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: April 2025
Yardbird co-founders Matt Abergel and Lindsay Jang open izakaya ALWAYS JOY in Sheung Wan
This passion project by Matt Abergel and Lindsay Jang, the co-founders of beloved Sheung Wan izakaya Yardbird and the now-closed RONIN, have another surefire hit on their hands with the recent debut of their latest Sheung Wan izakaya, ALWAYS JOY. Although the new food and drink menus are under wraps at the moment, the co-founders have stated that ALWAYS JOY’s concept is inspired by RONIN, so we’re looking forward to premium seasonal Japanese ingredients paired with plenty of sake, shochu, and Japanese whisky.
ALWAYS JOY, Shop 1, G/F, Nam Wo Hong Building, 148 Wing Lok Street, Sheung Wan, 2110 0148, book here
ROUCOU is Hong Kong’s first cheese omakase restaurant
A shining star of this month’s restaurant openings has got to be cosy eight-seater ROUCOU, founded by fromagier extraordinaire Jeremy Evrard, a celebrated figure of both Hong Kong and Japan’s culinary scenes. This French-Japanese concept places cheese on a pedestal, offering a menu showcasing the versatility of cheese in dishes like the melted cheese and artichoke open sandwich (HKD108) and Comté Basque cheesecake (HKD98). The cheeseboard experience here, both Old School (HKD308) and New Wave (HKD278) – is particularly special, with the wooden surfaces repurposed from fallen trees in Hong Kong’s typhoons.
ROUCOU, G/F, 28 Aberdeen Street, Central, 9603 6591, book here
PINTXOS by BÀRBAR on Ship Street lands a few doors down from its Spanish sibling
PINTXOS, an extension of its neighbour BÀRBAR, has quite big shoes to fill, taking over the former 22 Ships tapas bar space on Wan Chai’s Ship Street, but we’re confident this Epicurean Group newcomer has success written all over it. The fourth Spanish concept for the restaurant group (after Aire, BÀRBAR, and Pica Pica), PINTXOS is Hong Kong’s very first eatery specialising in pintxos, a cherished Basque tradition where small bites are served on bread to diners who pick and choose what they fancy from the bar. This exciting new eatery is led by talented 25-year-old Spanish chef Xavier Pla under the guidance of chef Edgard Sanuy Barahona, who oversees all of Epicurean’s Spanish restaurants.
PINTXOS, G/F, 22 Ship Street, Wan Chai, 2529 3128
Shanghainese and Cantonese cuisines shine at Shanghai Plus
Veteran chef Edmond Ip leads the charge at contemporary Chinese restaurant Shanghai Plus, creatively blending the best of Cantonese and Shanghainese cuisines. With nearly 80 dishes presented on the soft-opening menu, the diverse selection ranges from dim sum items and handmade noodles to classic Shanghainese dishes with a Cantonese twist. Must-orders for us are the fried pork ribs (HKD268), marinated in a combination of Italian balsamic vinegar and Okinawan black sugar and topped with aged tangerine peel, and stewed Cantonese meatball (HKD128), a riff on Shanghai’s famed lion’s head meatball, here featuring dried squid, water chestnut, bamboo shoot, and shiitake mushroom.
Shanghai Plus, Shop 201, 2/F, Shui On Centre, 6–8 Harbour Road, Wan Chai, 2886 2818, book here
Latin American steakhouse Picanhas’ takes over Soho’s Flat Iron Burger space
Our disappointment related to the sudden closure of Flat Iron Burger has been replaced with excitement now that we know Picanhas’ has taken its place. Chef Billy Otis mans the wood–fired Josper grill where the three tiers of picanha, a popular South American steak cut also known as the rump cap and top sirloin, are grilled to perfection; there’s the 200 days grain-fed Black Angus (HKD228), dry-aged Black Angus (HKD268), and Wagyu M9+ (HKD348) for your beefy consideration. The casual Latin American dining experience is completed by sides of duck-fat chips with Malbec aioli (HKD38) and provoleta mac ‘n’ cheese (HKD98) and an epic dulce de leche sundae (HKD88) for dessert.
