Header image courtesy of Woo Cheong Tea House
From a modern Spanish paella bar and a French-Japanese steakhouse to a Chilean grillroom, we travel around the world with the most exciting new restaurants, menus, and culinary pop-ups in Hong Kong this December.
After a three-month facelift, the upper floors of the Woo Cheong Pawn Shop is being reopened as the Woo Cheong Tea House, an upscale Cantonese dining destination that specialises in an old-meets-new approach for Chinese cuisine. Presented by Classified Group, the floral-themed Woo Cheong Tea House is split into two levels—one for enjoying premium teas, tipples, and dim sum nibbles, and the other for an elevated sit-down affair.
Helmed by head chef Edmond Ip, the restaurant combines sophisticated craftsmanship with seasonal ingredients to dish up classic Cantonese fare with a modern twist, evident in signature plates such as the flambéed Woo Cheong premium barbecued pork ($398) made with pork shoulder blade, and the tea-cured three-yellow chicken (starting from $308)—both of which need to be ordered 24 hours in advance. For something that stuns the palate as well as the eyes, opt for the deep-fried crispy baby pigeon with tea-cured pigeon egg ($168), marinated in soy sauce and beautifully presented in a nest-shaped vessel. Dim sum is not to be missed, featuring dishes like the steamed shrimp dumplings with Dragon Well tea ($98) and barbecued pork puff with mixed lemon ($68).
Woo Cheong Tea House, 1/F & 2/F, 62 Johnston Road, Wan Chai | (+852) 2866 3444
Lauded British chef Simon Rogan is set to open a new bakery-slash-wine-bar concept in Lee Tung Avenue in late December. With The Baker & The Bottleman, sustainable and traditional baking techniques are pushed to the forefront during the day while natural and low-intervention labels are highlighted at night. His new dining and drinking destination is led by executive chef Oli Marlow and his team of award-winning chefs and bakers, using locally sourced and seasonal ingredients to produce house-made British pastries, cakes, and bread.
By night, the venue transforms into a convivial natural wine bar, where patrons can enjoy happy hour deals, bar bites, cold cuts, and cheese platters in a casual and friendly environment. Master sommelier Pierre Brunelli thoughtfully curates a menu of bottles from organic and biodynamic winemakers which are rarely seen in Hong Kong. True to Simon Rogan’s philosophy, all featured vineries embody the ethos of environmentally-friendly farming.
The Baker & The Bottleman, Shop G14–15, G/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
Nestled in the veritable foodie haven that is Kau U Fong in Sheung Wan, Posso is a new neighbourhood restaurant specialising in Italian cicchetti, a form of Venetian small snacks. Presented in a format of small plates not dissimilar to Spanish tapas, cicchetti are perfect for diners who want to try a little bit of everything. With a petite kitchen team led by chef-owner Max Wong—formerly of Shady Acres—Posso infuses its bite-sized menu with a creative nature and larger-than-life flavours that seem to contradict its humble presentation and interiors.
Must-orders include the grilled octopus ($80) with butternut squash and ink; the two-toned agnolotti ($65) stuffed with chicken parmigiana and served in a moreish consommé; the oversized raviolo ($60) with ricotta and fried sage in brown butter; and the savoury tiger prawn risotto ($100). Finish off with the house tiramisu ($50).
Posso, G/F, 12 Kau U Fong, Central | (+852) 9870 0898
From the folks behind elevated fusion restaurant Le Rêve comes Bifteck, a new French-Japanese steakhouse in Wan Chai that specialises in premium cuts from Japan, the US, Belgium, and Australia. Veteran chef Ken Kwok—formerly of Michelin-starred Vea and Wagyu Takumi, amongst others—brings his wealth of expertise to this contemporary concept, infusing the traditional idea of steakhouses with a fresh touch that will surprise even seasoned meat lovers.
Witness masterful techniques at work in the preparation of the Japanese A5 snow-aged Wagyu beef, the signature cut of Bifteck which uses the “yukimuro” ageing process. Kept at between one to two degrees Celsius, the meat undergoes a transformation with a moist and tender result for flavour and texture, and this traditional method stems from the wintry slopes of Niigata in the Chūbu region of Japan.
Other mouth-watering offers include the Australian Black Angus porterhouse (starting from $150 per 100 gramme) and the Japanese A5 Kobe wine tenderloin ($588) with sukiyaki sauce, fennel, potato purée, broccolini, and black garlic purée. Highlighting beef from a lesser-appreciated region, the porcini-crusted 35-day dry-aged Belgium sirloin ($448) is served with baby vegetables in chimichurri sauce and a beef fat vinaigrette. Pair your meal with French wine and Japanese sake to complement.
Bifteck, 23/F, QRE Plaza, 202 Queen’s Road East, Wan Chai
Grill Manten-boshi has opened its first Hong Kong branch at Ocean Terminal, bringing its acclaimed omelette rice dishes to our shores. Founded in the 1970s by Yoshinao Kubota—the protégé of Tokuzou Akiyama, a chef to Emperor Shōwa—the time-honoured restaurant follows the traditional wayō philosophy (和洋折衷; Western-influenced cooking in Japanese cuisine) to craft unique omelette rice combinations.
Using ranou eggs from Oita, an eight-ingredient rice base, and three different kinds of gravy specialities, Grill Manten-boshi presents signatures such as the Hong Kong-exclusive eel omelette rice ($248) and the classic Japanese gravy omelette rice ($128), amongst other classic omelette rice dishes. Other wayō delights include desserts like the Japanese soufflé pancake (starting from $108) and the Japanese sweet potatoes waffle ($128).
Grill Manten-boshi, Shop OT301–301A, 3/F, Ocean Terminal, Harbour City, Tsim Sha Tsui | (+852) 3751 5345
Indulge in classic Brittany fare and modern crêpes with a twist at Anne, the latest bistro concept by Bohème Restaurant Group. Channelling casual vibes, Anne epitomises the relaxed homeliness of French kitchens with an arrangement of dark wood furnishings, white brick walls, and checkered tablecloths.
Recognisable dishes like the Niçoise salad ($78) and the street food-inspired galette-saucisse ($68) are sure to please, while the fanciful crêpes will speak to adventurous foodies—such as The American ($138) with minced beef, Swiss cheese, and pickles, or The Thai ($178) with spicy shrimp, lemongrass, and Thai basil. More traditional options like The Savoy ($138)—made with raclette cheese, gherkins, and potatoes—are on the menu as well. Complete the spread with mains like the duck confit ($188) and sweet treats like the salted butter caramel crêpe ($68).
