New Restaurant Openings in Hong Kong

New Restaurant Openings in Hong Kong

Brought to you by:   Foodie  Foodie | 8 months ago

Stay in the loop on the newest buzz-worthy dining destinations around town



Last updated: 29 May 2017


May 2017


Tsuta

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Japan’s first Michelin one-starred ramen eatery has opened in Causeway Bay! Featuring high-quality ramen with zero MSG, Tsuta’s Tokyo flagship is also known for breaking records when queue-times there reached the five-hour mark. Tsuta’s famed dashi (soup stock) – made with whole chickens, fresh clams and dried fish – is simmered for 9 hours before being blended with a custom-created soy base. The signature Shoyu Soba (soy sauce ramen, HK$98) is topped with specially-made soy sauce, truffle sauce and black truffle oil; while the popular Shio Soba (salt ramen, HK$98) is topped with truffle oil and a sauce made with Okinawa sea salt and Mongolian rock salt. Do note: Given its firm focus on fresh ingredients, handmade noodles and freshly-made food, Tsuta Hong Kong will follow Japan’s limited supply rule by serving only 400 bowls per day on a first-come-first-serve basis.


Tsuta Hong Kong

Tel: 3188 2639

No.2 G/F V-Point, 18 Tang Lung Street, Causeway Bay, Hong Kong


Tapas de Portugal

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Enjoy contemporary Portuguese tapas in Macau’s Taipa Village with renowned Portuguese chef António Coelho’s latest offering – Tapas de Portugal. Diners can look forward to a diverse and flavourful menu featuring traditional and contemporary Portuguese favourites, and Chef’s specials which include scrambled eggs with Portuguese bread sausage, codfish “à Braz”, wet lobster rice, roasted suckling pig, and the popular “serradura” Portuguese pudding for dessert. The tapas menu is also complemented by a generous selection of cocktails, and specially-selected Portuguese wines and beers.


Tapas de Portugal

reservation@tapasdeportugal.com or Tel: (+853) 2857 6626

Rua dos Clérigos No. 9, Taipa, Macau


Alvy's

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The latest addition to Kennedy Town’s growing epicurean scene is a convivial gastropub modelled on the cosy, charming and unpretentious vibe of classic New York City neighbourhood bars. With the founders of Hong Kong’s Young Master Brewery amongst the team behind Alvy’s, expect nothing less than a carefully-curated selection of Young Master’s fresh local beers, alongside other rare imported craft beers. Diners can also enjoy all-natural wines and an extensive collection of American only craft whiskeys, with a complementary cocktail list emphasising whiskey-based concoctions. Food-wise, Alvy’s offerings are inspired by New York City signatures and Hong Kong flavours, centred on its own signature style of sourdough-based pizza. Highlights include the “Ma-La-Di-Da” pizza (classic salami with a fiery Sichuan spin), “Latkes” (classic potato pancakes paired with Char Siu) and other creative bites.


Alvy’s

Web or Tel: 2312 2996

G/F, 8 Holland Street, Sai Wan


April 2017


Bánh Mì Kitchen

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For those who have traversed the land of the ascending dragon, a craving for authentic Bánh Mì rarely subsides...until now. From fresh out-of-the-oven bread to pate imported directly from Vietnam, Bánh Mì Kitchen vows to serve the Vietnamese national staple true to its roots and at affordable pricing, with the cheapest option “Vegetarian Delight” setting you back at only HK$44 while their priciest choice, “Homey Meatball Special”, is priced at HK$52. Because a Vietnamese meal is never complete without a cup of freshly-brewed Vietnamese coffee, Bánh Mì Kitchen’s chosen coffee is a special blend of Arabica & Robusta coupled with condensed milk both originating from Vietnam.


Bánh Mì Kitchen

Web or Tel: 2328 9699

Shop 5, Li Yuen East Street, Central


March 2017


Honbo

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How do you stand out amidst a sea of quality burger joints? Honbo, recently opened in Wan Chai, figures the key is to also get abroad the sustainability bandwagon. From gathering their ingredients from farms in the New Territories to having their unique buns baked 15 minutes down the road from their shop location, the Honbo team put a heavy emphasis on their relationships with local farmers, brewers and artisans to ensure their support goes toward where it's needed most. Their simple menu strikes a good balance between classic recipes and creative inventions, where you will find an incredibly photogenic soft-shell crab burger (HK$118) and the scallop on bun (HK$128) for seafood lovers, as well as the Honbo burger (HK$98), cheeseburger (HK$98) and vegan burger (HK$78) that veer on the traditional side.


Honbo

Web or Tel: 25678970

6–7 Sun Street, Wanchai


Thai Brassiere by Blue Elephant

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Having opened 11 outlets worldwide and successfully diversified to even producing a range of ready made sauces, Blue Elephant is a tried and tested brand that’s endorsed by the Thai Royal Family. The now opened Hong Kong outlet belongs to the casual line of the brand, with a menu that features over 60 dishes and desserts.  Signature dishes include King Prawns Tom Yum Goong, Green Curry with Chicken, Phad Thai with King Prawns and Massaman Lamb. Set lunch, afternoon tea and set dinners are available. The restaurant also boasts an extensive wine list offering wines from the new and old world, as well as the unique Thai style cocktails.


Thai Brassiere by Blue Elephant

Tel: 2328 2328

Shop 3303, Level 3, Gateway Arcade, Harbour City, Tsim Sha Tsui


Seiki No Yama Chan

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Boasting 35 years of history and 75 outlets, Yama Chan is one of the biggest restaurant chains from Japan, and the biggest one that specializes in Nagoya cuisine. It’s known  for it’s unique take on traditional recipes, in particular its Phantom Wings which have earned the chain multiple accolades over the years. The chicken wings are coated in a sauce made from 10 different ingredients, and sells over 30 thousand pieces monthly per shop. Other must-try dishes include Braised Giblets (HK$48) - a mix of different meats like pig intestines cooked with red miso, Curry Stew Udon (HK$88) and Nagoya Style Spicy Spaghetti (HK$68).


Sekai No Yama Chan

Tel: 2527 9199

1/F., Circle Tower, 28 Tang Lung Street, Causeway Bay


Mr. S.Y. Punti

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Want a taste of simple, down to earth cha chaan teng food without the often less-than-ideal hygiene conditions and not overly friendly servers? Tucked away at the very end of quiet David Lane in Sai Ying Pun is Mr. S.Y. Punti, serving Hong Kong-style comfort food made using locally sourced ingredients and complemented with great coffee, tea, beer and wine. Expect all the local favourites like swiss wings, french toast and pan-fried rice rolls; and wash it down with coffee roasted by Hong Kong’s oldest coffee roaster, Olympia Graeco-Egyptian Coffee, or local craft beer Young Master offered on tap.


Mr. S.Y. Punti

Web or Tel: 29158885

G/F No 4 David Lane, Sai Ying Pun


Sushi Ono

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Omakase, while often regarded as being the epitome of Japanese cuisine, is also infamous for costing an arm and a leg. Thanks to the opening of Sushi Ono, by the same restaurateur who’s also behind Gyotaku and BOND Restaurant & Bar, we now have a relatively affordable option in Hong Kong. A 13-15 course high-end omakase fare made from freshest, quality seafood and vegetables flown fresh daily from Tokyo will set you back at just HK$900.  Lunch sets are also available at HK$240-370, including main course with vegetable salad, miso soup, egg custard and dessert. The restaurant seats only 24 guests.


Sushi Ono

Facebook Page or Tel: 5989 5249

9/F, 11 Stanley Street, Central


Le Pan


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With the skyrocketing land prices at Kai Tak, we expect the neighbourhood to develop into one of the most premium in Hong Kong. What’s a premium neighbourhood without high end restaurants to boot? Probably seeing the void in the market as we are, Le Pan is a newly opened French restaurant that extends over 10,000 square feet housing a corner bar, a wine cellar, a main dining room and four private dining rooms, all decorated in opulence. The food is contemporary French-centric, with signatures including Kristal caviar with botan shrimps and sea urchin served on a bed of crustacean jelly; a duo of Hokkaido scallop and squid ‘tortellini’; soft boiled egg and cured pork belly in an emulsion of champignon; and supreme of hen served with sauté foie gras, duxelles, girolles and poultry jus. The restaurant currently only serves tasting menus of three, four or five courses at lunch, and five or eight courses at dinner.