Picanhas’, Shop A, G/F, 27–29 Elgin Street, Soho, Central, 6580 7139, book here
Servo provides a slice of Australian café culture in Central
The newest baby for chef Shane Osborn’s The Arcane Collective, Servo offers fuss-free, laid-back wining and dining in Central with a distinct Australian flair. Open bright and early from 7:30AM on weekdays and 9:30AM on Saturdays, the eatery’s approachable all-day menus have been developed by chef Michael Smith, formerly of Moxie. For brekkie, there are iconic Aussie café staples like smashed avocado on toasted sourdough (HKD68) and homemade granola with Greek yoghurt and berry compote (HKD68), whilst heartier, comforting dishes of homemade chook pie for two (HKD258) and Mayura Wagyu brisket bap (HKD138) take centre stage when dinnertime rolls around.
Servo, G/F, Kowloon Dairy Building, 17–19 On Lan Street, Central
SAKABA MASAKA’s affordable sushi and sake are tops in Central
A hip newcomer nestled on Shin Hing Street on the Central–Sheung Wan border, SAKABA MASAKA is where sushi and kushi meet sake. Despite being open for less than a month, we’re already hearing great things about the high-quality, reasonably priced food coupled with a vibe that’s warm and welcoming. We can’t wait to try the signature nokke sushi (HKD128), topped with tuna slices, salmon roe, sea urchin, and grated yam, for an explosion of umami.
SAKABA MASAKA, G/F, 2 Shin Hing Street, Central, 5560 3928
Try Hokkaido sea urchin shabu-shabu & sukiyaki at Tanukikoji in Causeway Bay
New shabu-shabu and sukiyaki specialist Tanukikoji showcases premium ingredients from Hokkaido at reasonable prices, particularly a must-try Hokkaido sea urchin soup base (+HKD58) that’s limited to 80 servings each day as part of the eatery’s solo shabu-shabu and sukiyaki sets (from HKD178). The protein dipper in these sets is a choice between Tokachi black Wagyu and Hokkaido rice-fed pork, both of which are rich in flavour and tender in texture.
Tanukikoji, Shop 4, G/F, Haven Court, 128–138 Leighton Road, Causeway Bay, 8402 3972, book here
Maison Tori is a trendy izakaya with a tasting menu priced at less than HKD500 a head
Another cool new Japanese kid on the Central block is izakaya Maison Tori, whose alleyway location makes it feel even more Tokyo-authentic. With diners in Hong Kong crying out for more wallet-friendly Japanese dining options, this eatery’s 10-course tasting menu hits the sweet spot with a price tag of just HKD488 per person. The snow crab leg tempura, Kurobuta pork grape roll, and foie gras toast are standouts.
Maison Tori, G/F, 10 Tit Hong Lane, Central, 5933 4264
New restaurants in Hong Kong: March 2025
Bánh Mì Nếm opens a second shop, this time in Central
Viral Vietnamese sandwich specialist Bánh Mì Nếm has expanded its presence from Wan Chai with brand-new digs on Central’s Chiu Lung Street. Open for breakfast on weekdays from 8:30AM from Mar. 3, the breakfast combo (HKD50) comes with a half-portion banh mi and a drink. The brekkie sarnie options include crispy fried egg and cold cut banh mi and avocado and scrambled egg banh mi. Mini banh mi are also available as part of a daily afternoon tea set (HKD60). We expect even longer daily queues here than at the Wan Chai original, with the Central location selling out within an incredible 55 minutes of opening on its first day of business.
Bánh Mì Nếm, G/F, 3 Chiu Lung Street, Central, 9899 1247
YA:JANG is Hong Kong’s latest KBBQ hotspot
With its whiff of 1990s charm, this retro Korean barbecue restaurant is already packing in the punters in Sheung Wan. In addition to the grilled Korean eats on show, YA:JANG is proving its popularity with the young and feminine contingent owing to its staff of trendy Korean pretty boys. The signature dinner set (HKD688) is what you should get stuck into here, a Seoul-perfect medley of pork belly, pork neck, pork belly with pollock roe in “secret” cream sauce, steamed egg, and loads of banchan.
