Founded by Janice Wong of Singapore’s 2am:dessertbar, COBO HOUSE is getting a big upgrade later this month, relocating with a brand-new face from a smallish space in Shek Tong Tsui to grand K11 MUSEA in Tsim Sha Rsui. The kitchen will be overseen by two local chefs – Ray Choi and Devon Hou – who have worked together at acclaimed restaurants around the world and were part of the opening team at Tate Dining Room here in Hong Kong, helping it to attain its Michelin star just six months after the restaurant’s debut. COBO HOUSE’s secret menu will change every six weeks, showcasing premium, seasonal and hand-picked ingredients in innovative ways. The opening menu – Chapter Zero – sees the duo reinventing the most inspirational dishes from their past mentors. We can definitely see the influence of Vicky Lau, Tate’s head chef, influence here.
Shop 602, 6/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST
Flakes & Layers
First there was the cronut. Now comes the oonut. Flakes & Layers by Hong Kong model (and now pastry chef) Amanda Strang is about the melding of the doughnut and the millefeuille; the oonut is flaky and buttery yet substantial, with a distinct chew and a luscious pastry cream centre. Launched with a pop-up at ifc mall’s Lane Crawford in late July, Flakes & Layers will be based at teakha in Sheung Wan daily (except Tuesdays) from 5–25 August, available from 12:30–4:30pm. In addition to the signature chocolate and vanilla flavours, there’s a new HK-inspired yin-yang hybrid of coffee and milk tea that’s piqued our interest. Get there before opening as we know first-hand that Strang’s oonuts are often sold out within an hour.
teakha, 18 Tai Ping Shan Street, Sheung Wan, 2858 9185
This month’s cover star, jean may is a cosy French restaurant nestled amongst Wanchai’s flower and fruit stalls, opened by Michelin-trained chef Tiff Lo and her designer brother, Ramon. Chef Lo has worked with three-starred chefs including Pierre Koffmann, Michel Roux Jr, Phil Howard and Eric Chavot in London, with Chef Koffman even referring to her as his “Chinese daughter” and “one of the most talented and hard-working chefs” he’s ever had in his kitchen. She returned to Hong Kong in 2018 as sous-chef at LPM (La Petite Maison), but now it’s time for Chef Lo to make a move on her own. This restaurant is named after the chef’s grandmother – her inspiration – and it features a pared-back menu of modern French dishes such as steak tartare, chicken liver parfait with cherries, country terrine with pineapple chutney and baguette, razor clams with parsley and garlic, ox tongue with salsa verde and raspberry and almond tart. Opening on 18 August for lunch and dinner, you can get an early taste of jean may now with its takeaway menu, available Wednesday–Sunday from 12–5pm.
14 Gresson Street, Wanchai, 3590 6033, firstname.lastname@example.org
Christopher Przemyski’s Bistro Concept Group is racking up the eateries in the Sai Ying Pun ‘hood. First came Flying Pig Bistro & Deli, El Macho and Lobster Shack, with modern Japanese izakaya Katsumoto now joining the SYP ranks. With dine-in banned at dinnertime for the time being, come for samurai-themed Katsumoto’s good-value donburi, bento box and katsu sando lunch sets. We’ve heard tell that the Wagyu M5 beef sando is already garnering repeat visits.
70 High Street, Sai Ying Pun, 2606 0826
Three Buns Burgers & Cocktails
Popular Jakarta and Singapore burger bar Three Buns returns on 6 August for its second pop-up at Potato Head Hong Kong, available for dine-in, takeaway and delivery for the foreseeable future. Combine Three Buns’ signature jazzed-up burgers and sides with Bali-inspired bottled cocktails like the Indo Bloody Mary, made with vodka infused with Balinese long pepper, tomato, beetroot and carrot juice, red pepper, citrus and salt. Plant-based Impossible and OmniMeat burger options are up for grabs too. Open daily, 12–6pm.
Potato Head Hong Kong, 100 Third Street, Sai Ying Pun, 2858 6066, delivery via JIA Everywhere (delivery available until 9pm)
Twist & Buckle
Churros! Twist & Buckle is Hong Kong’s first dedicated churrería, founded by two South Americans with a passion for these sugary fried-dough sticks – but this time shaped in a looped, “buckle” form. This takeaway joint showcases churros in all their many and varied forms, from the classic cinnamon-dusted churro served with a choice of dipping sauce (think chocolate, dulce de leche and condensed milk), to glazed options like crunchy matcha and one covered with Nutella and hazelnuts, to “chilled” churros paired with vanilla soft serve and creative toppings. Or opt for one of the be-all and end-all churro specials; we can’t wait to get our greedy paws on the Cookie Monster, pictured above – vanilla soft serve, cookie crumble and loads of chocolate sauce, complete with a neon blue churro twist. Open daily, 11am–11pm.
29–31 Chatham Road South, TST East
Xi Xup Pop-Up Kitchen & Bar
Sai Ying Pun’s got another cool pop-up with Tai Wai-based Vietnamese street-food eatery Xi Xup now basing itself there from 1 August until further notice. This takeaway-only joint serves up Insta hits like coconut coffee and the all-day Saigonese breakfast of cơm tấm, a belly-busting rice plate packed with grilled pork chop, steamed duck egg meatloaf, shredded pork skin and fresh and pickled veggies. Open daily, 12–9:30pm.
32 Second Street, Sai Ying Pun, 5744 0887, delivery via Deliveroo
Yum Cha by Man Wah
Fans of Mandarin Oriental’s F&B offerings will know that beloved Chinese restaurant Man Wah has temporarily closed as of this month for an extensive six-month renovation of the five-star hotel’s 25th floor. But diners don’t need to wait until next January for another taste of Executive Chinese Chef Wing-Keung Wong’s refined Cantonese dishes. Debuting on 8 August, Yum Cha by Man Wah will be open on Saturdays and Sundays going forward, from 11am–3pm, located at the elegant Small Connaught Room on the hotel’s first floor. Expect classic dim sum and select à-la-carte dishes including har gow with tiger prawn and bamboo shoot, crabmeat, black truffle and veggie dumpling, BBQ Iberian pork loin with longan honey and fried rice vermicelli with crabmeat and egg.
1/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central, 2825 4000, email@example.com
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