5 Refined New Restaurants

5 Refined New Restaurants

Here are five that have opened of late that we believe are worth investigating.

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Keshia  Keshia  | over 3 years ago

The last six months have seen some distinguished additions to Hong Kong’s dining scene. Few cities can rival the scope of cuisines here, largely due to the influx of preeminent chefs from around the world.


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Arcane:

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With a high price point, the food is simple and precise; clean, with an immersive thoroughness for the origin of each element. The stories that accompany each ingredient are enthralling and palpable, drawing on slow methods and sustainable practices.

They use tuna from Spain, touted as the most sustainable in the world. Many of their vegetables are specifically cultivated for the restaurant by the sous chef’s father, who owns an organic farm in the New Territories. These details are what make the food, which is simply outstanding.

On Lan Street, Central / www.arcane.hk

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The Continental:

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 This restaurant, owned by Swire Hotels, has taken over the space that oncehoused Italian restaurant Domani. If you ever had the opportunity to eat atDomani, you would know that the atmosphere, decor, and food did not disappoint;The Continental is no exception.


When entering The Continental, theinterior (designed by David Collins Studio) will take your breath away with itshigh ceilings and intricate wave-like pattern, perfectly matched color palette,and all around photogenic design. This would be a great place for a casualafter work drink or for dinner. The environment is inviting and the service,phenomenal.


Pacific Place, Admiralty / www.pacificplace.com.hk/dine/The%20Continental


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Hanabi:

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Nestled in Knutsford Terrace, Privé Group (of NUR) have opened an exclusiveJapanese omakase bar. Japanese for “fireworks”, the dining experience at Hanabiis a burst of seamless, intricate Japanese flavors meshed with a modern flair.This is thanks in part to popular Japanese sushi chef Michael Chan (previouslyof Café Kool and NOBU Intercontinental Hong Kong) who brings his signaturesubtle Japanese cuisine with a fusion flair to this newly opened, intimate,romantic restaurant. The Tsubomi menu, costs $800 and features a daily specialappetizer, slices of creative and standard sashimi, soup, seasonal tempura andsome standout creative rolls of sushi. The Mankai menu, costs $1,200 andelevates the omakase dining experience to another level with its selection ofcreative sashimi, grilled seasonal dish and an even more varied selection ofcreative sushi.


Knutsford Terrace, Tsim Sha Tsui / www.knutsfordbyprivegroup.hk/


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On Dining:

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Chef Philippe Orrico has done it again. Just a mere year since the opening ofcritically-acclaimed Upper Modern Bistro, he recaptures Hong Kong’s avid dinerswith the launching of his second project – ON Dining Kitchen and Lounge. Therestaurant is structured like a duplex, split between an upper floor lounge andoutdoor terrace overlooking glittery Central and a plush lower floor diningroom with an open kitchen and private dining room. The team behind the newrestaurant is an All-Star lineup, with Jeremy Evrard, who already works withPhilippe at Upper Modern Bistro, Giancarlo Mancino on the bar who’s recentstint was at Otto e Mezzo, and Nicolas Deneux, who was most recently the head sommelierat the Grand Hyatt, supervising the wine selection.

On Lan Street, Central / www.ontop.hk/

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La Saison:

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Tucked amongst theblazing neon lights of chaotic Cameron Street in Hong Kong’s bustlingTsim Sha Tsui, lies a little culinary secret. Push through the hordes ofgaping tourists, and whizzing past clouds of exhaust blooming from jam-packedrows of traffic, and you will find the polished, tranquil oasis of LaSaison. In sharp contrast to the chaos outside, La Saison is all refinedluxury, awash in muted greys and natural wood tones. The first Asianventure by veteran chef Jacques Barnachon, La Saison’s ethos is based ondeep-rooted respect for sustainability and seasonality. “You cannothave cherries all year round” perfectly sums up the ethos, as Chef Jacques onlyuses ingredients when they are in season. n Hong Kong, the man ChefJacques has appointed to lead is Executive Chef Florian Muller, aformer protege from L’Etang du Moulin.

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Cameron Road, Tsim Sha Tsui / www.lasaisonbyjb.com/

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Keshia

Keshia | Hong Kong

Yes, but is it edible? [digital editor]

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