YA:JANG, G/F, 52 Bonham Strand, Sheung Wan
O’Thai brings genuine Thai flavours to Hung Hom’s harbourfront
Silver Spoon Restaurants’ latest venture is O’Thai, an al-fresco Thai eatery nestled along Hung Hom’s waterfront that shares a space with sister restaurant The Bayside. O’Thai’s Thai cuisine has not been whitewashed, and the restaurant’s authentically sweet, sour, spicy, and salty flavours come courtesy of chef Wijannarongk “Amoo” Kunchit, a Chiang Mai native with over three decades of culinary experience. O’Thai’s backbone is the cherished street-food flavours found in the Land of Smiles, showcased in dishes such as Wagyu beef boat noodle soup (HKD158), crabmeat in egg cream curry with toasted baguette (HKD268), grilled Ibérico pork neck (HKD148), and many notable vegetarian options.
O’Thai, Shop G1, G/F, One Harbourfront, 18 Tak Fung Street, Whampoa Garden, Hung Hom, 2123 2177, book here
Boon Tong Kee’s Hainanese chicken rice makes the move from Singapore to Hong Kong
Fans of Hainanese chicken rice, Singapore’s fragrant and comforting national dish, can delight in the opening of Boon Tong Kee in Causeway Bay. The brand first opened in the Lion City in 1979 and now has seven outlets across the island country serving up its signature boiled chicken, roasted duck, deep-fried prawn toast, crispy bean curd, and more classic Cantonese dishes.
Boon Tong Kee, Shop 4, G/F, V POINT, 18 Tang Lung Street, Causeway Bay
Ex-Leela chef Balram Yadav launches his own modern Indian restaurant, Spice Bazaar, in Tsim Sha Tsui
After working the pass at renowned Indian eateries New Punjab Club and Leela in Hong Kong – and once serving as the chef for the Dubai royal family – Balram Yadav has taken the leap with the debut of his own Indian restaurant in the heart of Tsim Sha Tsui, with his daughter, Roshni, co-running the front of house. Inviting and modern Spice Bazaar honours authenticity through a wide range of diverse dishes, from smoky tandoori recipes, to street-food delicacies, to bona fide curries. Dishes from Hyderabad, co-founder Imran Khaleel’s home town, get a special look-in, including Hyderabadi lamb-shank biryani (HKD218) and Hyderabadi chicken 65 (HKD108), the fiery South Indian favourite aromatic with curry leaf.
Spice Bazaar, 4/F, 10 PRAT, 10 Prat Avenue, Tsim Sha Tsui, 3422 8588, book here
Italian chef brothers Roberto and Riccardo Trento open TABIÀ, a tribute to the Dolomites, on Caine Road
Young and talented chefs Roberto and Riccardo Trento, both under 30 years old, come from fine culinary stock; their father, Florian, has been the group executive chef for The Peninsula Hotels for the past two decades. The brothers have joined forces to open an Italian restaurant, TABIÀ, on Caine Road on the Central/Mid-Levels border. The eatery veers from the southern Italian norm in Hong Kong, focusing instead on the cuisine of the Dolomites region in northeastern Italy where the brothers’ grandmother was born. The à-la-carte menu features dishes that are rustic, hearty, and priced reasonably, highlighted by the likes of seared polenta (HKD158) topped with porcini cream sauce and prosciutto, braised Australian beef cheek (HKD278), and a stuffed pasta variety known as casunziei (HKD198) filled with wild boar ragù and mushroom.
TABIÀ, G/F, 55 Caine Road, Central, 5596 9596, book here
So “Meen” ushers in its Jiansgu cuisine at Harbour City
So “Meen”’s USP is quite limited in Hong Kong: Jiangsu cuisine. Housed in a comfortable and cosy space, the restaurant’s menu offers an interesting selection of affordably priced noodle sets and authentic Jiangsu dishes. We’re partial to the Suzhou noodle set (HKD98); also known as Su-style noodles, this traditional Chinese dish features a red (soy sauce and pork bone) or white (chicken) slow-cooked soup base alongside chewy noodles and toppings like braised pork and simmered black fish slices. The plump osmanthus xiao long bao (HKD38/4pcs) is also highly recommended here, with the sweet osmanthus sauce a great contrast to the savoury pork filling.