Le Pan

Web or Tel: 3188 2355

Goldin Financial Global Centre G/F, 17 Kai Cheung Road, Kowloon Bay


Rech by Alain Ducasse

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Formerly Spoon, the redecorated space at Intercontinental is now home to the first outpost of Paris’ famed seafood restaurant, Rech. The restaurant first opened in 1925 as a grocery store by Adrien Rech. It later developed into a stylish seafood restaurant, with oysters sourced from around France the stars of the show. Wonder chef Alain Ducasse took over the restaurant in 2007. The Hong Kong branch continues the celebration of fish and shellfish in all their glory, with menu highlights including baby squid with sea-scented herbs, blue lobster with courgette, pan-seared line-caught sole with new potatoes, baked John Dory with baby Swiss chard and confit lemon and baked gilt-head bream with tomatoes and pesto.


Rech by Alain Ducasse

Web or Tel: 2313-2323

InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui


February 2017


Carnival

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If you’re in search of ways to relive crazy college antics, Carnival might just be your new haunt. With a 5,188 square-foot space fully equipped with Dart machines, Beer Pong tables, Craps, and Slap Cup tables, it’s also a good place to let your competitive nature run wild. The bar fosters a festive atmosphere, with bright red and white lights that bounce off the antique gold interior coupled with a large “Carnival” sign that lights up ostentatiously. They offer a good selection of unique cocktails like the My Little Pony (Sake, Crème de Framboise, Monin Rose, Half and Half, Yuzu Mix and Cotton Candy), Merry Poppins (Stolichnaya Vodka, Fresh Raspberries, Lime, Crème de Framboise, Tonic Water and Popping Candies) and shots such as Shrek (Cocalero, Red Bull and Popping Candy).


Carnival

Facebook Page or Tel: 3705 3985

Restaurant 1, 6/F, No. 8 Observatory Road, Tsim Sha Tsui


Dynasty Garden

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Looking for Cantonese fine dining at its best? Dynasty Garden might make a viable option. Helmed by two Michelin star chef Tsang Chiu-king who used to head Ming Court at Langham  Place Hotel (now Cordis Hong Kong) and managed to earn and retain two stars for four years straight, Dynasty Garden builds on the same success recipe and boasts creative alterations of classic Cantonese dishes using seasonal and premium ingredients. Signature dishes include Sautéed Australian Wagyu Beef Cubes with Pumpkin and Wild Mushrooms in a Black Truffle Sauce, Chilled Bean Curd Layers with Black Truffle Paste and Gold Leaf, and Flame-Broiled Ibérico Pork Belly with Black Peppercorn and Wild Mushrooms in Red Wine Sauce.


Dynasty Garden

Web or Tel: 31882153

Level 1, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay


Sushi Man

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Ever since its opening in April 2015, Sushi Man has been the go-to omakase destination for many Hong Kongers, for its meticulous commitment to detail and quality and comparatively low prices, despite it’s very secluded location all the way out in Yuen Long. But even that is not a problem anymore, as they have just expanded to a second location in Whampoa. The new branch opens 7 days a week for both lunch and dinner. Diners can expect to pay HK$1000 to HK$2000 per head for dinner and HK$300 to HK$1200 depending on the type of omakase they opt for. Sushi Man also houses 20 varieties of sake hand picked from sake houses in Japan, for those looking for a full-on Japanese experience.


Sushi Man

Facebook Page or Tel: 2794 3995

Shop G22A, G/F, Site 11, Whampoa Garden, 6 Tak Hong Street

  

The Pond

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Will it be a perfect marriage of captivating concepts or will it prove confusing? Recently opened at the Civic Square at Elements shopping mall, The Pond brandishes itself as a perfect blend of the elements of “Sea-to-table”, “Gastro Bar” and “Modern Chinese”. The main dining area is equipped with a seafood counter where diners can pick out the freshest catches and have them cooked to their liking, while the the à la carte menu includes a variety of modern-styled provincial cuisines, including the traditional Barbecued Peking duck, Sichuan translucent beef slices and the Sichuan spicy crispy chicken. Finally, the outdoor bar area serves Chinese cocktails and Peking, Huaiyang style bar snacks.


The Pond

Tel: 2258 2278

Shop R002-003, Rooftop Garden, Civic Square, Elements, 1 Austin Road West, Tsim Sha Tsui, Kowloon



UMI

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Now with 8 restaurants under its wings, Le Comptoir restaurant group’s expansion since 2013 is almost unparalleled. Adding to the list of mostly opulent and expansive restaurants is an Omakase spot that sits only 10 guests. The restaurant is helmed by Yukio Kimijima who’s a fourth generation sushi chef and has over 50 years of experience in the craft. The omakase menu is priced at HK$1588 per person and is curated based on the freshest fish at his fingertips.


UMI

Web or Tel: 2956-3177

Shop 3, G/F, 159-163 Hollywood Road, Sheung Wan

Dinner service only during soft opening.


Moi Moi by Luke Nguyen

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A successful restaurateur since the tender age of 23, Luke Nguyen’s establishment of Red Lantern in Sydney was only the first of his many achievements to follow. The Vietnamese-Australian chef has since built an empire that includes numerous award-winning cookbooks, restaurants, television shows and even a cookery school in Ho Chi Minh City. Finally opening its chic and edgy doors, Moi Moi by Luke Nguyen offers contemporary Vietnamese comfort food, with signature dishes including Aunty 5's rice cakes ($148) – pan-fried rice cakes topped with tiger prawns, caramelised pork neck and pork floss – green-tea-smoked duck breast salad ($138), chargrilled lemongrass Wagyu beef wraps ($148), and avocado tart with shiso and honeycomb ($88). Rotating lunch sets are offered at a reasonable $168 + 10% for two courses (+$38 to include dessert) while a dinner tasting menu is priced at just $428 per person (+$258 for wine pairings; minimum 4 people).


Moi Moi by Luke Nguyen

Web or Tel: 2808 1086

Lobby, Nexxus Building, 41 Connaught Road Central, Central


Café Siam

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Any avid admirers of Thai food in Hong Kong would have likely visited or at least heard of Café Siam. Established in 1999, its long history in itself is a testament to the restaurant’s quality of food. After a reassuring presence in Central for almost 18 years, the Michelin-recognised diner is finally expanding to a second location. The Kennedy Town outlet serves items exclusive to the location like the Peek Gai Tod (Tom Yum) ($68) - deep-fried single bone chicken wing in Tom Yum. Other must-try items include the Gaeng Phed Ped Yang ($108) – a roasted duck in red curry, or the Tom Yum Goong Fried Rice ($152) served with a giant river shrimp.


Café Siam

Web or Tel: 2855 0810

G/F, 38 Forbes Street, Kennedy Town


Pici

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Sometimes, all you need to beat the hump-day blues is a good ol’ bowl of fresh, hand-rolled pasta cooked to al dente in a homey setting. Nothing excessive, nothing gimmicky. This is the selling point of new Wanchai tenant Pici, opened by the team behind Pirata, The Optimist and TokyoLima. The pasta bar promises to deliver simple but satisfying Italian flavours and character through pasta dishes made from scratch and prepared with fresh, quality ingredients. The affordable menu is seasonal and showcases pasta dishes from all around Italy. Think orecchiette with spicy sausage ($110), oven-baked gnocchi gratin ($90) and black truffle and asparagus ravioli ($160), all served in sharing portions. There is also a handful of starters and desserts as well as simple Italian cocktails and wine by the glass or carafe.