Anne, Shop G05, G/F, Monterey, 23 Tong Chun Street, Tseung Kwan O | (+852) 6277 2293
Chef Francisco Araya is taking our taste buds to Latin America this season with the opening of Astra, a new Chilean grillroom. Leveraging on his experience at acclaimed restaurants like El Bulli, Mugaritz, and his own 81 Restaurant, Astra aims to showcase the famed grilling technique known as “asado” that has been popularised by various South American cuisines, supported by premium ingredients and produce to exhibit the signature flavours of Patagonia.
Must-order items on the menu include the 400-gramme Rubia Gallega “chuleta” rib-eye ($998), which has been dry-aged for 50 days, and the 900-gramme spring lamb shoulder ($698), and the 350-gramme Iberian pork shoulder “secreto” ($428)—perfect for sharing amongst meat lovers. Pair the mains off with starters like the dry-aged Angus beef tartare ($138) and homemade empanadas ($88) for a veritable feast.
Astra, Shop 2, G/F, The Centrium, 60 Wyndham Street, Central | (+852) 2668 2348
Woolly Pig Hong Kong transforms its former Big Sur locations into Majo, a new tapas and paella bar in the heart of Soho. Helmed by executive chef Alberto Sancassani, Majo channels the spirit of nineteenth-century Madrid to create a vibrant menu of Spanish small plates, paella dishes, hams, cold cuts, and family-style sharing platters, alongside hand-picked boutique wines and playful cocktails to be enjoyed on the alfresco patio.
Majo, G/F, 22 Staunton Street, Soho, Central
Inspired by the ubiquitous hawker markets of Singapore, Jom is a modern restaurant that strives to bring an authentic take on Singaporean cuisine to Hong Kong diners in a humble and inviting setting. From small appetisers for sharing to signature plates like the popular chilli crab, Singaporean laksa ($98), and Hainanese chicken rice (starting from $168), all dishes come served with homemade sambals and condiments to spice up your meal, courtesy of founder and first-time restauranteur Jordan Lee, whose childhood served as the impetus behind Jom.
Recommended dishes also include the chilli crab bun ($98) served with mantou; the colourful rojak ($68) of mixed fruits, vegetables, crushed peanuts, and a dressing of spiced palm sugar; the belly-warming beef rendang ($148) with toasted coconut; and the lesser-seen prawn mee siam ($98) with vermicelli and fresh prawns.
Jom, 7 Tai Wong Street East, Wan Chai | (+852) 6426 3084
As the first of three concepts under Pacific Place’s new dining and drinking destination WellWellWell, Auntie Āyi embodies the richness of Chinese home cooking and provides a contemporary atmosphere to showcase a wealth of ancient and modern eating traditions. Step into its spaceship-like interiors and allow yourself to travel back to a time when ma jie (馬姐) ruled the roost, plating up time-honoured Southern Chinese dishes with a novel twist.
Diners can look forward to dishes like the sesame candy chicken, a highly technical recipe that takes the sweetness and crunch of old Hong Kong sesame candy to blend with the tender meat of free-range chicken. In a feat of masterful craftsmanship, the plate is presented in a nostalgic 1970s style to emulate a phoenix rising from the flames. Similarly difficult to prepare is the baijiu- and huangjiu-marinated 8 Immortals drunken platter, which features a selection of cold starters to whet your appetite. Other not-to-be-missed dishes include the two-way stuffed crab claws, silky egg custard with fresh lobster, the Qing Dynasty-inspired “Chan village” noodles with crunchy Tai O shrimp paste, and the Angus beef with runny egg yolk claypot rice that’s perfect for dipping temperatures.
Auntie Āyi, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty | (+852) 2803 7881
Expanding upon the Michelin-starred success of Écriture, Plume is Le Comptoir’s latest gastronomic offering to the discerning oenophiles of Hong Kong. Located atop the iconic H Queen’s tower, this sky-high wine bar presents a formidable Euro-centric wine list, paired with curated bar bites from Écriture’s executive chef, Maxime Gilbert.
With Victoria Harbour and the Central skyline as your backdrop, wine lovers can settle into the sophisticated grey-and-yellow lounge space and take their time to find their favourite bottle from a 500-label-strong menu, thoughtfully selected by director of operations and head sommelier Marc-Antoine Compper and Chef Maxime. Labels from Burgundy and Bordeaux are prominent, and the focus remains on Old World wines. Nibble on French bistro plates like the homemade French toast, the quintessential croque monsieur, and an indulgent beef tartare made with Australian Wagyu beef. A few of Écriture’s signatures can be enjoyed as well, such as the caviar tart.
Plume, Rooftop, H Queen’s, 80 Queen’s Road Central, Central | (+852) 5200 1683
Epicurean Group ventures into classic Chinese cuisine with Ship Kee, a spacious banquet hall that pays homage to the long-established Cantonese restaurants that have fed Hongkongers through generations. From the vintage-inspired floral wallpaper to the bubbling live seafood tanks, Ship Kee immediately feels like home, and the expansive menu presented by executive chef Dee Lui and his team feels authentic and timeless.
Don’t miss the braised sea cucumber with pomelo skin in abalone sauce ($288 per person) for a collagen-boosting treat, as well as the flavourful diced lobster with Sichuan dried chilli and salt-baked chicken ($368). Masterfully executed, the pig stomach stuffed with whole yellow chicken with white pepper (starting from $688) is a labour-intensive recipe that requires at least three hours of boiling and seasoning and must be pre-ordered. Other recommended dishes include Master Woo’s honey-glazed BBQ pork (starting from $98) and sizzling giant grouper belly in claypot ($188), as well as the classic dim sum selection.
Ship Kee, G/F, Pao Yip Building, 7 Ship Street, Wan Chai | (+852) 2893 9688
Amante Group is adding to its growing portfolio with The Next Chapter, an all-ages restaurant and sports bar suitable for family brunches, weekend tipples, convivial dinners with friends, and more. Presenting a cornucopia of global dishes across an extensive menu, there’s truly something for everyone, whether you are in the mood for fresh seafood, grilled appetisers, soups and salads, sourdough pizzas, homemade pastas, and premium meat cuts.
Equipped with a lush courtyard for alfresco adventures, The Next Chapter boasts tasteful interiors of lively blue and gold with copper and grey accents. Equally notable is the restaurant’s dedication to sustainability and reducing its carbon footprint, including sourcing from local farmers, using bamboo straws, and applying a nose-to-tail approach.
