Mark your calendars – cult New York City speakeasy Employees Only (aka EO) opens in Hong Kong on Thursday, 22 June. Originally founded in 2004 as a spot for off-duty hospitality staff to enjoy good food and drink after hours, EO has since acquired a host of accolades (including being named one of the World’s 50 Best Bars eight times in a row) and a large, dedicated following. EO Hong Kong promises the same acclaimed cocktails and comfort food with friendly, unpretentious service and a lively vibe. Expect signature drinks like the EO gimlet (navy-strength gin, lime cordial, agave and kaffir lime leaf), Ready Fire Aim (mezcal, lime, honey, pineapple and hellfire bitters) and Daily Daisy (a constantly changing frozen cocktail made with fresh ingredients). Hong Kong–inspired cocktails incorporating locally sourced ingredients will also gradually be added to the menu. Discerning diners can look forward to EO’s elevated bistro fare with Eastern European influences, along with an extensive late-night menu available till 3am. Look out for the hidden entrance behind the psychic’s lair!
19 Lan Kwai Fong, LKF, Central
Gough’s on Gough
Vintage British-inspired interiors brand Timothy Oulton’s first restaurant, Gough’s on Gough will open in late June at – you guessed it – Gough Street. Keeping with the designer’s style and heritage, Gough’s on Gough will feature modern British cuisine, quality ingredients and classic tipples as well as cocktails inspired by British icon Sir Winston Churchill. Diners can also look forward to two storeys of elegant furnishings that showcase the brand’s interior design credentials and complement the overall dining experience.
15 Gough Street, Central
Popular Manhattan restaurant Wolfgang’s Steakhouse by Wolfgang Zwiener has opened in Hong Kong. First opened in New York some 13 years ago, Wolfgang’s Steakhouse is famed for its top-quality dry-aged beef – its Prime USDA Black Angus sub-prime cuts are dry-aged in a bespoke ageing room for 28 days on average, tenderising the meat and deepening its flavour. Don’t forget to save some room for Wolfgang’s other hearty signatures like the jumbo seafood platter, German potato hash and cheesecake.
1/F, Printing House, 6 Duddell Street, Central, 3990 1646
Lai Yuen Restaurant
Iconic Hong Kong amusement park brand Lai Yuen has opened its first-ever namesake cha chaan teng in TST. Billed as a celebration of the classic Lai Chi Kok amusement park’s 'simple happiness' spirit, Lai Yuen Restaurant serves up a slew of nostalgic favourites with modern touches. Signature dishes include popular classics revived from the park’s heyday, such as king-sized chicken drumsticks with secret marinade and roasted whole chicken with glutinous rice. Other cha chaan teng staples include Hong Kong–style curries and French toast. The restaurant’s interiors offer a contemporary spin on its amusement park past, with Lai Yuen’s familiar tiger cub mascot welcoming guests at the entrance, carousel-inspired lighting installations and artwork showcasing local illustrators’ takes on Lai Yuen’s storied history. In conjunction with the restaurant’s opening, diners can enjoy a 10% discount on all set meals until the end of June 2017.
12–16 Granville Road, TST, 3598 3088
Cafe Deco Group’s latest culinary endeavour ZERO is a modern pizzeria dedicated to casual Italian fare with fusion flourishes. Predicated on the philosophy that 'everything starts from zero', diners have the opportunity to customise their own pizzas (from a selection of over 60 toppings and sauces), dessert pizzas and ice cream sundaes. For those who prefer to stick to the menu, ZERO also offers a wide range of antipasti, pastas, pizzas and main courses, where the same back-to-basics philosophy extends to a focus on fresh ingredients and refined renderings of classic dishes.
Shop 05–09, 12/F, Langham Place, 8 Argyle Street, Mongkok, 2918 1234
Opening in late June, Fang Fang (named after a mysterious Chinese opera singer) is an opulent 130-seater in LKF Tower serving up contemporary Asian cuisine courtesy of Chef Kent Lee of Hakkasan fame. Indulge in elevated classics such as roasted duck with caviar and Chilean sea bass, together with a range of exotic Asian-inspired cocktails created by Zuma alumnus Gagan Gurung.
8/F, LKF Tower, 33 Wyndham Street, Central, 2983 9083
Crystal Jade La Mian Xiao Long Bao (Kowloon Bay)
Crystal Jade La Mian Xiao Long Bao has opened its 14th Hong Kong outlet at Telford Plaza, Kowloon Bay. Known for its contemporary take on Beijing, Sichuan and Shanghai cuisine, the newest addition to the Crystal Jade family will continue to serve the chain’s signature dishes like Shanghaixiao long bao (soup dumplings) and handmade Lanzhou la mian (noodles). The Telford Plaza outlet will also offer exclusives including special flavours of xiao long bao (featuring ingredients like cheese and French beans) and will carry some of Crystal Jade's new menu items such as a gelato created with popular ice cream brand Lab Made.