Pici

Web or Tel: 2755 5523

16 St Francis Yard, Wanchai


January 2017


Halcyon

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Taking over the hotspot previously occupied by Solas in LKF, Halcyon (pronounced 'hal-see-on') trends more upscale compared to its predecessor. An edgy cafe by day and a cocktail bar/music lounge by night, Halcyon is as serious about its music as it is about its cocktails. Equipped with an iconic Funktion-One sound system, Halcyon vows to leave its music in the hands of international DJs and musicians and adheres to a strict no commercial music and no requests policy. In the cocktail department, creative concoctions such as Smoke & Bones, made with Smokehead Whisky, black pepper, bone marrow and fresh ginger, and the Sweet Tooth, featuring vodka, Baileys, chocolate bitters and egg white, sound equally enticing.


Halcyon

Web or Tel: 3162 3710

G/F, 60 Wyndham Street, Central


Worth the Fuss

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Live around the Happy Valley/Morrison Hill area and looking for a fresh place for your midweek alcohol fix? On top of flaunting a quirky name, WTF also crafts a range of unique cocktails including the Whisky Fix ($105), made with whisky, pineapple juice, passion fruit syrup, lime juice, nutmeg, cinnamon and mixed berries, the WTF Gin & Tonic ($105), made with blue-mallow-blossom-infused gin and tonic, as well as the WTF Punch ($105), prepared using cognac, maraschino cherry, dry Curaçao, lemon juice and fresh strawberries. The bar also houses over 60 options of whisky, 15 types of red and white wines and everything else you'd expect from a well-equipped boozer.


Worth the Fuss

Facebook page or Tel: 2792 0823

G/F, 10 Morrison Hill Road, Wanchai


Bizou

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The sustainable restaurant wave welcomes another member to the family with the opening of Bizou, boasting Michelin-starred chef, master baker, pastry chef and chocolatier Magnus Hansson as the creative mind behind it. With sustainable farm-to-table dining as its central ethos, the Pacific Place–located American brasserie features a seasonal menu of comfort foods that focus on combining the five tongue tastes in every dish. Highlights include pan-roasted sweet prawns with hot-smoked paprika, garlic chilli oil, bitter herbs and salty fromage blanc ($148), chicory greens seasoned with soft-boiled egg, raw honey, Parmesan, Roquefort, lardons, crispy barley, crushed red chilli and lemon vinaigrette ($118) and oven-roasted Norwegian salmon with fresh herbs, lemon brown butter, Brussels sprout leaves and Cerignola olives ($248).


Bizou

Facebook page or Tel: 2871 0775

Shop 132, Level 1, Pacific Place, 88 Queensway, Admiralty


Dodam Chicken

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The Korean fried chicken craze shows no signs of abating anytime soon. The latest addition to the KFC scene is premium Korean brand Dodam Chicken in Causeway Bay’s Lee Theatre. Dodam stands apart from its bird brethren because it bills itself as serving up ‘healthy’ fried chicken. Flavoured with 27 secret herbs, the chicken is first baked in a pizza oven, then roasted in a standard oven and finally fried for the ultimate triple-cooked crunchy exterior. When the chook is baked in the pizza oven, the heat gets up to more than 400°C, removing any extraneous fat. Take your pick from the likes of the Hwaduck original fried chicken ($178) and sweet and spicy chicken ($185), plus many more KFC options. Other creative Korean fusion dishes are also on the menu, including Gorgonzola pizza ($128), spicy seafood udon tang ($175) and tteokbokki carbonara ($148).


Dodam Chicken

Facebook page or Tel: 2333 8365/8375

18/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay


TokyoLima

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From the team behind Pirata and The Optimist comes a third restaurant focusing on Nikkei cuisine – a fusion concept combining elements of Japan and Peru. TokyoLima presents itself as a casual izakaya that boasts an inviting environment utilising eclectic vintage furniture. Headed by Peruvian chef Arturo Melendez formerly of Chicha, the menu features seafood as well as exotic Peruvian ingredients, such as Peruvian aji amarillo chilli, passion fruit 'tiger’s milk', pickled kiuri and citrus shoyu. The restaurant also houses a notable sake menu crafted by mixologist Isabella Vannoni that aims to show that the Japanese national spirit can be fun and daring too. 


Tokyolima

Web or Tel: 2811 1152

18 Lyndhurst Terrace, Central


December 2016


Joō de Rolls

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Having launched at TST’s The ONE, Joō de Rolls specialises in an array of sweet and savoury churros prepared in the creative Japanese-dessert style that Hong Kongers obsess over. Signatures include strawberry churros ($88), lemon curd churros ($78) and – yep, you guessed it – matcha churros ($98).Looking for something savoury? Joō de Rolls has you got covered with an all-day breakfast ($98) that includes everything you know and love in the brekkie favourite ... except that the bread and potatoes have been substituted with churros. The churros dog ($78) is a hot dog that has churros in place of the bun.


Joō de Rolls

Facebook page or Tel: 3755 4848

Shop L408, 4/F, The ONE, 100 Nathan Road, TST


J.CO Donuts & Coffee

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Having already made a name for itself in Indonesia, Philippines, Malaysia and Singapore,  J.CO Donuts & Coffee's recipe for success lies in its fluffy doughnuts made using high-quality ingredients, paired with quality-brewed Italian coffee. On top of their most popular offering – the Al Capone, a white chocolate ring doughnut encrusted with toasted almonds – they also serve an array of inventive options including the White Desert with a sweet and creamy kaya filling topped with coconut flakes and the Avocado DiCaprio, an intriguing combination of avocado and chocolate crunch. As the name suggests, J.CO is as serious about coffee as it is about doughnuts. They utilise only the finest 100% Arabica coffee beans, medium-roasted to create a unique blend that is full bodied with low acidity.


J.Co Donuts & Coffee

Web or Tel: 6982 8282

Shops 1 and 2, G/F, 55 Hennessy Road, Wanchai


Alzina Spanish Asador

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Yes, it’s true – Hong Kong has been inundated with Spanish restaurants of late, but Alzina stands out from the tapas pack. It’s headed by Spanish chef Juanjo Carrillo, who worked alongside Chef Andoni Luis Aduriz at two-Michelin-starred Mugaritz in northern Spain and ran two acclaimed restaurants in Barcelona. At Alzina, it’s the grilled dishes that take centre stage, especially Iberian pork in the form of ribs, cheeks and other traditional Spanish cuts. The Suckling Pig Our Way ($298) and the charcoal-grilled octopus with chimichurri sauce ($238) stand out too. They also house impressive tapas and paella collections, with the latter featuring green (green peppers and mixed herbs with cod and clams), red (Mediterranean red prawns and their juice), black (baby cuttlefish with Ibérico pork and artichoke) and even a vegan version paella that starts at $128.


Alzina Spanish Asador

Facebook Page or Tel: 2723 9833

29–31 Chatham Road South (or Hart Avenue), TST East


The Chin's

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A new fine dining Chinese restaurant will be landing in Central in mid-December. At the helm is Executive Chef Ringo Chow, who has over 30 years of experience in the kitchen and specialises in Cantonese cooking and preparing premium seafood, showcased in signature dishes such as the Four Treasures (abalone, sea cucumber, shark’s fin, fish maw) and wok-fried crystal prawns with hairy crab coral. The design of the restaurant will be opulent, with brass and marble detailing and high-backed chairs.


The Chin's

Web or Tel: 2595 0808

G/F, 13 Stanley Street, Central


November 2016


12,000 Francs

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The owners behind Madam Sixty Ate and Madam S’ate have embarked on another culinary venture with the opening of their third restaurant. Named 12,000 Francs, the restaurant serving European contemporary cuisine boasts a creative menu crafted by former Bibo and TRi chef Conor Beach. Examples from the initial menu, which is set to change with the seasons, include smoked coral trout and tiger prawn rillettes; gai lan with smoked almonds and anchovies and, the signature dish, suckling pig shoulder served in the pan. The restaurant also features an extensive wine list offered at reasonable prices. Their collection houses many boutique wines that are sourced by working directly with producers and boutique importers.


