabu-shabu concept to Hong Kong, opening a restaurant at New Town Plaza in Sha Tin. The Hong Kong shop adheres to the brand’s philosophy of showcasing premium Japanese, American, and Australian beef and fresh, seasonal vegetables sourced from local farms in Hong Kong. With each of the restaurant’s 11 shabu-shabu sets (from HKD68), there’s a choice of five daily-made gourmet broths, including bonito dashi, kombu dashi, Chinese medicinal mala soup, special sukiyaki soup, and sesame tantan soup.
LE-TA-SU, Shop 105, 1/F, Phase I, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin, 2676 3688
Funky cha chaan teng flavours are on display at NOOK in Quarry Bay
Quarry Bay’s F&B sphere is flourishing, and trendy cha chaan teng NOOK adds to the area’s burgeoning appeal. Western flavours are injected into local favourites at NOOK, in dishes like truffle siu mai (HKD29/4pcs) and Yeung Chow quesadilla (HKD90) with char siu, shrimp, choy sum, béchamel sauce, and cheese. Alongside staple drinks of milk tea, yuenyeung, and lemon water, diners at NOOK can indulge in pours of red and white wine, Prosecco, draught beer, and signature cocktails.
NOOK, Shop 4, G/F, AIA Hong Kong Tower, 734 King’s Road, Quarry Bay, 6014 1336
Gyoza AnD specialises in Japanese dumplings and noodles
There’s always a queue at lunchtime outside Gyoza AnD, a cosy Japanese spot that was born in Tokyo in 1979 and resurrected recently in Hong Kong. Decked out with a charming 1980s ambience, Gyoza AnD is dedicated to homemade boiled and fried gyoza, soy sauce ramen, and dry dan dan noodles in good-value lunch sets (from HKD98). At dinnertime, more interesting à-la-carte dishes make an appearance, including beef tendon with ponzu (HKD68) and cabbage and plum miso dip (HKD48).
Gyoza AnD, UG/F, 76 Wellington Street, Central, WhatsApp 6551 3298
Little Cove Espresso expands to Pacific Place and Taikoo Place
Little Cove Espresso, with far-reaching locations lionised in Kennedy Town and Sai Kung, is spreading its Aussie-style café love with two new branches. The outlet at Taikoo Place in Quarry Bay is already open, with a shop at Admiralty’s Pacific Place shopping mall soon to follow. Little Cove’s smashed avocado on sourdough rye (HKD95), pulled pork Benedict (HKD145), and dreamy brioche French toast (HKD112) with pistachio, mascarpone, rose, cinnamon, and honey are brunchy standouts.
Little Cove Espresso, Area B & C, G/F, One Island East, Taikoo Place, 18 Westlands Road, Quarry Bay, 9423 1508
Little Cove Espresso, Shop 202, 2/F, Pacific Place, 88 Queensway, Admiralty, 9423 1508
Pet-friendly Sleepyhead is our pick of the best new café in Wan Chai
Sleepyhead has already become a go-to café in ever-trendy Starstreet Precinct for its reimagined cha chaan teng classics served up in a chilled, welcoming space. We always order either the satay beef sandwich (HKD98) or kumquat lemon French toast (HKD68), washed down with a textbook-perfect iced yuenyeung (HKD58). The café is the definition of pet friendly, with water and treats always on hand for our furry friends.
Sleepyhead, Shop C, G/F, 1–3 Moon Street, Wan Chai, 6333 3514
Online bakery Crewkies shows off its awesome cookies with a shop in Central
It’s now much easier to get your hands on Crewkies’ to-die-for cookies with the brand’s recent launch of a brick-and-mortar location in Central. A top player in our round-up of Hong Kong’s best cookies, Crewkies’ new shop features bespoke cookie options too, with toppings including chocolate sauce, M&M’s, and Oreo crumble. This is also where you can get a taste of the viral cookie croissant, better known as the crookie.