From its rotating menu, feast your eyes on dishes like the Instagrammable, three-tiered seafood tower ($880) and the hot stone Spanish Ibérico pork ribs ($138). Comfort dishes come in the form of the black truffle mushroom risotto or spaghetti ($138) and the audacious Duck Trilogy ($288) with duck confit, pan-fried duck breast, and duck foie gras served with orange plum sauce. Finish off with a sweet treat, like the mango mousse ($68).
The Next Chapter, Shop R&S, G/F, Seaview Crescent, 8 Tung Chung Waterfront Road, Tung Chung | (+852) 2907 6808
East meets West over the teppan at Otetsu, a new fusion restaurant that marries Japanese grilling techniques with seasonal ingredients from around the globe. Highlighting meats like Ibérico pork and Kumamoto A5 Wagyu beef alongside oceanic treasures like king crab, geoduck, giant abalone, and lobsters, Otetsu presents its teppanyaki plates through a six-course tasting menu and an à la carte menu for lunch and dinner service. Reserve a seat at the wooden counter to witness how molecular gastronomy preparation methods and Western meat smoking approaches are applied to teppanyaki for a unique variation on the famed Japanese cuisine.
Otetsu, 13/F, L’Hart, 487–489 Lockhart Road, Causeway Bay | (+852) 5703 1162
Anticipated to open this season at Landmark’s Alexandra House, Grand Majestic Sichuan is Black Sheep Restaurants’ latest Chinese restaurant concept, set to emulate the lavish and opulent dining halls of old Hong Kong. Expect tried-and-true Sichuan classics dressed up with a striking and contemporary feel, and a refined setting in which to indulge and reminisce upon the grandeur of historical Hong Kong and Sichuan’s long-standing culinary traditions.
Say ciao to Little Napoli, the newest pizzeria serving the Happy Valley neighbourhood. Chef Gavino Pilo presents delights from his native Naples in the form of handmade pizzas, panuozzo (sandwiches made with pizza dough), and ripieno fritto (stuffed pizzas). Served up as convenient grab-and-go fare, the goods are baked in a custom-built brick oven imported from Italy, resulting in perfect pies with a charred crust and gooey centre.
Aside from the ever-popular Margherita ($158) and the chilli-sprinkled Diavola ($178), Little Napoli presents specialities like the volcano-inspired Vesuviana ($220) with Italian fennel sausage, turnip greens, two cheeses, and chilli flakes. Sandwiches like the roast pork & bell pepper panuozzo ($218) with porchetta and smoked mozzarella are not to be missed, and the cicoli ham & ricotta ripieno fritto ($198) is a piping-hot pocket of deliciousness.
Little Napoli, 8 King Kwong Street, Happy Valley | (+852) 6882 1823
OBH presents its latest izakaya concept, Torihachi, in the rather corporate neighbourhood of Quarry Bay. Combining modern sensibilities with traditional influences, Torihachi is dressed in a sophisticated palette of slate grey and blonde wood, elevating the restaurant and its atmosphere. Come for after-work tipples with colleagues or social dinner with friends and delight in the menu of yakitori and small plates, perfect for sharing and tasting.
Highlights include the rich hanjuku tamago with pork belly ($48), the charcoal-grilled chicken skin lollipop ($35), and the tsukune Benedict ($48), a chicken meatball skewer served with a Hollandaise sauce. For a touch of fusion, tuck into the decadent sea urchin French toast ($98) and the seven-layered tuna mille-feuille ($108). Finish off the meal with a sweet and savoury monaka ice cream with foie gras ($108) made with French foie gras ice cream.
Torihachi, Shop G03, K11 Atelier, 728 King’s Road, Quarry Bay | (+852) 3563 8532
Pirata Group expands to the Eastern District with a multi-concept venue consisting of four restaurants under one roof. Dubbed The Sixteenth, this collection of eateries caters to professionals and residents in the neighbourhood.
Going back to where it all started for the ever-growing hospitality group, La Favorita dishes up Italian classics sprinkled with the dramatic flair of 1960s opera houses. Diners will love the touch of grandeur and opulence, and theatrical signatures like the lobster tagliatelle, cheese wheel al tartufo, and bistecca alla Fiorentina will no doubt prove to be crowd-favourites. Wines on the menu are of the Italian variety, of course.
Honjokko takes Pirata Group’s Honjo concept and transforms it into an even more artful and sophisticated sushi experience. Using authentic Japanese ingredients and expert techniques, the menu presents nigiri, gunkan, maki, and rolls to tantalise the taste buds, while the beverage programme highlights over 30 sakes and a thoughtful wine list to pair with the food. Opt for a seat at the counter to watch the masters in action, or one with full views of the city.
Back for its third iteration, TMK Funk & Rolls carries on the music-inspired torch for its older siblings Punk & Rolls and Rap & Rolls. Look forward to similar creative handrolls and temakis and an eclectic mix of nori bowls, sushi, and sashimi to go along with sake, umeshu, highballs, and draught beer.
Last but not least, Tempo Tempo makes use of the restaurant venue’s expansive outdoor terrace to create a space that’s perfect for hanging out any time of the year. Lined with lemon trees that give off a perpetual Mediterranean summer vibe, guests can look forward to a wide range of bevvies, such as champagne cocktails, martinis, Aperol spritzes, and more, alongside flavourful Italian bites like cold cuts, sliders, crostini, and pizzette.
The Sixteenth, 2/F, Oxford House, Taikoo Place, 979 King’s Road, Quarry Bay
Michelin-starred sushi master Hisayoshi Iwa and his protégé Tsukasa Kaneko are bringing the quality and finesse of award-winning Ginza Iwa to Hong Kong with the opening of Sushi Hisayoshi. Highlighting the most premium selection of seafood available from Japanese waters, the upscale sushi restaurant presents four different omakase menus to choose from, each showcasing the expert techniques honed by its celebrated chefs.
Fish is sourced from seasoned suppliers on a daily basis to guarantee the best quality. Its interior design is no slouch, either; Sushi Hisayoshi commissioned Junzo Irikado, whose portfolio includes Sushi Saito and Shinji by Kanesaka, to design a clean 30-seater restaurant with a wrap-around counter of the ancient hinoki cypress.
