Flamingo Bloom Tea Salon
Hong Kong tea culture receives a brand-new, brightly coloured boost this month with the opening of home-grown tea salon Flamingo Bloom on 2 July. Offering a contemporary take on a centuries-old tradition, Flamingo Bloom will serve high-quality loose-leaf teas that are made to order with double-purified water and all-natural ingredients, finished in a cocktail shaker to produce a frothier and more fragrant brew. Customers first choose from four base teas (jasmine green tips, highland oolong, chrysanthemum pu’er and honey orchid black) that are brewed every four hours to ensure freshness. They can then decide on a range of customisation options such as ice, fresh fruit, boba or even a salted milk cap (a decadent topping of creamy milk and cheese whipped together) to complete the bespoke premium tea experience.
50 Stanley Street, Central, 2483 1778
Good news for Francophile foodies – another acclaimed French eatery is coming to town. Opening in mid-July, Michelin-starred chef Yannick Alléno’s casual-dining French bistro Terroir Parisien will make its Asian debut at the Prince’s Building in Central. As its name suggests (terroir loosely translates to 'terrain'), diners can look forward to a quintessential Parisian bistro experience featuring classic French recipes and produce. Signature dishes include Parisian mushroom and snail patties, charcuterie platters, lamb stew and spring vegetables in a casserole and Nanterre brioche French toast with vanilla ice cream.
M/F, Prince’s Building, 10 Chater Road, Central
Roastery Lab by The Coffee Academics
Here in Hong Kong lately, there’s no such thing as too much coffee. Come mid-July, Peel Street will welcome The Coffee Academics' latest venture: Roastery Lab – a hole-in-the-wall micro-roastery where customers can enjoy a full sensory sojourn, from roasting to brewing that elusive but essential perfect cuppa joe. Guests can look forward to a rotating programme of beans from around the world, as well as by-appointment-only coffee cupping and customised blending sessions. For those seeking a quick coffee fix, the standing-room-only café will take a pared-down, purist approach to their brews, focusing on just three basic coffee options – black, white and filter – accompanied by a curated selection of freshly baked goods.
Basement, 41 Staunton Street (enter from Peel Street), SoHo, Central, 3104 0075
Another exciting Japanese eatery opens this month in TST. Curated by three-Michelin-starred Japanese Chef Hideaki Matsuo and helmed by Executive Chef Agustin Balbi (who previously headed The Ocean at Repulse Bay), Haku promises modern Japanese fare with European influences. Diners can look forward to premium ingredients (flown in daily from Japan) prepared using the best of traditional Japanese methods and elevated with innovative East-meets-West twists. The restaurant also boasts an immersive, open-theatre-style kitchen, where diners can feast their eyes on how each dish is artfully constructed.
Shop OT G04B, G/F, Ocean Terminal, Harbour City, TST, 2115 9965
Named after the short-form for an izakaya (i.e., a Japanese gastropub), IZA is the latest eatery to be helmed by Executive Chef Jin Suzuki (from Fujiyama Mama at the Peak and Pacific Place's HON10), who presents a creative menu that combines classic Japanese and modern Western techniques. Diners can look forward to a wide array of charcoal-grilled yakitori offerings, sashimi and sushi, donburi and desserts – all made with premium imported Japanese ingredients. Signature dishes include the IZA yaki platter ($118), featuring grilled chicken wings, legs, soft bones and a daily selection of either liver, heart or kidney, a decadent Wagyu steak and foie gras don ($195) and the unique chorizo- and panko-crusted soft-boiled egg with truffle ponzu ($88). There’s also a comprehensive selection of beverages including beer, craft sake and shochu, wine and Japanese-inspired cocktails.
Shop R011, Roof Level, Civic Square Elements, 1 Austin Road West, TST, 2522 1800
“There are too many Japanese restaurants in Hong Kong,” said no one ever. This month, Japanese izakaya franchise Tsukada Nojo (which has three brands and over 150 restaurants in Japan, plus outlets in Singapore and Indonesia) brings it signature collagen stew, bijin nabe ($320), to town. Also known as "beauty hotpot", the nutritious (and, yes, beautifying!) “golden collagen chicken stock” is made by stewing chicken bones for over eight hours and is served with vegetables, chicken meat and meatballs. Other signature dishes include a range of fresh spring rolls (which are wrapped in Japanese rice paper and filled with fresh greens, meat or seafood) and other dishes based on chicken like their bijin ramen, made using free-range chicken from Japan. Lunch and afternoon tea set menus are also available.
Shop OTE202, 2/F, Ocean Terminal, Harbour City, 17 Canton Road, TST, 2467 0777