12,000 Francs

Facebook page or Tel: 2529 3100

G/F, Elgin Building, 43A Elgin Street, SoHo, Central


The Drunken Pot (Causeway Bay branch)

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The Drunken Pot has been a favourite among diners for hotpot since its opening in TST early last year, known for their buzzy atmosphere, dark, exotic decor and inventive hotpot ingredients. The restaurant has kicked it up a notch with their new location by introducing the five-in-one broth called The Ultimate Drunken Pot featuring flaming drunken prawn broth, further enhanced by new hotpot dippers including squid balls made with pumpkin purée, strawberry and foie gras balls and black truffle, beef and cheese dumplings. The new outlet also serves dim sum at lunchtime with cutesy creations such as The Drunken Penguin (steamed penguin-shaped buns filled with lotus-seed paste), The Drunken Mon (pink steamed dumplings shaped like butterflies with a cheese, kimchi, shrimp and pork filling) and The Drunken Squid (squid dumplings in supreme soup).


The Drunken Pot (Causeway Bay branch)

Facebook page or Tel: 2323 7098

27/F, V Point, 18 Tang Lung Street, Causeway Bay


A.O.C.

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From the makers of Winebeast and Le Bistro Winebeast comes A.O.C. The casual and cosy French bistro is the relaunched version of the former Le Café Winebeast and is helmed by the same chef, Stéphane Guillas. The focus of the menu is placed on food that pairs well with their extensive wine list, like the farmhouse pork tenderloin ($198, for two people) and the cheese platter ($88). Every item on the menu is listed with suggested wine pairings, and the wines are offered at very reasonable prices, with bottles sold at Winebeast retail store prices and a ‘by the glass’ menu that starts at $38.


A.O.C.

Web or Tel: 2479 6833

15 McGregor Street, Wanchai


Dining at Murasaki

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New to Causeway Bay is a high-end omakase restaurant that boasts both superior food and interior design. Dining at Murasaki houses a sushi bar, a dessert lounge and a teppanyaki bar against the backdrop of Victoria Harbour, collectively accommodating up to 110 guests. The menu is a fusion of traditional omakase with French elements. Standouts items include French blue lobster with Hokkaido sweetcorn cream soup, pan-fried foie ras with raspberry and 75-degree chocolate sauce and Spanish langoustine with bonito jelly and honey citrus sauce. Not to leave out those on a meat-free diet, the restaurant also has a delightful vegetarian menu with items such as Hokkaido sweetcorn soup with aubergine purée and matsutake mushroom drops.


Dining at Murasaki

Web or Tel: 2817 8383

UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay


Cassio

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The public of Hong Kong largely know dragon-i as one of the hottest clubs in town, with little knowledge that it also doubles as a modern Chinese restaurant during the day. With the opening of Cassio, the owners are making themselves heard loud and clear in the dining scene. The restaurant offers food by London-based Spanish restaurant Barrafina. Signature items include a variety of traditional and contemporary tapas dishes, including some of Barrafina’s classics like the Ibérico sobrassada, which consists of spiced and cured sausage served in a warm tortilla. Other highlights include the gambas al ajillo, Tasmanian prawns in a garlicky, buttery sauce, and the Ibérico pork ribs.


Cassio

Facebook page or Tel: 3792 0129

2/F, LKF Tower, 33 Wyndham Street, LKF, Central


The Coffee Academics (LKF branch)

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The Coffee Academics, the beloved coffee speciality brand from Hong Kong, have opened their eighth outlet in the city. The LKF location centres around an open coffee bar and kitchen concept, where customers are encouraged to interact with master roasters, baristas and cooks about their special offerings. The new outlet is home to an array of brand-new coffee brews such as single-origin cups, cold brews, nitro coffee and more.


The Coffee Academics (LKF branch)

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G/F, 24 D’Aguilar Street, LKF, Central


Dragon Noodles Academy

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As the third project by Singaporean investor Dining Workshop, following the successful establishment of Urban Park and Yum Cha in HK, Dragon Noodles Academy looks bound to make some noise. The restaurant aims to give a modern makeover to dim sum, noodles and classic Chinese dishes, served in a setting reminiscent of a 1970s kung fu academy with elements of lion dances, traditional Chinese herbal medicine shops and hand-carved dragons adorning different parts of the restaurant. Central to DNA’s menu are dishes prepared at the dedicated lobster noodle station, where they offer four different kinds of noodles along with lobster offered three ways: lobster claw, tail meat wontons and grilled lobster tail, submerged in a slow-cooked broth that takes five hours to prepare daily.


Dragon Noodles Academy

Web or Tel: 2561 6688

G/F, Man Yee Arcade, Man Yee Building, 68 Des Voeux Road Central, Central

Hungry Lobster

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Hungry Lobster is a new fast-food restaurant serving fresh lobster and prime beef. The seafood is sourced straight from fishermen and delivered to the restaurant while still live. The star of the menu is the lobster roll ($138), made with a half lobster, lemon butter sauce and brioche bun, and the diced steak ($178 for 8 ounces), made with US Black Angus rib-eye. Those looking for a surf and turf experience can opt for the grilled live lobster and steak combo for two people, which includes a half lobster, 8-ounce rib-eye/sirloin/short ribs and fries and salad ($338). Other options include lobster tagliatelle, lobster bisque and lobster salad.


Hungry Lobster

Facebook Page or Tel: 9330 5378

Shop 3, G/F, V Point, 18 Tang Lung Street, Causeway Bay


Feather & Bone

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Building on the success of its first store on Gage Street, Feather & Bone have expanded into Happy Valley. The new location is a cosy 26-seat eatery complemented by a smaller al fresco seating area that accommodates up to 12 guests, serving an all-day menu of Continental cuisine emphasising simple recipes made with fresh ingredients. Highlights include the sourdough tartine ($128), made with freshly baked homemade bread, roasted vegetables and choice of artisanal cheese, and the Martina omelette (HK$88) with fresh tomato, garlic, onion and minute-steamed kale, as well as a deli-style salad bar for diners hoping to be creative. The venue also includes a grocer selling a range of fine meats, wines and spirits. A particularly cool aspect is that guests can opt to have meat bought at the butcher’s counter cooked to their liking or with recipe suggestions from the expert butchers.


Feather & Bone

Web or Tel: 2836 3770

Shop A & C, G/F , Winner Building, Wong Nai Chung Road, Happy Valley


Bib n Hops

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Taking over the premises that previously housed Bo Innovation, Bib n Hops aims to showcase Korean cuisine in a new light. The restaurant has an inventive menu crafted by three-Michelin-starred chef Alvin Leung along with head chef Yong-Soo Do, who hails from Busan, Korea. Signature dishes include the mung bean pancake with seafood ($108), yukhoe – Korean steak tartare ($158), cheese nakji – stir-fried spicy octopus with mozzarella fondue ($258) and the curry-enhanced house version of Korean fried chicken ($198). The 1,500-square-foot venue is cool, with urban graffiti, exposed brick and suspended Edison lighting. It's even home to a chic patio!


Bib n Hops

Web or Tel: 2882 9128

Shop 13, 2/F, J Residence, Ship Street, Wanchai


Spiga

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Famous for cooking up Italian fare that is authentic through and through, two-Michelin-stared chef Enrico Bartolini is set to open his first restaurant outside Italy in Hong Kong in late November. The restaurant, piga, will offer the same signature tasting menu that earned the chef his two stars at Devero Restaurant in Mila. The interior of the 132-seater will be something to look out for too as it is designed by award-winning Joyce Wang, who is behind the beautiful Mott 32 and Rhoda. The restaurant will be divided into thematic areas showcasing Italy’s aesthetics in all its glory, including landscapes of piazzas, olive gardens and urban train stations.


Spiga

Web or Tel: 2871 0055

3/F, LHT Tower, 31 Queen’s Road Central, Central


October 2016


The Poké Co.