Omakase menus include the 15-course Setsugekka ($780) and 19-course Kazabana ($1,180) for lunch, and the 19-course Oboro ($1,780) and 23-course Sumeragi ($2,180) for dinner. Of these delicacies, the signature of Sushi Hisayoshi is the fermented otoro, dry-aged in-house using time-honoured Japanese preservation techniques from before the invention of refrigeration. Sitting in a custom-built maturation cabinet for two weeks, the tuna belly undergoes a transformation to develop a stronger umami note, before finally being seared over charcoal for melt-in-your-mouth texture and taste-bud-hugging flavour. Other notable courses include the dreamily tender soft-braised octopus, red sea bream in marinated egg yolk vinegar, marinated scabbardfish, corn tofu, braised conger eel, and the rather unusual monkfish liver, prepared two ways with red wine and bonito broth.
Sushi Hisayoshi, Shop G111, G/F, Gateway Arcade, 3–27 Canton Road, Tsim Sha Tsui | (+852) 2383 3366
Spread across two floors and 5,300 square feet in the heart of Causeway Bay, Kacho Fugetsu is a veritable dining playground and cocktail heaven, presented in a spectacular and opulent fashion for those who like a touch of drama with their food and drinks. Leaning on the wabi-sabi (侘寂) concept of imperfect aesthetics, the glamorous “urban izakaya” is dressed in striking black and white, with statement light fixtures and an exciting open kitchen.
From the fresh seafood counter to the menu of speciality kushiyaki, kamameshi, and more, must-tries include the Matsuba crab roll with sea urchin topped with caviar; the tuna trio of prime fatty tuna, seaweed-wrapped fatty tuna, and leek tempura grilled tuna jaw; and the Japanese pot rice with foie gras and eel. One-of-a-kind omakase menus can be requested from the chefs in the private room for up to eight guests.
After dinner, continue the fun through a mysterious corridor that leads you to a dark speakeasy, where plush furniture and subdued colours welcome intrepid guests to drink the night away under star-like decorative lights. Whet your whistle on custom cocktails and a curated sake and whisky list of over 30 labels.
Kacho Fugetsu, 23/F & 25/F, Cubus, 1 Hoi Ping Road, Causeway Bay | (+852) 2872 8968
Fish for your food (metaphorically) at Gassan, a theatrical new Japanese restaurant replete with a traditional yakatabune (屋形船; Japanese houseboat) as the eye-catching centrepiece. In this dramatic “fishing village,” diners can indulge in a meal of kaiseki-ryōri (懐石料理; a traditional multi-course Japanese dinner) centred around fresh catches and seasonal produce. Named after the highest of the three sacred mountains of Dewa Sanzan, Gassan brings the immaculate culinary techniques of Japan to Hong Kong courtesy of executive chef Wong Kwun-wa, who opened Hiyama in Harbour City, and head chef Hoso Hidekatsu, a veteran of kyo-ryōri (Kyoto cuisine).
Opt between two different omakase menus (starting from $888) or sample the Gassan experience with the more affordable lunch set ($268) and à la carte menu. Larger groups can take advantage of the grand private dining chamber for up to 14 guests, while those who seek an intimate affair can book a seat in the omakase washitsu (和室; Japanese-style room), which accommodates for six diners at a classic hinoki counter with a dedicated chef to prepare the meal. Allow Gassan’s sommelier to hand-select seasonal sake, whisky, and wine from the restaurant’s cellar, which houses over 350 different labels, for the perfect pairing. Rare finds include the legendary Karuizawa whisky and the award-winning Ginrei Gassan junmai daiginjo, brewed in the foothills of Mount Gassan.
Gassan, 19/F, H Queen’s, 80 Queen’s Road Central, Central | (+852) 3499 1427
With the meteoric rise of plant-based diets and an increased focus on health in recent years, it’s easy to forget that vegetarianism has long been rooted in culinary traditions around the world, especially in the East. Born from its place in history as one of the global centres of Buddhism and Taoism, Chinese vegetarian food has enjoyed a storied past, and it is this centuries-old cooking tradition that Veggie Kingdom pays homage to.
Dishing up old classics with a modern twist that’s completely its own, this new addition to the Tsim Sha Tsui dining scene is a hidden gem that offers more than meets the eye. Despite its homely and humble interiors, Veggie Kingdom serves up big flavours, putting forth not only mock meat dishes with convincing textures and tastes that are made of natural alternatives, but also dim sum delicacies that highlight the beauty of greens and “seafood.”
Notable favourites include the honey-coated barbecue “pork” ($118) and the sweet & sour wok-fried monkey head mushroom ($128), while the carrot saltwater samosas ($36) shine on the dim sum menu. Good for work lunches, convivial family get-togethers on weekends, and shared meals with friends, Veggie Kingdom brings a modern and fresh touch to Chinese vegetarian food that elevates the art form from its modest origins.
Veggie Kingdom, 7/F, VIP Commercial Centre, 120 Canton Road, Tsim Sha Tsui | (+852) 2366 3233
A sprawling space by Chevalier Group has opened in Tsuen Wan, featuring distinctive zones dedicated to different aspects of Japanese cuisine. Ikigai Concepts’ clean and contemporary interiors are reminiscent of a zen den, replete with two private rooms in addition to the main dining areas. Depending on your mood, you can opt for skewers from the kushiyaki grill, a pleasant omakase meal of seasonal delicacies, or teppanyaki cooked tableside.
But that’s not all—a “sake tasting lounge and bar” offers diners tastings options by the glass from more than 30 different bottles of award-winning, classic, and seasonal sake labels. Featuring an interactive vending dispensary that invites you to scan QR codes for flavour profiles and purchasing, this is a sake bar crawl in one convenient place. Try the Daimon 35 Junmai Daiginjo, which was the sake of choice served to world leaders and dignitaries at the 2019 G20 Summit in Osaka, or the Soutenbou Takane Nishiki Junmai Daiginjo, produced by a centuries-old brewery with local Japanese rice and mountain water for a unique palate.
Ikigai Concepts, Shop 211, Nina Mall II, Tsuen Wan | (+852) 2618 2812
Showmen Group, the hospitality venture behind Kinship and Smoke & Barrel, is introducing Brooklyn Yakuza, a new izakaya concept by chefs and restauranteurs Arron Rhodes and Chris Grare. Presenting an eclectic Japanese-American take on East-meets-West cuisine, Brooklyn Yakuza aims to reel in the late-night crowd with its buzzing vibes and down-to-earth flavours. While the bartenders serve up dramatic sake, shōchū, and umeshu tipples fit for rambunctious drinkers at Oyabun—the Manhattan-inspired cocktail bar located within the restaurant—the kitchen team complements the experience with a menu of bold, Western-inspired Japanese delicacies.
