New Bar and Restaurant Openings: March 2018

New Bar and Restaurant Openings: March 2018

The best sushi in Tokyo comes to Hong Kong, Umberto Bombana’s kitchen lab and more

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Foodie  Foodie Your Guide to Good Taste  on 23 Feb '18

Top image: 10 Shanghai


10 Shanghai

The latest addition to the 1957 & Co restaurant portfolio, which includes dining heavy hitters like Gonpachi, Paper Moon and Sushi Ta-ke, is this stylish restaurant specialising in Huaiyang cuisine, one of the four classic styles of Chinese cooking. Huaiyang cuisine encompasses dishes from Suzhou and Shanghai, and knife skills and plating are paramount, with each dish a mini work of art. Delicate signature dishes include crispy smoked chicken with tea leaves, dongpo pork pagoda with dried Shanghainese white cabbage and wok-fried mud crab with glutinous rice.

Shop 101, 1/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, 2338 5500

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The Artist House

Cocktails, coffee and craft beer (with The Artist collection of Belgian-brewed beer in the spotlight) are the specialities of this spacious and stylish new bar-café in Causeway Bay. There’s a range of amazing interactive features including a fragrance lab where guests can personalise their beer with herbs, spices and edible flowers from the in-house hydroponic farm, a hands-on brewing wall, a virtual-reality tour of The Artist brewery in Belgium and the opportunity to create bespoke beer bottles. Wow!

Fashion Walk, 9 Kingston Street, Causeway Bay

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Green Common (Repulse Bay)

If you find yourself Southside from now till early April, check out the Green Common pop-up at The Pulse. All of GC’s most popular plant-based products will be there – from the vegan Beyond Burger patties, to Califia Farms almond milk, to Vegan Rob’s veggie puffs and vegan marshmallows. Fingers crossed this one becomes a permanent beachside fixture.

Shop 202, 2/F, The Pulse, 28 Beach Road, Repulse Bay

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Little Birdy

Word on the street is that Australia is where it’s at for the world’s best rotisserie chicken, and with that in mind, Aussie co-founders Danielle and Yuey have brought neighbourhood chicken shop Little Birdy to Sheung Wan. In addition to free-range brined and roasted Australian chooks, expect the likes of superfood salads and sandwiches – plus some naughtier options for your cheat days (number one on the hit list: chicken and waffles with sriracha butter and maple syrup).

15–17 New Street, Sheung Wan, 2320 2218

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Market S.E.A

Serving up Southeast Asian dishes from Malaysia to Vietnam with a healthy touch, this laid-back, contemporary m.a.x. concepts restaurant also boasts a sizeable outdoor terrace with great harbour views. Dig into dishes like roasted chicken with caramelised palm sugar crumbs, salt-crusted whole goby and lobster laksa. The cocktails – like the Tomyumtini and Bali Mary – are pretty enticing too.

Shop 3075, 3/F, ifc mall, 8 Finance Street, Central, 2624 9228

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Octavium

Three-Michelin-starred Italian chef Umberto Bombana’s newest restaurant actually opened stealthily last July, but it’s been getting more press lately for the launch of its lunch service. Described by the chef as his own kitchen laboratory, Octavium is smaller and more modest than his acclaimed 8½ Otto e Mezzo Bombana, and that suits us just fine.

8/F, One Chinachem Central, 22 Des Voeux Road Central, Central, 2111 9395

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Sakana No Aji

The past few months have seen a flurry of openings for ZS Hospitality Group. The latest is Sakana No Aji at 8 Lyndhurst (where another ZS Japanese restaurant, Yakimon, is also located), presenting a selection of seasonal Japanese dishes ranging from sushi and sashimi, to handmade udon noodles, to omakase and kaiseki menus. We expect Sakana to be a bit more refined than its sibling upstairs.

2/F, 8 Lyndhurst Terrace, Central, 2896 6018

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Six Tablespoons Number 2 Restaurant & Bar

Six Tablespoons has opened quietly in Sheung Wan. The stunning small space offers a modern European ingredient-focused menu that changes frequently. Recent dish highlights include grilled lamb rack with homemade pesto, French-style roast poussin and olive oil ice cream.

9 Shin Hing Street, Sheung Wan, 2682 0803

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Sushi Hiro (TST)

With this new branch in Tsim Sha Tsui, Kowloon-siders will be happy to hear they no longer have to make the trek to Causeway Bay for a taste of Chef Hiroi Yoshinobu’s top-notch sushi. The Causeway Bay branch of Sushi Hiro – or, as we like to call it, Sushi Hero – has been open since 2002, a testament to the chef’s precision and attention to detail. It’s a tiny spot – only 10 seats at the sushi bar and 12 in the main dining area – so book well in advance.

1/F, 17–19 Ashley Road, TST, 2377 9877

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Sushi Saito

The 25th of March marks the grand opening of the HK outpost of Chef Takashi Saito’s legendary Tokyo sushi emporium. In 2009, Chef Saito was the youngest sushi chef to be awarded three Michelin stars, and he hasn’t stopped wowing diners since.

Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8888

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Theo Mistral by Theo Randall

British chef Theo Randall, a pioneer in Italian cuisine with a landmark stint as head chef at London’s iconic River Café, is leading the revamp of the InterContinental Grand Stanford’s popular Italian restaurant Mistral (the chef’s eponymous restaurant Theo Randall at the InterContinental in London has been open since 2007). Expect to see the intermingling of local produce with premium ingredients from Italy on the new menu along with regional dishes, handmade pasta and authentic pizza.

Basement 2, InterContinental Grand Stanford Hong Kong, 70 Mody Road, TST East, 2731 2870, theomistral@icgrandstanford.com

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WA Theater Restaurant

Acclaimed Japanese chef Hideaki Nagaya can be considered the artistic director of Sai Kung’s unique restaurant WA Theater, where diners are invited to immerse themselves in a culinary show headlined by seasonal Japanese ingredients married with French cooking techniques. Continuing with the theatre concept, there’s an open kitchen in which the chef “performs” as well as video monitors throughout the restaurant that play short clips to enhance the dining experience.

LG/F and UG/F, The Pier Hotel, Pak Sha Wan, Sai Kung, 2779 7797, reservations@wa-theater.hk

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Upcoming openings

H Queen’s

Besides being a hub for art galleries, the new H Queen’s building in Central is on course to becoming a dining hotspot. Already open on the first floor is the second branch of Vive Cake Boutique, where Vivien Lau’s gorgeous cakes and confections are the name of the game. In April, we can look forward to the debut of Chef Nicolas Boutin’s first restaurant in Central, Arbor, on the 25th floor. We’re huge fans of Chef Boutin’s immaculate French fine dining at ÉPURE over in TST, so we imagine Arbor will be one of the openings of the year. Other restaurants set to make a mark at H Queen’s before summer hits are an outpost of French-Mediterranean London restaurant La Petite Maison and, from Russia’s Bulldozer Group (which swiftly opened and then shut Seafood Room in Causeway Bay), Greek restaurant Estiatorio KEIA and ICHU Peru, opening in collaboration with Peruvian chef Virgilio Martínez, whose flagship restaurant Central in Lima was a three-time winner of Latin America’s best restaurant at The World’s 50 Best.

H Queen’s, 80 Queen’s Road Central, Central


Shake Shack

This spring, the rooftop space of ifc mall will be home to the latest branch of beloved Big Apple burger bar import Shake Shack. We’ll be amongst the first queuing up for those cheeseburgers and crinkle-cut fries.

4/F, ifc mall, 8 Finance Street, Central


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