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For a long time, the poké scene in Hong Kong had been more or less dominated by a single player, Pololi. But not anymore – The Poké Co. has entered the scene with a bang, boasting an extensive menu that houses everything from vegan, gluten-free and carb-free to no-added-sugar options. Their specially designed combinations include the classic tuna, showcasing leafy greens, kale, tuna sashimi and cucumber tossed in island sauce and served on seaweed salad, and the tofu and zoodles, a vegan and gluten-free delight of hand-cut courgette noodles, tofu, shredded cabbage, grated carrot and cherry tomato tossed in citrus miso and Korean fire sauce, topped with taro chips and sesame seeds. For those who prefer to get creative, they also offer the option of designing your own bowls, allowing you to choose your carb or veggie bases and choice of protein, sides and sauce.


The Poké Co.

Facebook Page or Tel: 3705 1782

Shop 2, G/F, Rialto Building, 2 Landale Street, Wanchai


Big Fernand (Causeway Bay branch)

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Time and time again, we hear about how great Big Fernand’s burgers are, with some going so far as to saying they serve the best burgers in Hong Kong. A testament to their success, the burger joint renowned for giving traditional American burgers a French makeover have extended their territory to Causeway Bay. The menu in the new location is the same as that of their IFC flagship store, featuring six signature French burgers, from the new North Atlantic salmon burger – Le Salomon to the original beef burger – Le Bartholomé made from premium cuts of grade A Australian Angus beef reared without hormones or antibiotics.


Big Fernand (Causeway Bay branch)

Facebook Page or Tel: 6650 0652

G/F, 11 Pak Sha Road, Causeway Bay


Apinara Hong Kong

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Any frequent visitor to Bangkok won’t be new to the name Nara Thai Cuisine. This award-winning restaurant has long been a favourite of Hong Kong travellers, and lucky for us, we no longer have to hop on a plane for a taste of these authentic Thai flavours. A joint project between Nara Thai Cuisine co-founder Narawadee (Yuki) Srikarnchana and Pearl Shek – co-founder of Isono in PMQ – Apinara Hong Kong offers many of the favourites of Nara, like the yellow curry soft-shell crab, along with creations unique to this location, including pad Thai diet, shredded papaya noodles with prawns in pad Thai sauce.


Apinara Hong Kong

Facebook page or Tel: 3107 1888/0688

Shop 205, Level 2, Pacific Place, 88 Queensway, Admiraltu


Soul Food Hong Kong

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There seems to be no end to Black Sheep Restaurants' rapid expansion, with their latest venture being a collaboration with a celebrated Thai restaurant in Bangkok. Soul Food was started by Jarrett Wrisley, a seasoned American food writer who spent eight years travelling around Thailand and collecting recipes from every nook and cranny of the country. The restaurant serves regional dishes that are rare to find elsewhere in Hong Kong, including items like smoked duck and shiitake mushroom larb, a traditional Isaan salad, and kanom jeen, a fresh noodle dish served with curry from central Thailand.


Soul Food Hong Kong

Web or Tel: 2177 3544

26-30 Elgin Street, SoHo, Central


September 2016


Bistro Seoul

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New to the Korean food scene in Hong Kong is Bistro Seoul, spanning over two floors in Wan Chai’s Lee Tung Avenue. Bistro Seoul’s ethos centre the concept of delivering true Korean flavours, from hiring Korean chefs to air flying fresh ingredients from Korea. Signature dishes include Pan-fried homemade Korean veggie dumplings served with Gochujang vinaigrette salad, Pork Rib Stew with Long Cabbage Kimchi and Eonyang-style Bulgogi featuring sliced beef marinated in sweet soy sauce with assorted mushrooms. The restaurant also stocks over 20 selections of Korean wine ranging from Makgeolli, Takju, Yakju to Soju. Greedy drinkies like us will probably opt for their sampler platter of 3 varieties at $90.


Bistro Seoul

Facebook Page or Tel: 3752 2882

Shop G22-23, Avenue Walk, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai


Beef & Liberty - California Tower

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Riding on the back of the popularity of its first two branches, Beef & Liberty has introduced its third and biggest store in the heart of the city, California Tower in LKF. Saying the burger joint has stepped up its game would be an understatement, as not only has it moved into a massive 4,700 sq. ft.high-ceilinged space housing a cocktail bar and live DJs, it is also now home to a star-studded team comprising of Bar Manager Pawel Mikusek previously from Lily & Bloom and Duck & Waffle in London, and Uwe Opocensky taking the group executive chef role, previously helming the kitchens at Mandarin Oriental, Hong Kong.


Beef & Liberty - California Tower

Web or Tel: 2450 5778

No. 30-32 D’Aguilar Street, 3/F, California Tower, Lan Kwai Fong


Praya Waterside Eatery

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Newcomer to the forefront of the culinary battleground that is Kennedy Town is Praya Waterside Eatery, taking over the former space of Kinsale. The new restaurant is led by Chef Mike fron Melbourne, who has worked with numerous outstanding chefs including Dietmar Sawyere and Greg Malouf. The menu isn’t cuisine-specific, but central to all dishes is a fixation to use rustic family-recipes without any pretentiousness. Signature dishes include Slow-Roasted Lamb Rump, Whole Roasted Red Snapper and Fishghetti, a convergence of fresh crab meat, scallops, shrimp and seared sea bass with roasted tomato, fennel, chilli, lemon olive oil and garden-fresh herbs.


Praya Waterside Eatery

Facebook Page or Tel: 2796 6004

Address: Shop 3, G/F, New Fortune House, 3-5 New Praya Kennedy Town


1563 at the East

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A much-welcomed introduction, 1563 at The East has opened as a live music venue and restaurant that aims to nurture the local music industry. The vast 6000 sq ft space can accommodate 200 to 300 people and is equipped with an actual stage and a private room for musicians to rest and change. Music is the primary focus here, but foodies are not disparaged too as the venue is also a restaurant offering food from lunch till late, with unique items designed to pair with music themes on special nights, like Western classics  for “Wild Wild West” on Wednesdays, and reinvented local delicacies such as 1563 Skewer Kobe Beef with Fried Hor Fun for Cantopop nights. 


1563 at the East

Web or Tel: 2323 2538

6/F, Hopewell Centre, 183 Queen's Road East, Wan Chai


Pacific Place Openings

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Pacific Place has gone through a total revamp in its dining sector which includes four new eateries that has now opened. Operetta offers classic Italian such as pizza, pasta and grilled meats with a Japanese touch. Two Michelin-starred Chef Mitsuru Konishi is at the helm of Operetta as the restaurant’s Culinary Director. Those looking for healthy and wholesome foods can look towards the new branch of Le Pain Quotidien for their sustainable range of soups, salads and sandwiches. L’Éclair de Genie is finally getting their well-deserved permanent store, and continues to serve their extremely photogenic éclairs. To balance out the sweetness, Nakamura Tokichi next door is bringing back their premium quality Japanese green tea after a successful pop-up.


Pacfic Place

Pacific Place, Admiralty


Deng G Bistro and Baijiu Bar

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Elite Concept’s latest venture has opened in collaboration with one of the most talented Sichuan chefs in China, Deng Huadong. Deng G will serve up some of the most authentic and popular Sichuan dishes that spice lovers know and love including signatures of sliced pork with garlic and chilli, braised crab with preserved vegetables, crispy fish in spicy sauce and diced chicken with chilli and cashews. Chef Deng is known for using less oil than traditional Chinese chefs, so expect cleaner, more intense flavours. Interestingly, the menu is divided not by dish type or ingredients but by flavour profile, from mala (numbing and spicy) to sweet and sour – for the lightweights out there.


Deng G Bistro and Baijiu Bar

Web or Tel: 2609 2328

2/F, 147 Queen’s Road East, Wanchai


Seoul Bros - Wan Chai

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We fall absolutely in love with Seoul Bros when they opened their first branch in Central last year. They presented themselves as one of the few solid options around the area when things are a little tight in the wallet. We were ecstatic when we heard the news of their new outlet in Wan Chai, where we now stroll over from our office practically every week to get a taste of their amazing fried chicken, bahn mi and bibimbap.