With a focus on seasonal ingredients, the menu is split into sections like Cold Blood, featuring mainly raw starters like the hamachi crudo ($158) with mustard teriyaki sauce; Nibblz, where diners can delight in the shishito & corn salad ($88) in miso lemon butter; Fried 911, which covers crab croquettes ($118) and BFC karaage ($108); Grilled 911 with chicken skewers (starting from $114) and grilled salmon ($188); and Baller, where the Bluefin chutoro & caviar ($640) steals the show. Finish off with something sweet from Booty Call—how about the Ishigaki pineapple soufflé ($88)?—and bop along to infectious hip-hop tunes and monthly DJ nights.
Brooklyn Yakuza, 29 Wyndham Street, Central | (+852) 2866 1034
Decked out in a beautifully atmospheric design meant to invoke the mystique of Japan’s forests, the entrance to Sakeh seemingly transports you into another world. Once past the instantly recognisable ukiyo-e take on The Last Supper, diners can settle into bell-shaped booths, counter seats, and group tables to indulge in Sakeh’s signature dish: the chochin ($68), a lantern-like skewer made with an immature egg yolk attached to fallopian tubes.
For the less adventurous amongst us, Sakeh offers plenty of other yakitori favourites, such as the homemade chicken meatball with cartilage ($48), gizzard ($38), chicken neck ($38), and more, all made from Hanamidori or Awa-odori chicken for the best flavour. Seafood, pork, and beef also make appearances on the menu in the shape of the grilled Kagoshima A5 Wagyu ($388), tiger prawns with uni paste ($128), and Hokkaido scallops ($118).
Sakeh’s private rooms are a more subdued affair, all elegance and clean lines with a pop of colour from the décor of sake barrels, oil-paper umbrellas, and decorative lanterns. Bang the gong right outside the dining area with a call of “Okori desu!” if you are feeling generous—it signals that you will buy a round of drinks for all patrons!
Sakeh, The Bauhinia, 5–9 Observatory Court, Tsim Sha Tsui | (+852) 3709 9251
Kokoro Tokyo Mazesoba is the latest Japanese restaurant chain to make its way over to Hong Kong. Opened in 2013 by chef Takuma Ishikawa, the popular concept was quick to sweep honours and awards for its gourmet mazesoba (まぜそば), a Japanese dry noodle dish. Crafted according to a secret recipe developed by its founder and with premium ingredients, their noodles are made in-house with multigrain flour to guarantee maximum freshness.
Choose from nine flavours of mazesoba, including well-loved options like the premium Tokyo mazesoba ($109) that comes with 12 toppings, and the Hong Kong-exclusive yuzu salted mazesoba ($99) with slow-cooked chicken. As for the environment, Kokoro Tokyo Mazesoba had its space tactfully designed by Seiki Mori, creating a minimalist dining room of blonde wood furniture, marble textures, and splashes of contemporary Japanese calligraphy.
Kokoro Tokyo Mazesoba, Shop 1C, G/F, 68 Hennessy Road, Wan Chai | (+852) 3751 6966
Modern noodle bar Dam:a has landed in Sai Ying Pun! Brought to you by the folks behind Korean gastropub OBP and 11 Westside, this “experimental dining affair” is headed up by chefs Waheeb Abrahams and Kevin “Ching” Lam, who collectively bring their combined expertise from working at Ho Lee Fook, Carbone, Jinjuu, and Brass Spoon to the new venture. Pushing creativity to the forefront, Dam:a’s compact menu covers noodles (obviously), snacks, and daily specials, with all noodles made locally according to a secret recipe developed by Chef Ching.
Go for the sullung ($148) with toothsome South African M5 Wagyu in a warm Korean beef broth, or the sam gae ($128), which features chicken char siu, soy egg, fried garlic, and leek in a Korean ginseng chicken broth. Spice-lovers will not be able to resist the spicy chicken noodles ($118), topped with furikake and a duck egg. Other highlights include the house-smoked lamb kalbi ($148) served with crab ssamjang; the dubu kimchi ($88) of crispy fried tofu and kimchi coleslaw; and the beef tartare ($138) drizzled in spicy soy sauce with a cured duck yolk. Finish things off with Dam:a’s selection of sake, highballs, soju, or draught beers.
Dam:a, G/F, 110 Queen’s Road West, Sai Ying Pun
Indulge in delicious bites, sumptuous wines, and a cheerful atmosphere at Chueca on Gough Street, a new tapas restaurant that channels the passionate energy that personifies Spain. Inside its Yuki Yasukagawa-designed interiors, let the calming palette of cornflower blue and textured beige wash over you like waves crashing on soft sand, and allow yourself to be whisked off to the coastal bars of the Mediterranean.
Led by chef Jordi Vallés, who previously made his mark as the executive chef of Aqua Group and Pirata Group restaurants, draws upon his upbringing in Spain for the driving concept behind Chueca’s menu. No shared feast can start without a platter of nibbles, and dishes like the croquetas de jamón ($60) and sobrasada bikini are signatures that always hit the mark. Round out the spread with the bountiful lobster rice ($650) and finish off with Spanish classics like the flan de nata or Basque-style cheesecake. Chueca also offers a set menu ($588 per person) that highlights the best of the best, including a seafood platter, some tapas, a main course, and dessert. Amp up the vibes with a carafe of sangria or cava and live life the carefree Spaniard way!
Chueca, 8–10 Gough Street, Central | (+852) 2703 0810
A new wine-centric destination has opened in the Sheung Wan neighbourhood to the delight of vino aficionados across town. Helmed by the formidable trio of executive director Hervé Pennequin, chef consultant Laurent Varachaud, and executive chef Mickael Messina, Bacchus is a lavish new venture that aims to foster and indulge a greater appreciation for rare wines in Hong Kong. Housing over 800 labels from across the globe in its extensive collection, the list is curated by Pennequin, a passionate and award-winning sommelier who counts being head sommelier for Amber by Richard Ekkebus and the Hong Kong Jockey Club amongst his many accomplishments.
Of course, good wine should go with good food, and Bacchus has invited seasoned chefs Varachaud and Messina to craft seasonal dishes to complement the wines. Inspired by childhood flavours, the vibrant spirit of Hong Kong’s wet markets, and the treasure trove of Asian ingredients, the two French chefs leverage their experience in the fine-dining kitchens of Michelin-starred Alain Ducasse and Pierre Gagnaire to create a signature à la carte menu that pays tribute to the restaurant’s namesake. Each dish comes with pairings as per Pennequin’s suggestion, and diners can enjoy their meal in a brightly lit dining room or in the alfresco wine garden.