Crewkies, G/F, 37 Graham Street, Central, 5911 2086
Paneezi’s panini are the bomb in Sai Ying Pun
Specialising in panini, Paneezi is already making waves in Sai Ying Pun for its well-crafted pressed sandwiches featuring high-quality ingredients imported from Italy. On the short-but-sweet menu, we have equal affection for the Mortadella (HKD90), which also incorporates fior di latte mozzarella and truffle mayo into the mix, and Caprese (HKD90), leading with fior di latte alongside fresh and semi-dried tomato, basil, extra-virgin olive oil, and balsamic vinegar. These Italian sarnies definitely hit the spot!
Paneezi, Shop 1 & 2, G/F, High Park 99, 35 Western Street, Sai Ying Pun, 9603 1832
208 Italian is reborn on Hollywood Road
If it ain’t broke, don’t fix it – this seems to be the motto of the new-and-improved 208 Italian, which stands at the same Hollywood Road address that once housed long-time Italian restaurant 208 Duecento Otto, followed by another Italian eatery, Ramato. Now fitted out with an eye-catching modern look courtesy of Epicurean Group, the two-storey bar and restaurant serves up Italy’s greatest hits, from burrata (HKD138) and veal tonnato (HKD148) to risotto alla Milanese (HKD268) with roasted bone marrow and a sausage and potato pizza (HKD188).
208 Italian, G/F, 208 Hollywood Road, Sheung Wan, 2866 0066, book here
WAKARAN crafts a menu embracing creative East-meets-West flavours
Epicurean Group moves from Sheung Wan to Wan Chai with this vibrant restaurant opening with a very quirky inspiration – Japan’s Nagasaki port during the 1600s to 1800s, when it was a melting pot of Japanese, Chinese, and Dutch influences. Chef Tommy Tsui, who has worked his way around many of Hong Kong’s most in-demand Asian restaurants, whips up an array of comforting East-meets-West plates from WAKARAN’s buzzy open kitchen, including truffle sesame doughnut (HKD44), amaebi crudo (HKD138), whole smoked pigeon (HKD248), and baby squid lap cheong fried rice (HKD228). A drinks menu highlighted by highballs (HKD78) pairs with chef Tommy’s inventive eats.
WAKARAN, Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai, 2866 3681, book here
Modern Vietnamese cuisine comes to New Town Plaza with the debut of Dzo Dzo on Jul. 3
Shoppers at Sha Tin’s New Town Plaza who are craving the fresh flavours of Vietnam are in luck with the launch of Dzo Dzo. The modern eatery is overseen by chef Lo Ki, who has most recently worked at two-starred Bo Innovation and, before that, the Four Seasons and The Ritz-Carlton hotels. Chef Ki brings a refined touch to Vietnamese dishes such as roasted suckling pig, hand-pounded New Zealand beef tenderloin pho, and banh xeo, Vietnam’s popular rice-paper pancake studded with dried shrimp, Vietnamese sausage, and meat floss.
Dzo Dzo, Shop 115, 1/F, Phase 1, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin, 2337 3288
New restaurants in Hong Kong: June 2024
All-you-can-eat Wagyu at sukiyaki specialist NIKUSA in Causeway Bay
Following in the footsteps of premium sukiyaki joint Sukiyaki Nakagawa, which opened last month, NIKUSA offers five levels of value-driven all-you-can-eat sukiyaki menus, priced from HKD228 per person for dinner. Diners ordering the Level 5 menu (HKD598 pp), which is headlined by supreme Yamagata Zao Wagyu sirloin, can also upgrade to get the chance to savour unlimited Miyagi-ken Sendai-shi A5 Wagyu. The restaurant’s free-flow component continues with dessert, including made-to-order Japanese soufflé pancakes. Michelin-starred chef Teruhiko Nagamoto has created NIKUSA’s secret-recipe house sukiyaki sauce.
NIKUSA, 8/F, Soundwill Plaza II – Midtown, 1–29 Tang Lung Street, Causeway Bay, 3996 9844, WhatsApp 6809 9709
Pizzeria-with-a-view Vesu Pizza Bar debuts at One Peking in Tsim Sha Tsui
It seems there’s no stopping Hong Kong’s love affair with pizza. One of the newest pizzerias to open its doors in the city is Vesu Pizza Bar by Aqua Restaurant Group, a snazzy spot located on the 30th floor of Tsim Sha Tsui’s One Peking building, one floor above the group’s Italian restaurant Vista. Neapolitan pies take centre stage at Vesu, fired up in the eatery’s handmade pizza oven. The pizzeria delivers both classic and globally inspired flavours, as well as ruotino pies baked in a pan. The I’ll Be Bok (HKD138) is a funky fusion favourite, topped with bok choy cream, mozzarella, crispy pork mince, ginger, and vinegar.