Seoul Bros - Wan Chai

Facebook Page or Tel: 2591 9978

Shop A, LG/F, 218 Wan Chai Road, Wan Chai


August 2016


Samsen

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Located a stone's throw away from Hong Kong’s iconic Blue House, Samsen is the city’s first Thai restaurant dedicated to authentic Thai street food, in particular, traditional Thai noodle dishes. Chef and owner Adam Cliff opened this modest 35 seater as an ode to the simple and robust flavours of Thai soup noodles that he finds very representative of the signature flavours that earned Thai food its reputation. Signature dishes in the simple menu include the Wagyu Beef Boat Noodle in a dark rich broth simmered for hours served with fresh rice noodles, pork rinds and Thai watercress and the Chiang Mai Curried Chicken noodle soup made with fresh egg noodles, pickled mustard greens, lime and fried chili.


Samsen

Facebook Page or Tel: 2234 0001

Address: 68 Stone Nullah Lane, Wan Chai


ROJO Tapas Bar & Restaurant

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Invigorating the Tin Hau/Fortress Hill neighbourhood, Jupiter Street has welcomed a new Spanish restaurant specializing in classics such as Octopus Tartare and Lobster Paella. The owner of the restaurant co-owns the fusion tapas restaurant Chico Chica in Sai Ying Pun.


ROJO Tapas Bar & Restaurant

Facebook Page or Tel: 2715 7777

Shop B, G/F, No.3, Jupiter Street, Tin Hau


Shanghai Min 1987

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In celebration of the parent company’s thirtieth anniversary, Shanghai Min has introduced a brand new concept named Shanghai Min 1987 in Central and Tsim Sha Tsui. The new venues continue to uphold the restaurant chain’s ethos of serving authentic Shanghainese flavours, with items in the menu exclusive to these locations that utilize ingredients sent directly from Shanghai. Amongst these are the Signature Steamed Original Recipe Chicken Sprinkled with Minced Ginger Fries & Garlic and the Braised Pork Belly with Preserved Vegetable with Chinese Steamed Bun, with the former prepared using a three-generation recipe that was acquired by the chain at a staggering price of RMB1.8 million (yes - insane), and the latter an extremely technical dish that involves the chef crafting the intact pork belly into the shape of a pagoda.


Shanghai Min 1987

Tel: 2259 9393 (Central), 2369 8899 (TST)

3/F, Man Yee Arcade, 68 Des Voeux Road, Central

UG 2-13 & 45-51, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui


The Elephas

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Located within fitness facility The Warrior Academy, this new health-food eatery and coffee bar is all about using wholesome and high-end ingredients that don’t compromise on taste. The menu is Thai inspired, with signature dishes including crispy vermicelli with chicken and omelette in sweet chilli sauce, slow-cooked pork cheek with radish, bean sprouts, onion and black sesame dressing and grain-fed beef with roasted beetroot, baby spinach and honey lime dressing, on top of a sizeable selection of salads and smoothies designed to complement any workout. Their offerings range from fully raw to gluten free, so there's something for everyone. They’re also very particular about their coffees and teas and collaborates with Blooms Roastery & Craft Tea by Hong Kong celebrity Moses Chan to design a beverage menu filled with special blends of coffee and teas sourced from everywhere around the world.



The Elephas

Web or Tel: 2838 3979

Shop 118, 1/F, Hong Kong Plaza, 188 Connaught Road West, Sai Ying Pun


July 2016


Second Draft

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Following the success of TAP - The Ale Project in Mongkok, the same team behind the project has launched a second bar and restaurant, this time in the quiet neighborhood of Tai Hang. The new venture is home to locally-brewed beers and rare imports, complemented by creative dishes crafted by chef May Chow behind Little Bao. The menu houses a range of Hong Kong and regional-Chinese dishes with a twist, with signature items including Edamole (Edamame dip, wonton skin chips, furikake), Flower Crab Pasta (house dressed flower crab with a rich butter sauce on thick Shanghainese noodles) and Lamb Shoulder Chiella (a portmanteau of “Chinese” and “Paella”; featuring a lamb shoulder, slow-braised Adobo style, on a bed of rice & Shanghai bakchoi).



Second Draft

Facebook Page or Tel: 2656 0232

Address: G/F, 98 Tung Lo Wan Road, Tai Hang


Little Creatures

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Craft beer is a seemingly never-dying trend in Hong Kong, as evidenced by the opening of Little Creature’s micro-brewery and restaurant in Kennedy Town. The brewery was founded in Western Australia and currently runs six outlets throughout Australia, with Hong Kong as its first international outpost. The massive space they own is home to dinner-style booths on the front half and brewing vats behind a bar on the other, serving modern fusion cuisine ranging from smash avocado bowl and crispy chicken to pork belly sandwich to mushroom risotto, and of course fresh beers ordered separately or in a platter that comes with a generous pour of six of their beers.

 


Little Creatures

Web or Tel: 2833 5611

Shop 1, G/F New Fortune House, 5A New Praya, Kennedy Town




Okra Bar

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Okra Kitchen opened in February this year and has gained massive popularity in the short few months of its existence. Keeping its momentum high, Okra Bar is opening as a more intimate sushi bar offering only tasting menus, one floor above Okra Kitchen. The six-seater bar offers premium sushi focusing on aged and obscure fish with a thoughtful beverage pairing program.



Okra Bar

Web or Tel: 2806 1038

110 Queen’s Road West 1/F (MTR : Sai Ying Pun)


Kasa Central

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We loved the inventive and flavourful Cantonese dishes when Kasa opened its doors in August last year. Following the success of its first establishment, Kasa has opened a second branch in Central, this time focusing on delivering a plant-based, MSG-free menu in light of the new health trend in Hong Kong. The new venue is also perfect for office-dwellers looking for healthy take-away meals, allowing customers to pick three dishes of their choice from the different categories: fibres, carbs and protein. A total of 12 options are available across the three categories and include quinoa with minced chicken, dried cranberries and anchovy purée, cold tofu with homemade celery chili sauce and chili oil and homemade beetroot noodles with sour spicy sauce and homemade sesame oil.


Kasa Central

Tel: 2868 6864

G/F, 61 Wellington Street, Central


June 2016


Eiffel Bistro

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Located a stone’s throw away from Taikoo Shing Citiplaza, Eiffel Bistro is all about delivering an authentic Parisian-style bistro experience. The new restaurant serves authentic French cuisine featuring French staples like onion soup, beef tartare and homemade duck foie gras, and is meticulous about creating a Parisian vibe too with an open kitchen,floor-to-ceiling windows and artworks inspired by the iconic Eiffel tower.


Eiffel Bistro

Web or Tel: 2446 1598

Hing On Mansion, 5 Tai Yue Ave, Tai Koo


Amalfitana

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Finally fulfilling our wishes of having pizza by the ocean, Amalfitana is a new Italian haven from the boys behind Central hotspot Rummin' Tings, the Roopchand and Chellaram brothers. Using a 36 hour slow-rise dough that is reputedly easier to digest, the pizza there also has the benefit of being lighter and crunchier than what's on offer from the usual pizza places in the 852. 


Amalfitana

Web or Tel: 2388 7787

The Pulse, G/F, Shop 105, 28 Beach Road


UFUFU Cafe

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Hailing from Kyushu, UFUFU Cafe boasts a staggering 115 different flavours of parfait prepared with homemade ice-cream and seasonal fruits from Japan. They've also specially designed four different concoctions catered to the taste buds of Hong Kongers that are limited to only 20 servings a day, including the Japanese white peach parfait which makes use of an entire Japanese peach, as well as the mango pomelo parfait which consists of coconut milk sago, mango pieces, a scoop of mango sorbet and a generous swirl of whipped cream. Apart from their impressive list of desserts they also offer a range of savoury Japanese dishes.


