% Arabica (K11 MUSEA)
The newest HK shop location of coffee-connoisseur fave % Arabica – first opened in Kyoto five years ago – is truly a stunner, located within the much-anticipated golden KUBE waterside installation designed by Dutch architectural firm OMA. The dai-pai-dong-style kiosk features aluminium panels that have a special anodised golden finish that changes colour with the light, as well an arrangement of cubical marble chairs outside where guests can linger over a cup of % Arabica’s signature blend, Spanish latte or matcha latte.
K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST
Iconic British department store Fortnum & Mason has landed at K11 MUSEA. 181 is Fortnum HK’s in-house restaurant, named in honour of the shop’s address on Piccadilly in London. Elegant 181 is set to feature Fortnum’s signature lunch and dinner dishes – think Welsh rarebit, Scotch eggs and British-style ice-cream sundae Knickerbocker Glory – and beloved afternoon tea, all to the backdrop of stunning harbour views. Open daily 11am–7pm.
Shop 022 and 122, G/F and 1/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, book online
Butter Cake Shop
Black Sheep Restaurants’ online bakery Butter has got us drooling all over our keyboards! Order your fave desserts from Black Sheep’s portfolio of restaurants, from Burger Circus’ sky-high red velvet cake, to Motorino’s NY cheesecake, to La Vache!’s picture-perfect lemon meringue tart. Black Sheep really know how to butter us up…
Cadillac Bar & Grill
Photo credit: Cadillac Bar & Grill
From El Grande Concepts, the group behind crowd-pleasing stalwarts like Inn Side Out, Mo Bros and Grappa’s, comes massive open-air Mexican-American bar-restaurant Cadillac. It sounds like a cool spot to kick back with a margarita in hand while digging into both “north of the border” and “south of the border” dishes – from BBQ ribs, potato skins and hot wings from ‘Murica to tacos, chile relleno and quesadillas on the Mexican side.
7/F, Hysan Place, 500 Hennessy Road, Causeway Bay, 2521 2322
Gordon Ramsay Plane Food To Go
Along with Wolfgang Puck, whose airport restaurant opened in Hong Kong last month, everyone’s favourite tell-it-like-it-is British chef, Gordon Ramsay, has hit HKIA with Plane Food to Go, a 24/7 takeaway eatery offering the chef’s comfort-food signature dishes – from the full English breakfast to the short rib burger – as well as new dishes with an Asian twist such as the grilled cuttlefish and pork patty bun.
Shop 7E163, 7/F, East Hall, Terminal 1, Hong Kong International Airport, 1 Sky Plaza Road, Chek Lap Kok, 2754 9106
Hong Kong Museum of Art: Hue & Ink
The Hong Kong Museum of Art is back after a four-year-long renovation and expansion, and with it comes the opening of two eateries by Woolly Pig this month. Hue, on the first floor, will showcase seasonal Aussie-style cuisine by Australian chef Anthony Hummel (a protégé of celeb chef Mark Best), while ground-floor Ink is a more casual self-service concept focusing on DIY plates, local beers and gin and tonic on tap and homemade seasonal ice creams.
G/F and 1/F, Hong Kong Museum of Art, 10 Salisbury Road, TST, 2721 0116
Cool and cosy yakitori spot KIDO is set to open mid-month in TST, setting the stage for counter-side seating where diners can feast on the likes of the eatery’s signature binchotan-charcoal chicken skewers using every part of the bird (with the prized female Yamato Nikudori chickens imported from Nara), tempura-fried chicken nanban (with the recipe courtesy of KIDO Head Chef Kimura Junichiro’s father, who launched the dish at his restaurant Ogura in Miyazaki in the 1950s), healthy Fukuoka-style skewers with fruit and veg and deep-fried kushikatsu skewers from Osaka.
Shop G12–13, G/F, 8 Minden Avenue, TST, 2104 6855
Rosewood Hong Kong: Bayfare Social & Henry
Rosewood Hong Kong’s dining roster goes from strength to strength with the opening of two new restaurants this month on the fifth floor of the luxury hotel:
Chef Álvaro Ramos of Bayfare Social
All-day-dining Bayfare Social, headed by Madrid native Álvaro Ramos (formerly of el Willy in Shanghai and Hong Kong’s Komune), is described as a Spanish “gastro-market” where traditional Spanish cooking techniques are married with influences from Asia – similar to the chef’s East-meets-West approach at Komune.
Chef Nate Green of Henry
Foodie fave British chef Nate Green is back in business with the launch of meat-focused restaurant Henry, with the chef once again taking up his passions of sustainable nose-to-tail cooking and live-fire grilling, like he did at his dearly departed eatery Rhoda. In addition to the main dining space, bar and private room, Henry includes a butcher’s shop for guests to purchase dry-aged meat, homemade terrines, sausages, bacon and the like for cooking up at home.
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, TST, 3891 8888
Another bar/restaurant with a view has hit Causeway Bay. This one, ZENG, is located way up on the 30th floor of V Point and comes with its own al-fresco space. The menus offer creative East-meets-West cocktails and cuisine – perhaps Feng, Lin, Huo, Shan (pictured above), a flight of four shots inspired by the ancient Chinese tome The Art of War – paired with Hokkaido scallops with sea urchin, lobster ramen and crème brûlée custard with mochi. There’s shisha too. Open nightly until 2/3am.
30/F, V Point, 18 Tang Lung Street, Causeway Bay, 2353 0053, book online
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