From the Japanese sea urchin & Black Angus beef sirloin rolls ($238) to the poached Macao Dover sole in filets & sake creamy sauce ($488), the creative recipes perfectly reflect a union of East and West, accentuated by select labels such as the Volnay 1999 pinot noir ($660), the Vin Blanc de Palmer 2018 sauvignon gris ($510), and the Ao Yun 2017 cabernet sauvignon & franc ($390), amongst many others.
Bacchus, 3/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan | (+852) 3750 5200
If you like your meals with a touch of mystery and a side of shisha, look no further than Dark Leaf Café & Lounge, a brand-new venue that specialises in East-meets-West plates, signature cocktails made with home-brewed teas, and over 80 different shisha flavours. More of an elegant parlour than a full sit-down affair, Dark Leaf nonetheless puts forth a focused and thoughtful menu that emphasises rich flavours that go well beyond run-of-the-mill bar bites.
Feast on trademark dishes like the lobster mentaiko spaghetti ($188) and M4 Australian Wagyu rib-eye steak with truffle fries ($228), alongside creative tea-infused cocktails like the smoky lapsang souchong ($88) with whisky, calming chamomile ($88) with tequila, and the sencha ($88) with vodka and homemade lychee syrup.
Dark Leaf Café & Lounge, 8/F, 726 Nathan Road, Mong Kok | (+852) 9016 0223
What do you get when you combine an ardent scuba diver with a passion for sustainable dining and an acclaimed chef with almost 30 years of culinary experience? Something that looks little like Percy’s, a new gastronomic destination in Central that’s all about responsibly sourced seafood and laid-back neighbourhood hangout vibes. Named after English poet Percy Shelley—literature-inspired names seem to be all the rage in Hong Kong’s F&B scene these days—Percy’s is the gustatory brainchild of executive chef Braden Reardon (formerly of Black Sheep Restaurants’ Carbone and Buenos Aires Polo Club) and director Aaron Teo, who share a love for good food, environmental awareness, and responsible consumption.
Offering a vivid range of East-meets-West cuisine—which includes charming creations like the lobster bao ($118) with Maine lobster; the scallop egg waffle ($188) drizzled in maitake aioli; and the dry-aged tuna steak ($408)—alongside daring recipes like the swordfish schnitzel ($448), the creative seafood-centric dishes will be paired with a curated list of innovative cocktails, whisky, sake, boutique wines, and beers. Ingredients are supplied by local fisheries and farms whenever possible, with a minimal-waste approach in mind.
Percy’s is now in its soft-opening phase, with an official opening slated for November.
Percy’s, 18–18A Shelley Street, Mid-Levels | (+852) 2898 2699
Four years after its inaugural pop-up at PMQ Taste Kitchen, home-grown chicken wings specialist Wingman is expanding its portfolio of restaurants with a brand-new street food concept: the sliders-focused Sip & Slide. Similar to how Wingman allows its guests to customise their preferred chicken platters, diners have the option to mix and match their own miniature burgers (starting from $98) from over 10 different flavours, featuring wacky creations like the Peking Quack with pulled hoisin duck and quail egg; Triple B with Wagyu, cheese, beetroot jam, bacon, and Parma ham; and the plant-based Fantastic Mr Fungi with pulled BBQ mushroom, pineapple, avocado, spinach, and pickles. Small plates like roasted pepper mozzarella ($78) and rosemary fries ($58) pair perfectly with the moreish mains, while the drinks list spans cocktails, craft brews, reds, whites, rosés, and wine blends.
Sip & Slide, 5/F, Cheung Hing Commercial Building, 37–43 Cochrane Street, Central
Emerging amidst the third-wave coffee shops and hipster boutiques of Sham Shui Po is the intriguing shopfront of Ppalli Ppalli, a brand-new Korean-Italian concept supported by the culinary creations of chef Marco Livoti. Introducing a gastropub affair to the neighbourhood, Ppalli Ppalli (which translates to “Hurry Hurry”) boasts a polished, futuristic metal facade that draws you in, and an affordable fusion menu that gives you reason to stay.
Indulge in the likes of the signature yukhoe toast ($158), a Korean-style beef tartare chopped up with pears, horseradish, cucumber, chilli sauce, and honey; the palate-pleasing Wagyu beef cheek sourdough ($98) with kimchi; and the samsaek perdu ($58), a homemade pain au lait served with seasonal fruits, lemon sauce, and a white chocolate mousse. Bevvies are not an afterthought here, with a selection of Korean craft brews, makgeolli, soju cocktails, as well as mocktails featuring prominently on the drinks programme.
Ppalli Ppalli, 230 Tai Nan Street, Sham Shui Po | (+852) 2982 8219
From the hospitality group behind fast-casual Nepalese dumpling shop Momoz and Italian-American joint Americano comes Sicilian, a comfort-food-focused destination on Hollywood Road. Inspired by the humble and welcoming atmosphere they experienced first-hand while vacationing in Sicily and reinforced by the strong familial bond of their own North Indian heritage, the Khemka brothers found a kinship between the two culinary cultures and sought to introduce a new Italian gastronomic venture where food and family are at the heart of what they do.
Expect a “home away from home” where guests are treated like family at all hours of the day and plied with dishes made with fresh Sicilian produce, an interactive pasta station, a sophisticated beverage menu, and much more. With a kitchen team headed up by executive chef Marco Furlan, Sicilian’s menu is heavily dependent on seasonal ingredients to ensure the highest quality, and items such as sauces, breads, and pasta are always made on the day.
Settle in and take inspiration from the rustic-chic touch of the artistically arranged kitchenware-turned-décor, and delight in dishes like the spinosini al granchio ($148), a Sicilian staple of handmade pasta with crab meat, cherry tomatoes, and pine nuts; the maccheroni alla Norma ($158), an eggless pasta with aubergines, tomatoes, ricotta cheese, and olives; and the cannolo Siciliano ($98), a homemade pastry stuffed with decadent ricotta cheese.
Sicilian, Shama Place, 30 Hollywood Road, Central | (+852) 9627 9486
Bringing Japan’s iconic train station dining culture to Hong Kong, Metro Tonkotsu Base specialises in—you guessed it—serving up comforting tonkotsu ramen in a fast and convenient setting. Catering to the ravenous lunch crowd in the office-friendly neighbourhood of Kowloon Bay, Metro Tonkotsu Base is the sister establishment to the popular Tokyo Tonkotsu Base, which operates out of a number of bustling JR stations in Japan and is co-managed by ramen giant Ippudo. Its Hong Kong opening also marks the restaurant’s first overseas venture. Expect a riff on soul-warming Hakata-style ramen, streamlined interiors akin to modern train station ramen shops, and an innovative self-ordering machine that will take you back to that last trip to Japan!