So “Meen”, Shop 3203–4 & 3204A, 3/F, Gateway Arcade, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 2682 9990
JIKKA’s roasted chicken is now perfuming the streets of Causeway Bay
Many roasted chicken lovers inform us that JIKKA sells the best roasted chicken in town. The chook expert has recently opened a colourful space in Causeway Bay, joining its siblings in Happy Valley, Quarry Bay, and Kwun Tong. JIKKA’s chicken is the epitome of tender, juicy succulence, seasoned just right. The whole roasted chicken with two sides (HKD248) is a fan favourite, especially with groups. For a change from classic flavours, we like the apple-lemon chicken (HKD308) and cilantro-lime chicken (HKD308) too. If you’re not counting calories, add on a side of the questionably named Lucifer’s Stick (HKD88), deep-fried chicken skin wrapped in luncheon meat that’s served with a house-made chilli sauce.
JIKKA, Shop 8, Empire Court, 2–4 Hysan Avenue, Causeway Bay, 9109 3196
Osaka ramen shop Hanamaruken opens a branch in Hong Kong
New ramen shops seem to debut on the daily in Hong Kong, but Osaka import Hanamaruken stands out from the pack with its rich and flavourful tonkotsu broth that’s not overly salty, unlike many ramen offerings that leave us feeling parched. The signature slow-cooked pork-rib ramen (HKD136) is the star of Hanamaruken’s menu, topped up with a generous slice of melt-in-the-mouth braised pork rib and a jammy soft-boiled egg. If you’re jonesing for more after slurping up your last nood, the ultra-crispy Japanese karaage fried chicken (HKD52), coated in chicken powder and cooked to order, is the way to go.
Hanamaruken, G/F, 39–43 Hollywood Road, Central, 5743 6331
Niwa unveils its mindful Japanese omakase concept on Caine Road
Omakase aficionados are encouraged to make a booking at Niwa, a tranquil, minimalist 18-seater restaurant specialising in the art of omakase. The seasonal and ingredient-driven lunch (from HKD580 pp) and dinner (from HKD1,580 pp) omakase menus present up to 22 courses of meticulous Japanese culinary craftsmanship. A standout feature of Niwa comes with its use of binchotan charcoal, rare in Hong Kong. Another rarity, especially for a Japanese restaurant of this calibre, is Niwa’s dedicated vegetarian menu.
Niwa, G/F & Cockloft, Ichang House, 61 Caine Road, Central, 2104 5333, book here
Chiu Tang offshoot Chiu Bistro delivers accessible Chiu Chow cuisine at Cityplaza
Classic Chiu Chow flavours are modernised and reinterpreted at Chiu Bistro, where braised specialities can be yours at wallet-friendly price tags. The eatery’s individual Chiu Chow hotpot set (HKD288) is a must-order this winter season, coming with a choice of three soup bases: beef offal in clear broth, pig stomach with preserved vegetable and pepper soup, and coriander with century egg soup. When dining at Chiu Bistro for lunch, we suggest opting for the noodles lunch set (from HKD78), which includes a choice of four types of noodles and 10 toppings.
Chiu Bistro, Shop 265, 2/F, Cityplaza, 18 Taikoo Shing Road, Quarry Bay, 5599 8138
Yaowarat’s Thai cuisine spices up Hollywood Road
The second new Thai restaurant to grace this month’s list (see O’Thai above), Yaowarat is named after the road with the same handle in Bangkok’s Chinatown area, where street food is all the rage. This buzzy eatery, backed by a rock-and-roll playlist, shows off authentic signature dishes coupled with bold Thai-inspired cocktails. We look forward to chowing down on the whole shrimp cake (HKD128), Hat Yai fried chicken (HKD148), massaman pork-cheek curry (HKD148), and more flavour-crammed plates.