Vesu Pizza Bar, 30/F, One Peking, 1 Peking Road, Tsim Sha Tsui, 3427 2018, book here
Flat Iron Deluxe brings its signature burgers and steak to Southside
The newest member of the meaty Flat Iron portfolio, all-day diner Flat Iron Deluxe has recently opened at boutique hotel Southside by Ovolo. This deluxe version delivers Flat Iron’s comfort-food-driven favourites, including the towering two-patty Double Happiness burger (HKD198) and Australian Black Angus flat iron steak (HKD158/HKD208). The menu by restaurateur Johnny Glover and chef Aarik Persaud has been expanded to feature a bevy of enticing new dishes the likes of buffalo chicken parmo (HKD208) and fish and chips (HKD158/HKD208).
Flat Iron Deluxe, 4/F, Southside by Ovolo, 64 Wong Chuk Hang Road, Wong Chuk Hang, 6707 4020, book here
Casa Sophia Loren delivers sophisticated Italian seafood at Sophia Loren House in Wan Chai
Casa Sophia Loren is the first of four concepts to launch at Sophia Loren Hong Kong, a multi-storey space located at Wan Chai’s historic Woo Cheong Pawn Shop building that’s dedicated to the Italian actress. A stylish Italian restaurant on the first floor, Casa Sophia Loren showcases a Neapolitan seafood-focused menu that pays tribute to Ms Loren, a native of Naples. Highlights by chef Valentino Ugolini, who previously headed up CIAK – In the Kitchen at LANDMARK, include scampi tartare with foie gras (HKD298), spaghetti with clams and roasted cherry tomatoes (HKD298), and Milanese-style amberjack with roasted artichokes (HKD328).
Casa Sophia Loren, 1/F, Sophia Loren House, 60–66 Johnston Road, Wan Chai, 3594 6199, book here
Korean fried chicken brand BHC opens second Hong Kong location in Causeway Bay
Joining its sibling in Mong Kok, BHC – one of South Korea’s most popular fried chicken brands – has opened another branch in Causeway Bay, showcasing its authentic flavours and vibes from the Land of the Morning Calm. BHC is treating Hong Kongers to signature dishes like its best-selling bburinkle (from HKD198), KFC dusted liberally with a garlicky, oniony, cheesy seasoning powder, and mozzarella-filled cheese balls (HKD68/5pcs) with their Insta-famous cheese pull. The Red King (from HKD198) is a new offering exclusive to Hong Kong featuring fried chicken coated in a spicy sauce with chilli and garlic.
BHC Chicken, 1/F, Plaza 2000, 8 Canal Road East, Causeway Bay
Peranakan cuisine comes to Mong Kok with the launch of Tiffin Kopi House
A sorely inadequately represented cuisine in Hong Kong, legit Peranakan, or Nyonya, dishes are the USP at this cute new kopitiam in Mong Kok, which successfully blends Chinese and Malay flavours. On Tiffin Kopi House’s menu, wallet-friendly crowd-pleasers like the banana-leaf nasi lemak (HKD42), beef brisket curry (HKD82), and rojak (HKD65) are already packing in the punters, including Malaysians yearning for a taste of home.
Tiffin Kopi House, G/F–2/F, Wingco Mansion, 36–42 Soy Street, Mong Kok, 6121 9960
Mongolian lamb headlines at Michelin-starred Beijing import Xin Jing Xi Peking Hotpot
Peking Hotpot has been transported to Hong Kong from the hotpot mecca of Beijing, where it’s crowned with a Michelin star. The 6,000-square-foot eatery’s hotpot is traditionally served in beautiful individual copper pots, with the 180-day grass-fed lamb from Inner Mongolia playing a starring role here. Peking Hotpot’s condiment selection differs from the norm in Hong Kong; we’re partial to the punchy Mongolian wild onion and peppercorn sauce. If you dine here at night, you’ll be treated to Peking opera performances!