UFUFU Cafe

Facebook Page or Tel: 2711 6117

5/F, Tern Plaza, 5 Cameron Road, Tsim Sha Tsui


The Drawing Room

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The Drawing Room has made a return to the space previously occupied by Vasco in PMQ. Originally a Michelin-starred restaurant located in Causeway Bay until it closed in 2014, Chef Gabriele Milani has brought back classic favourites such as Italian red prawn linguine, and grilled quail with foie gras as well as new innovations ranging from burrata with marinated red prawns, to spaghetti with sea urchin and bottarga.


The Drawing Room

Web or Tel: 2156 0888

7/F, Block B of PMQ, 35 Aberdeen Street, Central 


Potato Head Hong Kong

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Originating from Bali as a beach club, Potato Head has expanded to Hong Kong as it's second international outpost based on its forte of creating unique concepts that meld upscale lifestyle with sophisticated dining. The 8,000-square-foot multi-purpose space sitting in Sai Ying Pun is home to an Indonesian Restaurant, a music venue, an all-day cafe and bar, a coffee shop as well as a retail section. 


Potato Head Hong Kong

Web or Tel: 2858 3036

100 Third Street, Sai Ying Pun


BOND Restaurant & Bar

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Opened by Hong Kong restaurateur John Liang who also brought us Three Monkeys, Momotaro, Sushi Gin and Chibee Chicken and Beer, BOND is an upper scale eatery that has been introduced to the otherwise slower-moving neighbourhood in the Hong Kong food scene, Tai Hang. The restaurant offers a diverse range of cuisine where you'll find anything from Classic French Onion Soup to slow-cooked USDA Baby Back Ribs to Burrata Ravioli. The premise is designed with the concept "luxury meets industrial" in mind and is evident both in its interior and in its spacious terrace overlooking the neighbourhood.

 

BOND Restaurant & Bar

Facebook Page or Tel: 2151 1777

2/F, 98 Tung Lo Wan Road, Tai Hang, Causeway Bay


Buenos Aires Polo Club

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The newcomer in Black Sheep Restaurant's ever expanding portfolio is an Argentinian Steakhouse that aims to mimic an exclusive gentlemen's polo club back in the 1900s. The interior is everything you would imagine in a posh gentlemen club that breathes history and elegance: rich wooden decors, plush banquettes and walls adorned with oil paintings and antiques. They specialise in free-roam Argentinian beef and also houses an impressive list of Argentinian wines.


Buenos Aires Polo Club

Web or Tel: 2321 8681

7/F, LKF Tower, 33 Wyndham Street, Central


AnOther Sweet Place

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Hong Kong welcomes another sweet place, AnOther Sweet Place. Yes you read that right and we wrote that right. AnOther Sweet Place serves a range of handmade, inventive confectionaries accompanied by freshly baked bread, specialty soft serves, cold-pressed juices by Water Juicery and more.


AnOther Sweet Place

Web or Tel: 2523 4388

Shop G, G/F, Lyndhurst Building, 23 - 29 Lyndhurst Terrace, Central


Qi-Nine Dragons

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Ready your jugs of water because Michelin-starred Sichuan restaurant Qi-House has opened a sister restaurant on the Kowloon side. The new venue, named Qi-Nine Dragons, boasts a 2,000 sq. ft. dining room capturing the old charm of Sichuan and complete with a spacious terrace atop Prince Tower for alfresco dining with breathtaking harbour views. 


Qi-Nine Dragons

Web or Tel: 2799 8899

20/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui


Cochin

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Recently opened on Peel Street, Cochin is a French Restaurant and Bar that has a knack for incredible cheeses and other top-quality produce ranging from wines, charcuterie, caviars and more from every corner of the world at deli-friendly prices.. 


Cochin

Web or Tel: 2561 3336

26 Peel Street, Central


Passion

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The French-style patisserie by swiss-born baker Gerard Dubois seems to be on fire, and has opened his sixth branch in Hong Kong and Macau over the past six months. The latest venue is its flagship store and is a two-story full-blown restaurant with food offerings expanded to include freshly made gelato, casseroles, pizzas and much more.

 

Passion

Web or Tel: 2833 6778

G11, G12 and F12A, Lee Tung Avenue, No. 200, Queen’s Road East, Wanchai


The Parish

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Getting ever more diverse, the Hong Kong F&B scene is about to welcome The Parish, which specialises in old school Cajun and Creole cooking. The restaurant's menu, in line with its interior, is simple and unpretentious, packed with New Orleans-style classics that aims to conjure up a feeling of family and comfort food like Homemade Corn Bread, Crawfish Pie, Southern Fried Chicken and the staple Jumbo Prawn and Chicken Jambalaya.


The Parish

Web or Tel: 2803 0050

44 Staunton Street, Central


Ophelia

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Adding to the family of new restaurants and bars at Lee Tung Avenue is Ophelia, a bar that could easily be one of the most beautiful in town. The man behind the concept is Ashley Sutton, responsible for many of the most buzz-worthy nightlife destinations around Asia such as Iron Fairies, Maggie Choo’s and Sing Sing Theatre. The Hong Kong venue has a theme surrounding peacocks while also being reminiscent of the city’s 19th century upscale opium dens. The bar houses a unique list of cocktails like The Jade Cat (Iwai Japanese Whiskey, Baika Ranman Ume Shu and House-made Bitter Green Tea Liqueur) and Le Plumage (Sagatiba Cachaça, Blood Orange, Gold Slab Syrup, Shisandra Dram, Lime, Chilli Infused Charred Pineapple and Green Tea Chocolate Rim).


Ophelia

Facebook Page or Tel: 2520 1117

Shop 39A–41A, 1/F, The Avenue, Lee Tung Avenue, Wan Chai 


 

HOME - Eat to Live

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Great news for you central folks looking for healthy and energising meals. Healthy, organic and sustainable plant-based cooking is the core ethos of this new restaurant. Ingredients are sourced locally and the entire menu is free of meat/fish, preservatives, refined sugars, artificial sweeteners, food dyes, trans-fats, soy isolates and bleached flour. Signature dishes include the Polar Bear burger, (a beetroot, mushroom and oat patty topped with roasted bell peppers, smoked eggplant caviar and classic aioli ) the Silky Sifaka  earth bowl (anise and clove broth, noodles, seasoned garden greens, lime, avocado, bean sprouts, onion, cilantro, Thai basil) and jalapeño (a fragrant alternative to Vietnamese pho). 


HOME - Eat to Live

Web or Tel: 2777 4777

Shop G01 & 101, Nexxus Building 77 Des Voeux Road Central, Central



DACHA

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Run by two Ukrainian sisters, DACHA is all about bringing traditional and high quality Eastern European Food to Central. All food served in the premise is made by the sisters themselves, including pelmeni, borsch and also some traditional Eastern European desserts.


DACHA

Web or Tel: 2420 3555 

38-40 Hollywood Road, Central, Hong Kong


PLAYT

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Café One, located at the Park Lane Hong Kong, is getting a full make-over and reopens in June as PLAYT. The new decor is more colourful and modern chic, but continues to serve a fine selection of buffet and a la carte offerings.


PLAYT

Web or Tel: 2839 3311

1/F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay


Mad for Garlic

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Sometimes it's nice to see a restaurant name that's not all fancy-schmancy isn't it? Mad for Garlic, one of the most successful restaurant chains from Korea, is finally opening a branch in Hong Kong. Truly mad for garlic, every dish on their menu showcases garlic as a central ingredient. Their food is Italian-based but comes with a Korean twist, with signature plates such as Garlic Snowing Pizza topped with buttery shrimp, pineapple and fried garlic, the Garlicpeno Pasta, and the Garlic Sirloin Steak heaped high with sautéed garlic and crispy garlic chips.


Mad for Garlic

Facebook Page or Tel: 3752 2880

Shop 1104, Times Square, Causeway Bay


May 2016


Prost by King Ludwig

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Prost is a younger, hipper offshoot of the popular King Ludwig. The establishment occupies a whopping 3,000 square foot space including a rooftop beer garden equipped with a German Beer Bike serving fresh beer and a food truck offering snacks and special items. Prost offers a wider menu than King Ludwig with additions such as the German flat bread pizza Denette and Pulled Pork on Toasted Brioche, while maintaining staple dishes like Pork Knuckle and German Sausages.