Yaowarat, Shop C, G/F, CentreStage, 108 Hollywood Road, Central, 7010 9445
Honbo debuts a permanent outlet in Central
Our burger-loving dreams have come true with the opening of a brick-and-mortar location of Honbo on Central’s Lyndhurst Terrace. We’re long-time fans of the home-grown burger chain’s umami smash burgers, in particular the ultimate Honbo 2.0 (HKD168), which comes with four crispy-edged patties, three slices of cheese, pickles, onion, and house sauce.
Honbo, Shop 2, G/F, 8 Lyndhurst Terrace, Central, 6681 8029
Roganic reopens in Causeway Bay at Lee Garden One with an approachable sharing menu format
Michelin-starred Roganic has returned to Causeway Bay, upgrading its design and incorporating traceable locally sourced wood into the warm, relaxed Lee Garden One space. 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, priced from HKD520 per person for lunch and from HKD1,200 per person for dinner, 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.
Roganic, Shop 402–403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2817 8383, book here
New restaurants in Hong Kong: February 2025
Black Sheep welcomes Peak Pizza, Messina, and Butter to The Peak
After a successful pop-up in Soho and many memories made in the neighbourhood with Black Sheep Restaurants’ sweet treats, the restaurant group is dominating The Peak this winter with the opening of Peak Pizza’s permanent location alongside the second locations of Messina and Butter. With the trio sandwiched on the ground floor of the Peak Galleria, Butter brings its popular baked goods the likes of red velvet cake (HKD45/slice) and chocolate chunk cookies (HKD30/pc) to the table, whilst Messina wows with its signature 40 gelato flavours (from HKD45 per scoop). At Peak Pizza’s new home, dig into bona fide New York-style pizza slices (from HKD28); newly introduced pie flavours include pesto, Hawaiian, caprese, white, and a weekly special.
Butter, Shop G08, G/F, Peak Galleria, 118 Peak Road, The Peak
Messina, Shop G08, G/F, Peak Galleria, 118 Peak Road, The Peak
Peak Pizza, Shop G08, G/F, Peak Galleria, 118 Peak Road, The Peak
OMAROO Grill offers top-quality Australian steaks and sky-high views in Central
Two decades after launching its first steakhouse in Central, Wooloomooloo Group have gone full circle with the opening of OMAROO Grill at the top of H Queen’s. The sleek Australian steakhouse is highlighted by exceptional wet-aged Australian steak cuts, starring the showstopping short bone-in rib-eye (HKD1,528) and Wagyu tomahawk (HKD2,420) for sharing. On the seafood side, we’re tempted by the chilli slipper lobster (HKD268) starter and pan-seared king salmon (HKD375) main course.
OMAROO Grill, 26/F, H Queen’s, 80 Queen’s Road Central, Central, 2656 6678, WhatsApp 6160 1950, book here
Dinner service is available at the newest Bakehouse branch in Sha Tin
For the first time for the beloved bakery chain, dinner can be ordered at Bakehouse’s latest branch at New Town Plaza in Sha Tin. This means that as the sun sets, you can savour elevated comfort-food plates like truffle beef tartare (HKD128), burrata and hot honey (HKD128), roasted spring chicken (HKD248), and lobster mac and cheese (HKD298). To wet your whistle, the Sha Tin outlet has also introduced a selection of cocktails, wine, and beer.
Bakehouse, Shop 247, 2/F, Phase I, New Town Plaza, 18–19 Centre Street, Sha Tin
Funky eatery GOLDEN GIP has found a permanent home in Central
Founded by chef Shun Sato of Foodie fave CENSU Japanese restaurant, modern Asian eatery GOLDEN GIP in Central, which began its life as a pop-up in Siu Sai Wan, has a cheeky Korean focus. The creative menu crafted on the daily by chef Nigel Kim features bold dishes that include hamachi (HKD168) with house-roasted sesame sauce and chilli oil, kimchi cheung fun (HKD168), and “Ha Ha” prawn toast (HKD148) with yuzu aioli, bulldog sauce, and bonito flakes – all at prices that won’t break the bank – making for a laid-back and lively dining experience.