Metro Tonkotsu Base, Shop G101A, Telford Plaza 1, Kowloon Bay
Summer might be “officially” coming to an end, but Hongkongers know that the sweltering heat will remain for another good few weeks. Helping us ease into what will no doubt be a brief autumn is Messina, a charming gelateria like the ones you might find in the quaint coastal villages or mountain hamlets of Lo Stivale, except that it’s a brand from… Australia? Identity crises aside, Messina is an established institution that has helped modernise the sweet treat and elevate it beyond the usual suspects of vanilla, chocolate, and stracciatella, and its contemporary flavours are available for the first time in Hong Kong courtesy of a collaborative effort with Black Sheep Restaurants.
Made from scratch with premium ingredients, the gelato is always freshly churned and toppings are made in-house. Enter into its retro diner-inspired shop—its first overseas location after 22 stores across Oz—and delight at the 40 different flavours of sorbet and gelato on offer, made with milk from Messina’s own herd of Jersey cows. Aside from its popular classics, such as the Hokey Pokey with chocolate-covered honeycomb, Messina is also scooping up a few Hong Kong exclusives, like the egg tart, Hong Kong milk tea, and Jack of all Fruit. Five weekly rotating specials will also be available, following what’s released in their Australia shops. Mamma mia, è delizioso!
Messina, 37–43 Pottinger Street, Central
On the topic of colder weather on the horizon, wintertime equals comfort foods and bubbling hot pot meals to be shared with friends and family, and the arrival of Liu’s Chong Qing Hot Pot is emblematic of this seasonal tradition. A renowned brand that has made a name for itself for over two decades, Liu’s Chong Qing Hot Pot opens its first Hong Kong location at Festival Walk this month under the management of Gaia Group, enticing foodies with its signature numbing mala soup base and an array of fresh ingredients to dunk into your hot pot. (Personally, our favourite aspect of this new opening is that, while hot pot is acknowledged as a group activity, Liu’s Chong Qing Hot Pot offers one-person noodle pot sets for when the thought of dining with others is just too exhausting to bear.)
Step into a modern space decked out in deep reds, vibrant Chinese opera masks, and sweeping wood structures, inspired by Chongqing’s riverside street Hongyadong and its historical stilt houses. Aside from the signature Liu’s mala spicy soup (starting from $98) made with Chongqing chillies and over a dozen Chinese herbs and spices, diners can also choose from an assortment of other soup bases, such as the fragrant coconut chicken soup (starting from $118), century egg & fresh coriander soup (starting from $78), and the satay soup (starting from $78). Popular dishes to go with your hot pot include the Liu’s trio beef platter ($638) and the signature intestines platter ($158). Cool down with shaved ice desserts and an extensive beverage menu, which features bubble teas, fruit sodas, herbal teas, fruit teas, shaved ice, and much more.
Liu’s Chong Qing Hot Pot, Shop UG-37 & 38, Level UG, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong | (+852) 2628 9891
We already love Don Don Donki for its unbeatable prices, seemingly endless selections, and rage-inducing-but-somehow-endearing jingle, but one thing that keeps us coming back is its hot foods counter, where one can pick up anything from okonomiyaki and karaage to onigiri and gyudon for a quick and easy meal. Now, taking its food offering one step further, the group behind Don Don Donki will launch Sen Sen Sushi in late October.
A kaitenzushi (回転寿司; conveyor belt sushi) restaurant located in the Japanese superstore’s Tsuen Wan outlet, Sen Sen Sushi will serve over 90 kinds of sushi depending on seasonal availability. Quality produce will be sourced from all over the world to go with the carefully selected sushi rice—Nanatsuboshi from Hokkaido—and vinegar blend. Adding in an entertainment factor—the concept of Don Don Donki thrives on gimmick, after all—Sen Sen Sushi will also host fish cutting displays and roasting performances for guests who like their meals with a show.
Sen Sen Sushi, Shop 2001, 2/F, OP Mall, 100 Tai Ho Road, Tsuen Wan
Echoing the beloved communal dining cultures of Southeast Asia, 70s Food Dining by Vintage House is a diverse new food hall that has opened in the heart of Tsim Sha Tsui. Bringing together half a dozen stalls each featuring a different cuisine, as well as an upscale Italian-Japanese restaurant, the two-storey gastronomic destination covers a breadth of local and international flavours, such as Malaysian, Singaporean, Thai, Cantonese, and Sichuanese.
Whether you are in the mood for Wenchang chicken, pad thai and skewers, a casual bowl of cart noodles, or burgers and onion rings, 70s Food Dining has it all under one roof. Head upstairs to Earth for a sit-down experience and an indulgent degustation menu that highlights traditional Italian cuisine prepared with premium Japanese ingredients. Read more about 70s Food Dining and what to expect from this new food hall here.
70s Food Dining, G/F & 1/F, 46 Granville Road, Tsim Sha Tsui | (+852) 2866 0111
Upscale food ball Basehall is refreshing its food and drinks offerings once again this autumn with the introduction of three new vendors: Mamma’s, Nüte, and Crew. Continuing the comfort food concept made popular by its original Soho location, Mamma’s is centred around all things unpretentious and delicious, with a special focus on Italian-inspired starters and belly-warming pasta dishes. Nüte, on the other hand, goes the light and bright route with their nutrient-dense smoothie bowls, smoothies, tartines, and Japanese grain bowls. Finally, Crew rounds off the trio of newcomers with its speciality coffees brewed with Brazilian, Colombian, and Ethiopian beans, and a range of signature cocktails and alcoholic bevvies for when night falls.
Basehall, LG9 Jardine House, 1 Connaught Place, Central | (+852) 3643 0865
A beloved alfresco dining and drinking favourite has returned—The Continental at Pacific Place is back with a stunning new look and a brand-new menu. Now under the management of The Upper House, the popular all-day dining restaurant has been dressed in new interiors courtesy of Natasha Usher of Nude Design, a contemporary approach that combines a colour palette of rust red and dark browns with cool greys and blues, along with chic banquette seating and white marble and brass accents.