Prost by King Ludwig

Web or Tel: 2473 0168

Shop 3013 A&B, 3/F., Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui


I Know John

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PRIVÉ group has yet again expanded its wide portfolio to include a new lounge. Inspired by the speakeasy tradition of using passwords to gain entry during the Prohibition Era, I Know John is a lounge serving unique cocktails and a carefully curated menu offering niche wines and whiskeys, as well as gourmet hotdogs within their selection of finger foods.


I Know John

Web or Tel: 28016555

9/F The Loop, 33 Wellington Street, Central

Opening Hours:

Mon to Thurs from 6:00pm to 12:00am; Fri to Sat from 6:00pm to 2:00am


Sweetish by Honeymoon Dessert

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Sweetish is the sister restaurant of Honeymoon Dessert but focuses on portraying a younger and cooler brand image. One of the highlights of their menu is their "Angel" and "Devil series. The "Angel" is catered to the health-conscious and features a selection of low-calorie nutritional yoghurt jars utilising superfoods like Greek yoghurt and chia seeds; while the "Devil" aims to satisfy all your guilty pleasures by offering different flavours of dessert pizza including Durian & Cheese and Banana & Nutella.


Sweetish by HONEYMOON DESSERT

Tel: 2325 4049

Shop A315B, 3/F, YOHO MALL II, Yuen Long


April 2016


Seafood Room

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Located on the top floor of the newly constructed Tower 535 in bustling Causeway Bay, the Seafood Room is an artistic and culinary showpiece that spans two floors with a massive 8000 square feet dining room and a 2000 square feet rooftop lounge with panoramic views overlooking iconic Victoria Harbour. The restaurant is the first Hong Kong venture by Russian hospitality group The Bulldozer Group, which already owns over 80 restaurants and bars across the United Arab Emirates, Russia, Ukraine and Kazakhstan. The menu is of course a parade of seafood but the range of desserts are equally enticing too.


Seafood Room

Web or Tel: 3708 9668

26/F, 535 Jaffee Road, Causeway Bay


Erawan Thai Premium

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Opened by the same guys behind the much loved Michelin-recommended Moon Thai, Erawan Thai Premium follows the same philosophy of delivering authentic and traditional Thai food using ingredients imported directly from Thailand.


Erawan Thai Premium

Web or Tel: 3708 8368

4/F., Astoria Building, 34 Ashley Road, Tsim Sha Tsui


QMO

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Quemo has always been a reliable favourite when it comes to good and affordable Spanish food. The restaurant that originally resided in QRE has now relocated to Ship Street and renamed themselves QMO. The new location continues to house chef Martin Carrasco and his team and delivers roughly similar food, but with a more casual ambiance.


QMO

Web or Tel: 2836 0699

Shop 4, G/F, J Senses, Ship Street, Wanchai


Omotesando Koffee

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Famous for their espresso, unique cube-shaped baked custards, and Japanese tea ceremony-like experience, Omotesando Koffee was one of the most beloved coffee shops in Tokyo before the shop closed in December 2015. Hong Kong is the cafe's first international outpost and retains much of the original store's minimalist design along with its signature products.


Omotesando Koffee

Web or Tel: 260 1 3323

Shop No. 24-25, G/F., Lee Tung Avenue, No.200 Queen's Road East, Wanchai


March 2016


Cobo House by 2am:dessert Bar

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Trained by world famous chefs including Thomas Kellar and Pierre Herme, Janice Wong made her name with 2am:dessertbar in Singapore. She is now at the helm of this new restaurant that similarly houses a list of creative desserts that are presented extremely artfully, and has also ventured into the realm of savoury dishes, which feature fresh-grown herbs and ingredients sourced from abroad.


COBO HOUSE by 2am: dessertbar

Website or Tel: 2656 3088

G/F-1/F, 8-12 South Ln, Sai Wan


Le Pain Quotidien

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With more than 235 restaurants in over 18 countries around the world, Le Pain Quotidien, which means “the daily bread” in French, has made its mark through a simple philosophy of good food that is shared with good company around a communal table. The ethos is made reality through the dining setting which features many large tables that heave under the hearty but wholesome fare offered by Le Pain, including a range of vegan and vegetarian options. The focus though, is of course on their extensive range of traditional, homemade bread. 


La Pain Quotidien

Web or Tel: 2520 1801

Shop G41, The Avenue, Lee Tung Avenue, Wan Chai


Deligator

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Run by the same guys behind Ted’s Lookout and Djiboutii, Deligator is a bar and deli serving exotic cocktails and food like its predecessors, this time focusing on delivering a slice of Havana. On the food menu is a variety of Cubano sandwiches, as well as other less common nibbles like lobster rolls and cheesesteaks. The drinks stay true to Cuban roots and include classics like daiquiris, mojitos and a great selection of rum.


Deligator

Facebook Page or Tel: 3708 8508

2 Johnston Road, Wan Chai


February 2016


Picada


“Picada” refers to large platters of shared food served at large gatherings during special occasions, and the eponymous Latin restaurant revolves around just that. The emphasis of the menu is on cerveza, tequila and South American cocktails paired with Colombian tapas.


Picada

Web or Tel: 2526 7538

16A Elgin Street, Central


Vanimal

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The key message that Vanimal tries to convey to customers is that vegetarian food isn't just a healthy option, but a fun, sexy one too - and for vegetarians and meat lovers alike. The grilled French horn mushroom cooked with buttery soy sauce and the Mixed Bean Croquette, served with turnip powder, are two of the many outstanding dishes on their menu. Their Bento Lunches offered daily go for as low as $88 and are absolute steals.


Vanimal 

Facebook Page or Tel: 2872 8880

G/F, Shop 1, Cadogan, 150 Belcher’s Street, Kennedy Town


Jan Jan Kushikatsu

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Jan Jan Kushikatsu is a renowned kushikatsu restaurant with more than 12 locations in Osaka and Tokyo. The restaurant is named after a vibrant street in Shunsekai, the birthplace of kushikatsu (or “fried skewers”—a delicacy in Osaka). The Executive Chef is Osaka native Hideki Abeyama, who has trained at Jan Jan Osaka for over 10 years. A diverse menu of kushikatsu items including meat, seafood, vegetables and daily specials are available, alongside authentic Japanese appetizers, main dishes, and Yakitori items. All the best Japanese drinks will be available too; Japanese beer, sake, soju etc. You name it, they have it.


Jan Jan Kushikatsu

Tel: 2157 1408

2/F, 100 Queen’s Road East, Wanchai, Hong Kong


January 2016


Lobster Central

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Lobster Central is a new lobster roll-speciality joint that has opened up on Stanley Street. Their lobster rolls are made with whole Maine Boston lobsters where everything goes into the rolls, from the tail, knuckles right down to the claws. All Maine Boston lobsters weigh at least a regulation weight of 1 pound and when caught, are boiled on site in seawater before being flown in from the US. They also offer crab and shrimp rolls for all you crustacean lovers.


Lobster Central

Website or Tel: 3565 6725

50E Stanley St, Central

 

Belon

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Promoted as a "neo-Parisian" bistro, Belon is one of the latest additions to Black Sheep Restaurant group's line of outlets and is helmed by Australian chef James Henry who used to work at Bones. The interior is minimalistic chic and the cooking surrounds a “French-rooted yet locally-influenced” ethos.


Belon

Web or Tel: 2152 2872

41-43 Elgin Street, Soho, Central


Flying Pig Bistro

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A concept by French Creations, Flying Pig Bistro is a hip restaurant that aims to combine great comfort food with cool urban art. The food is (of course) pork-centric, with dishes like pork-knuckle, suckling pig and prime U.S. pork tenderloin outstanding, while the decor is tasteful with white and black murals complemented with hand-crafted chandeliers that would rival what you might find in a modern art gallery.


Flying Pig Bistro

Website or Tel: 2540 0311

62 High Street, Sai Ying Pun







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