Shop G53A, G/F, Telford Plaza I, Kowloon Bay, 2305 9990
Hong Kong’s list of Michelin-proven restaurants is set to expand this summer with the opening of acclaimed French establishment Le 39V later this month (if you’re wondering, the restaurant’s name is an abbreviation of its Parisian street address: 39 Avenue George V). Chef Frédéric Vardon opened Le 39V in 2010 after decades of experience working for various multiple-Michelin-starred chefs, including Alain Ducasse (a familiar presence in Hong Kong’s fine dining scene). Awarded its own Michelin star in 2012, Le 39V serves up neo-classical French cuisine that aims to be both elegant and innovative, featuring seasonal ingredients with a firm focus on flavour. Le 39V Hong Kong will offer the same menu as its Parisian predecessor, with signatures such as Niçoise-style red mullet, farmhouse lamb (roasted rack and confit shoulder), thick monkfish from France with shellfish, Paris-Brest (choux pastry with praline-flavoured cream) and raspberry Vacherin (ice meringue cake with sorbet). The restaurant’s location also promises to be a draw: situated on the 101st floor of the ICC, diners can expect to enjoy spectacular and unobstructed views of Victoria Harbour amidst the venue’s refined, contemporary yet comfortable interiors.
Shop A, 101/F, ICC, 1 Austin Road West, TST, 2977 5266
Feather & Bone (Clearwater Bay)
There’s a new and better way to satisfy your gourmet cravings. Butcher and delicatessen Feather & Bone have opened their 3,000-square-foot flagship shop, featuring their largest-ever selection of premium cheeses and meats, artisanal pantry items and quality kitchen wares. As with F&B's other outlets ( Central and Happy Valley), customers can look forward to Feather & Bone’s brand of personalised service and expert advice, from recommendations on ingredients to customised dry-ageing of meat. There will also be a brand-new range of Feather & Bone’s own snacks and meals to jazz up your home-cooking experience, freshly baked breads and pastries alongside coffee from Kim & Co and a cosy eight-seat bar counter where guests can enjoy fine wine, cheese and charcuterie.
Shop 1–4, 1/F, Retail Block of Mount Pavilia, 663 Clearwater Bay Road, Clearwater Bay, 2791 1680
Kaiseki Den by Saotome
Just opened following a relocation and makeover, Kaiseki Den by Saotome is the new incarnation of one-Michelin-starred Wagyu Kaiseki Den (the first Japanese restaurant in Hong Kong to receive a Michelin star, which it retained from 2010–2017). Fans of Japanese fine dining will know kaiseki to be a multi-course tasting menu dedicated to high-quality, seasonal ingredients and natural flavours. At Kaiseki Den by Saotome, custom quantities of ingredients are brought in daily depending on the number of reservations in order to ensure absolute freshness. The restaurant continues to be helmed by acclaimed Chef Hiroyuki Saotome, who brings over 30 years of experience to his meticulous, artful and versatile creations that showcase the best flavours in every ingredient and dish. The restaurant’s 10-course menu ($2,080/person) features luxurious seasonal delicacies (e.g., black/white truffles and caviar), and premium lunch sets are also available. Saotome will also retain signatures from Wagyu Kaiseki Den such as the famously decadent sea urchin claypot rice with truffle. Be sure to book at least one day in advance.
Shop 3–4, The Oakhill, 28 Wood Road, Wanchai, 2851 2820
Mike’s Chicken Comida de Portugal (TST)
Sai Kung seafront staple Mike’s Chicken Comida de Portugal is moving over to TST this summer, opening at Mira Place Two on 22 June. Established in 2012, Mike’s Chicken Comida de Portugal has proved popular with Sai Kung residents and visitors for its family-friendly, home-cooked brand of seafood, carveries and Portuguese cuisine (as well as cuisine from Portuguese colonies like Brazil and Macau). TST diners can look forward to the same unpretentious Portuguese and East-meets-West fusion fare set in contemporary interiors with Portuguese-inspired design elements.
Shop 167, 1/F, Mira Place Two, 118–130 Nathan Road, TST, 2392 3328
Hong Kong’s first pan-Latin restaurant,Picada (formerly from Elgin Street), has re-opened in LKF29. Named after a type of sharing platter from Colombia, Picada offers a selection of cuisine from various Latin cultures, from Argentinian steak to Venezuelan empanadas. Signature dishes include arroz con mariscos ($298), a slow-cooked seafood rice with Peruvian chilli, and arroz con pato ($238), where duck leg confit and smoked duck breast are served over coriander rice. Or if you prefer your Latin cuisine in liquid form, Picada’s signature cocktail El Dorado ($128) is a heady concoction of Colombian aguardiente, cocoa liqueur and gold leaf. Like the food, the 3,000-square-foot venue is a vibrantly hued, artful celebration of South America’s diverse terrain and will also house Hong Kong’s first Peruvian ceviche bar. There will also be regular live music and dance performances and an upstairs terrace lounge for those sizzling summer nights.
2/F, LKF29, 29 Wyndham Street, Central, 2526 7538
Love sushi? You’ll want to check out the newly-opened Sushi Tsubomi, headed by Chef Michael Chan (formerly of Hanabi and NOBU Hong Kong) who brings with him a wealth of experience in Hong Kong’s Japanese fine-dining scene. Sushi Tsubomi specialises in omakase sets and creative sashimi (made special by its sauce e.g. fatty tuna is marinated in yuzu soy sauce for five days) made with top quality ingredients flown in daily from Tokyo’s Tsukiji Fish Market. Several omakase sets are available, including a vegetarian option which features seasonal organic vegetables from Japan; as well as a lunch menu.
22/F, V Point, 2-22 Tung Lung Street, Causeway Bay, 2339 1899