GOLDEN GIP, 1/F, Hong Kong House, 17–19 Wellington Street, Central, WhatsApp 5471 7848, book here
Sofi PASTA Co. shares hearty pasta dishes in Sheung Wan
Opening opposite the vibey and viral PECORINO Italian restaurant in Sheung Wan, Sofi PASTA Co. joins the lunchtime and dinner crowds for another splash of casual Italian dining. Twirl your fork into the classic carbonara casareccia (HKD138) or spicy cream prawn bucatini (HKD128), two favourites of regulars. Pair up these pasta bites with the orange hamachi carpaccio (HKD128) or weekend-only French toast (HKD118).
Sofi PASTA Co., Shop A, G/F, 6 Bonham Strand, Sheung Wan, WhatsApp 6975 6763
Hikiniku to Come opens its second Hong Kong outpost in Tsim Sha Tsui
Hikiniku to Come still garners great hype for its plump charcoal-grilled Japanese beef patties, enough for the brand to expand across the harbour into Tsim Sha Tsui’s Harbour City mall. The new location is more cosy and intimate than the first at Central’s ifc mall, inviting guests to dine around a circular table with seats positioned in front of the chefs. The most popular item to order here is the A4 Kyushu Wagyu set (HKD158), which comes with three grilled-to-order hamburger steaks served one at a time, unlimited Akita Komachi rice, miso soup, and a raw egg. The massive condiment selection takes the beef to another level, ranging from homemade ponzu vinegar and Japanese pepper sauce to Mou’s Xinjiang spice mix and salted lemon with green chilli.
Hikinuku to Come, Shop 3203–4 & 3204A, 3/F, Gateway Arcade, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 2682 9868
Samsic introduces Korean blood sausage soup and more traditional dishes
One of the latest Korean restaurants to land in Hong Kong, already well known for its long lines every lunchtime, is Samsic. The restaurant specialises in sundae gukbap, a blood sausage soup made with pork-bone broth, pork intestines, and rice. Adventurous recommendations include the assorted gukbap (HKD108), spicy gukbap (HKD108), and pork-bone hangover soup (HKD108). The spicy stir-fried octopus hotpot rice (HKD108) is another top choice owing to its rarity.
Samsic, G/F, LL Tower, 2–4 Shelley Street, Soho, Central
PATH presents a vibrant modern Chinese menu in a fine-casual space
Home-grown culinary wonder Tony Mok has opened his first restaurant in Hong Kong, PATH, the city where the talented young chef first cut his teeth at acclaimed restaurants Amber and MONO. Chef Tony touches on many corners of the world for his culinary inspiration and tells a story of Chinese cuisine made international. The constantly evolving tasting menu (HKD1,380 pp) at the eight-seater space features elevated East-meets-West dishes that are bright in flavour and colour. Pay particular attention to the salted egg shrimp choux, steamed egg white with clams and uni, and braised beef short rib with douchi sauce, each dish sharing a cross-cultural story.
PATH, Shop A, 1/F, 68 Kimberley Road, Tsim Sha Tsui, 5275 8881, book here
Daai Zaak showcases ancient regional Chinese recipes on all-day tasting menus
Housed with the boutique Mira Moon hotel in Causeway Bay, Daai Zaak is led by master chef Wu Chun Pu in conjunction with culinary director Saito Chau and explores long-standing regional Chinese cooking traditions made modern. Order the all-day YAO tasting menu (HKD880 pp) and be sure not to miss out on the glorious signature smoked Ping Yuen chicken in sweet soy sauce. Dai Zaak is also notable for offering gluten-free and vegetarian set menus (HKD368 pp).