Xin Jing Xi Peking Hotpot, 1/F, Peter Building, 13–17 Stanley Street, Central, 3611 1366, book here
Samsam in Tsim Sha Tsui specialises in Korean gamjatang soup
The classic, hearty Korean pork-bone and potato soup known as gamjatang (HKD100), rare in Hong Hong Kong, is the main draw at Samsam, delivered in original clear and spicy versions. You can top up with more pork bones, potatoes, and noodles, per your preference. Korean BBQ – in particular, pork – is another recommendation here, as are the deep-fried dumplings (HKD80), or mandu.
Samsam, G/F, 55 Kimberley Road, Tsim Sha Tsui, 9737 1656
Samaira Kavatkar opens her modern Indian restaurant Nine One
Samaira Kavatkar, aka The Bombay East Indian Girl, is well known around Hong Kong as a sensational self-taught private chef with a slew of successful pop-up events to her name. Samaira has recently unveiled her highly anticipated independent restaurant Nine One, where she pays tribute to the East Indian community of coastal Mumbai through the creation of refined dishes that go beyond the more well-known Indian staples of butter chicken and naan. A few of the plates we can’t wait to dig into include Precious than Gucci (HKD238), bottle-masala-spiced morels with khichdi or dosa, and the East Indian lamb potato chop (HKD208) with green pea chutney and kachumber.
Nine One, Shop 80–85, G/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 3741 2990, book here
Savour the classic flavours of Southeast Asia at Taikoo Shing’s S.E.A. Eatery
For those of us who can’t decide which Southeast Asian cuisine we’re most craving, S.E.A. Eatery in Taikoo Shing fits the bill. The trendy restaurant’s menu, curated by young chef duo Malaysian-Chinese Eddie Lau and Vietnamese-Chinese Cinderella Yeung, offers authentic street-food-inspired dishes from Thailand, Vietnam, Malaysia, Singapore, Cambodia, and Indonesia. The melting pot of Southeast Asian aromas and ingredients are showcased in a vast range of plates, from Thai-style braised pork leg (HKD138), to assam curry grouper fish head (HKD138/HKD218) from Malaysia, to Cambodian chicken amok (HKD98).
S.E.A. Eatery, Shop G1014–G1015, G/F, Yiu Shing Mansion, 14 Taikoo Shing Road, Taikoo Shing, 2529 3833, book here
THE SOUTHSIDE mall in Wong Chuk Hang debuts nana’s green tea
More tempting drinking and dining options await in Hong Kong Island’s Southern District, this time at new shopping mall THE SOUTHSIDE. Cafe Deco Group and its sister company Food Square have unveiled four F&B concepts, taking over the second floor of Wong Chuk Hang’s new shopping mall, with the star being nana’s green tea. Expanding from its AIRSIDE flagship, Japanese teahouse nana’s brings its green tea goodness in the form of drinks, desserts, and even savoury items infused with matcha.
nana’s green tea, Shop 206–207, 2/F, THE SOUTHSIDE, 11 Heung Yip Road, Wong Chuk Hang, 2117 0639, WhatsApp 9325 1385
Prince and the Peacock, dedicated to preserving the legacy of India’s historic palace kitchens, opens at The Magistracy, Tai Kwun
We gave our readers the heads-up about the Prince and the Peacock earlier this year, and we’re excited to announce that Black Sheep’s grand Indian restaurant at Tai Kwun has now opened its regal doors. The debut of the Prince and the Peacock marks the second phase of the F&B group’s ambitious plans for The Magistracy, with the historic building’s stunning transformation taking home our Foodie Forks 2024 Best Restaurant Design award. Chef Palash Mitra of Michelin-starred New Punjab Club and his experienced culinary team craft recipes from India’s finest palace kitchens, including phaldari chaat (HKD108) with summer fruits, machli ka salon (HKD238), or sea bass with dried mango, and nalli gosht biryani (HKD238) with lamb shank and rib.
Prince and the Peacock, 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, 2154 6104, book here