Daai Zaak, 3/F, Mira Moon Hong Kong, 388 Jaffe Road, Causeway Bay, WhatsApp 5695 8863, book here
Veggie Kingdom expands to Causeway Bay with its vegetarian Chinese cuisine
Veggie Kingdom has made the welcome move from its OG Tsim Sha Tsui location to a second branch in Causeway Bay. The restaurant has long been cherished by plant-based diners in Hong Kong for its delicious vegetarian Chinese dishes made with all-natural ingredients. Chef-founder Danny Yip’s dim sum is particularly coveted; amongst the eatery’s greatest hits are the yum cha dishes of mushroom siu mai (HKD42) and veggie shrimp and bamboo-shoot tip dumpling (HKD42). Beyond dim sum, the signature veggie BBQ pork (HKD138) and veggie fish fillet in spicy Sichuan soup (HKD258) are popular standouts.
Veggie Kingdom, 4/F, Kyoto Plaza, 491–499 Lockhart Road, Causeway Bay, 2366 9223/2366 9138
Premium sushiya Sushi Takeshi has found a home at The Mira
Like all high-end sushi restaurants in Hong Kong, Sushi Takeshi, located at The Mira hotel, utilises jet-fresh seafood in its multi-course lunch (HKD980 pp) and dinner (HKD2,380 pp) omakase menus. Chef Kin oversees the sushi creation, having cut his chops at both Michelin-starred Sushi Wadatsumi in Hong Kong and Tokyo’s Ginza Iwa. Kin-san sets himself apart from other sushi chefs around town through his signature use of Yamagata rice and shari.
Sushi Takeshi, G/F, The Mira Hong Kong, Mira Place, 118–130 Nathan Road, Tsim Sha Tsui, 9391 9392, book here
New restaurants in Hong Kong: January 2025
Japanese eel specialist Unagi Yondaime Kikukawa launches in Hong Kong
With an origin dating back to 1930s Nagoya, Unagi Yondaime Kikukawa is run by a family-owned eel wholesaler, now counting outlets throughout Asia – including this latest Hong Kong outpost located at Causeway Bay’s Lee Garden One mall. The signature dish is the kabayaki ippon jyu set (HKD385), plump whole eel grilled over binchotan charcoal with the brand’s sweet-meets-savoury sauce, paired simply with rice and miso soup.
Unagi Yondaime Kikukawa, Shop 401A, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 3590 8997, book here
Hanoi 21 takes diners on a journey from Tung Chung to Vietnam
Hanoi 21 delivers an authentic Vietnamese dining experience in Tung Chung. The menu balances the aromatic, sweet, sour, and spicy flavours associated with Vietnam, showcasing classic staple dishes like assorted beef pho (HKD138), banh mi (from HKD118), fried spring rolls (HKD88), and savoury crepes (from HKD68). The good-value set lunches are priced from HKD98 and come with a daily soup or salad, main course, soft drink, and dessert of the day.
Hanoi 21, Shop G12–15, G/F, T Bay, 9 Yi Tung Road, Tung Chung, Lantau Island, 2777 8980, book here
Hong Kongers can now get a taste of TruffleBAKERY’s viral Japanese white truffle salt bread and more truffle-infused treats
Truffle fever is taking over Hong Kong with the debut of Japan’s TruffleBAKERY, a hot-to-trot bakery whose fragrant hero product – white truffle salt bread (HKD23) – has made customers go wild. As well as other truffled goodies such as the black truffle truffle egg sandwich (HKD39) and HK-exclusive chocolate truffle salt bread (HKD27) bursting with dark chocolate cream, we adore the bakery’s equally irresistible non-truffle items, both sweet and savoury, including the cardamom bun (HK23), spinach and cheese bread (HKD22), and krapufen cinnamon bread (HKD23).
TruffleBAKERY, G/F, The Hedon, 11 Matheson Street, Causeway Bay, 6922 3058
Yung Kee contemporary offshoot Yung’s Bistro opens a second location at Taikoo Place
The younger, hipper sibling of iconic roast goose restaurant Yung Kee, Yung’s Bistro has found a verdant new home at Quarry Bay’s Taikoo Piazza. The brand’s sustainable dining vision is cemented in both the eatery‘s eco-conscious design elements and menu, which is highlighted by “12 exclusive delights.” The theatrical roasted whole goose leg with charcoal stove (HKD360) is a must-order for old time’s sake, whilst the newly unveiled steamed rice with cured meat, sakura shrimp, and spring onion (HKD220) is an updated take on traditional Cantonese claypot rice.
Yung’s Bistro, Shop 1–2, G/F, Dorset House, Taikoo Place, 979 King’s Road, Quarry Bay, 2523 3123
CIAK makes a comeback, now sharing a space with Prohibition steakhouse at Ocean Park Marriott
Once crowned Asia’s number 1 pizzeria, this fine-casual Italian concept by multi-Michelin-starred chef Umberto Bombana closed its flagship location at LANDMARK in Central this past summer. This month, CIAK is back in business, moving westwards to the Ocean Park Marriott and joining forces with the hotel’s Prohibition Grill House & Cocktail Bar for an Italian-vs-steak concept led by chef Edmund Li. On CIAK’s homemade pasta and pizza side, highlights include the Wagyu beef bolognese tagliatelle (HKD298) and prosciutto and formaggi pizza (HKD278) topped with Parma ham and a three-cheese mix of gorgonzola, mozzarella, and taleggio.
CIAK Concept, G/F (Portion C), Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen, 3555 1900, book here
Babette, opened by the founders of Croque, brings convivial French bistro dining to Sheung Wan
Self-described as “your new favourite French hideaway,” Babette in Sheung Wan comes to us from the founders of nearby croque-monsieur specialist Croque, Remi Brunet and Clement Jacques. Although we’ve yet to clock the menu, the restaurant’s Instagram page suggests a focus on elevated yet accessible French flavours coupled with a social vibe.
Babette, Shop G03, G/F, Nan Fung Tower, 173 Des Voeux Road Central, Central, 9369 5861, book here
Shun showcases fine-dining teppanyaki and tempura at the Four Seasons
A combined effort of well-versed chefs Nobuyasu Kamiko and Masashi Hongo, Teppanyaki Tempura Shun at the Four Seasons hotel offers refined tasting menus spotlighting these two Japanese specialities. For lunch, there’s the teppanyaki or tempura tasting menu (HKD1,380 pp) to relish, whilst dinnertime pulls out the big guns with the teppanyaki and tempura omakase menu (HKD2,680 pp). Each menu features the best of the best seasonal Japanese produce.
Teppanyaki Tempura Shun, 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 2307 6281, book here
Seoul import Myth Jokbal’s braised pig trotter is Hong Kong’s new Korean food obsession
Hong Kong’s Korean cuisine craze shows no signs of abating and is, in fact, heating up with the debut of Korean restaurants that stray far from the KBBQ norm. Up next for your consideration is Myth Jokbal, an import specialising in the Korean delicacy of jokbal, or pig trotter braised in a spiced soy marinade. Go for the half-and-half pork knuckle (HKD458), choosing two flavours, with sides of stir-fried rice cake (HKD80) and spicy sea snail salad (HKD228) and your Korean foodie adventure will be complete.
Myth Jokbal, Shop C, G/F, Soundwill Plaza ll – Midtown, 1–29 Tang Lung Street, Causeway Bay, 6717 1238
Head to Spanish spot Aire in Causeway Bay for top-notch tapas and Basque-style grilled dishes
Epicurean Group has another Spanish gem to its name with the opening of Aire in Causeway Bay, offering an authentically lively dining experience curated by chef Edgard Sanuy Barahona of Pica Pica and BÀRBAR fame. Aire’s menu is centred around Basque-style grill cuisine, spotlighting premium meat and seafood. Dishes from the parrilla that we can’t wait to savour include the milk-fed lamb shoulder from Castile-La Mancha (HKD680) and Galician dry-aged sirloin (HKD270), alongside quality Spanish cold cuts, tapas, rice dishes, and more. The restaurant’s atmospheric outdoor terrace is a bonus.
Aire, Shop 301B–302, 3/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, 2866 3286, book here