Executive chef Graham Long has curated a seasonal-driven menu that proves suitable for all occasions, from business lunches to happy hour drinks and romantic dinners, all while retaining the sophisticated yet approachable appeal that keeps diners coming back. Delight in meals that ooze elegance without breaking the bank, with set lunches ($298) that feature fresh burrata, herb-crusted sole, and passion fruit cheesecake; an à la carte menu that covers the gamut of raw Japanese hamachi ($198) and truffle-stuffed roast chicken breast ($288) to “pecan pie” crème caramel ($108); and a three-course weekend brunch ($348) that’s sure to please. Don’t forget the drinks—signature cocktails, a robust wine list, and non-alcoholic bevvies are all represented.
The Continental, Unit 406, Level 4, Pacific Place, 88 Queensway, Admiralty | (+852) 2704 5211
Let there be fire! In contrast to its upscale H Code address, Fireside goes back to basics with a primal, open-fire cooking concept, led by experimental executive chef Miguel Gallo. Formerly of Aqua Restaurant Group, Smoke & Barrels, El Bulli, and Bravo24, the illustrious culinary maestro channels his love for flame-grilling into the raison d’être of his new restaurant, presenting dishes fuelled by binchōtan, almond wood, and more.
In an almost performative process, each stage of food preparation takes place in-house in front of intrepid guests, connecting the palate to the plate. Highlighting premium imported ingredients as well as local produce, Chef Gallo specialises in selecting rare breeds of meats, such as the Galician Cachena cattle and the Herdwick sheep, and teasing out its rich, natural flavours through extensive dry-ageing, curing, and smoking.
Expect a global menu inspired by Spanish, Japanese, and Latin American cooking traditions, all meticulously prepared on the Mibrasa Parrilla, a unique grill for cooking over charcoal, and Fireside’s custom-made brick oven. Dishes like the duck confit with fire-cooked rice and grilled threadfin fish are notable examples of Chef Gallo’s prowess, while the roasted apricot & burnt cheesecake semifreddo bear witness to a playful streak.
Fireside, 5/F, H Code, 45 Pottinger Street, Central
JIA Group opens the autumn season with the arrival of Estro, an unconventional Italian restaurant with chef Antimo Merone at the helm. Bringing the coastal specialities of his native Naples to the shores of Hong Kong, the accomplished veteran swaps tradition for modernity to present a roster of elevated, forward-thinking dishes.
His first solo venture combines the humble flavours of his Neapolitan roots with the refined techniques of Michelin-starred kitchens, and is impeccably packaged in a richly decorated, Old World-inspired dining space courtesy of André Fu Studio. Dressed in rich hues of terracotta, sage green, and turquoise, the gorgeous salon is amplified with the bespoke furniture’s soft curves and gentle silhouettes.
Settle in for a multi-course set menu (starting from $1,480) that highlights the simple yet formative ingredients of Chef Antimo’s childhood, such as the Tomato Homage, a complex dish of four tomatoes varieties that hearkens back to Italian summers in the countryside, and the Pigeon, inspired by the ruins of Pompeii, where the fowl is wrapped in burned artichoke buds and fig leaves, encased in clay, and cooked in black ash.
Estro, 2/F, 1 Duddell Street, Central
Burgers are certainly not a novel concept in Hong Kong, where one can effortlessly experience a colourful gamut of cheap and cheerful buns, mid-range patties, as well as gourmet stacks, but what if we told you there’s a cheap, cheerful, and gourmet burger option all in one? Founded by Mel Zhou, whose goal was to create a burger brand where sustainability and affordability can go hand in hand, newcomer Boy N Burger does the impossible with its “better burgers for everyone” concept. Locally sourced vegetables and artisanal meat, fish, and dairy products take the limelight, all at price points so low that they can hardly be believed.
Serving up fast-casual bites in a gorgeous, retro-inspired space, the kitchen team is led by veteran chef Tom Brimble, who cut his teeth at a slew of restaurants in the UK and Hong Kong. Using salt moss-aged grass- and grain-fed beef, menu highlights include the classic beef burger ($28); the signature Bobby burger ($55) with double patties, cheese, and all the fixings; and the tender chicken katsu burger ($48) with wasabi mayo.
Burger sets are available for $53 with a choice of sides and drinks—we enjoyed the unusual combination of crispy tater tots and Hong Kong-style milk tea. Don’t miss out on the popcorn chicken (starting from $22) and K-pop chicken (starting from $25) for a moreish snack!
Boy N Burger, Shop 3, 206 Johnston Road, Wan Chai | (+852) 3686 0928
If hidden hangouts brushed with a touch of sophistication are your destinations of choice, then look no further than G Room. Presented by Gaia Group—the hospitality giant behind culinary greats such as Shè, Isola, Bloom by Wang Jia Sha, and more—this new East-meets-West tapas bar and lounge centres around delicate Mediterranean bites with a Southeast Asian twist, alongside a cocktail and wine programme designed for pairing with the upscale menu.
Located in upscale K11 Musea around the corner from sister restaurant Glasshouse Greenery, G Room cleverly uses its windowless space to its advantage, purposing the walls into a wraparound LED screen that projects wondrous and serene nature scenes in slow succession, which come across as neither forced nor contrived. Decked out in subtle neutrals and notes of brass, G Room oozes polish without feeling prohibitive.
Expect an extensive host of jet-fresh seafood plates, such as the G Room seafood platter ($298), a bountiful melange of deep-fried red prawns, calamari, jack mackerel, fish cakes, and more; the whole lobster paella with Spanish ham ($598); the scallop carpaccio with caviar ($168); and the Japanese-inspired abalone shisho sea urchin pasta ($318). Other recommended items include the 63°C poached Japanese egg with shaved truffle and Ibérico ham ($128) and signature roasted suckling pig with Padrón peppers ($338). From the drinks menu, opt for the signature G Room sangria jar ($428) to share amongst friends.
G Room Bar & Lounge, Shop 504, 5/F, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui | (+852) 2332 6662
Indulge in sky-high dining at Quiero Más, the newest penthouse dining destination at M88. Sidling into the space that used to house contemporary Spanish restaurant FoFo by el Willy, the name and the décor have changed, but the cuisine has remained centred around the Mediterranean coast. Learning towards laid-back Spanish fare, Quiero Más dishes up modern Mediterranean plates inspired by the cooking traditions of southern Europe.
Whether it’s brunch with the gang, dinner with the beau, business lunch, or a family meal, Quiero Más cuts a stunning figure for all occasions, aiming to please with its lush cobalt blue, turquoise, and warm oak design details. Dinner is served from an extensive menu, showcasing the best of Spain and its neighbouring countries. Notable highlights include the lobster a la Louie ($398) in a creamy Vichyssoise purée; the red snapper “Robespierre” ($290) in a French sauce with pickled greens; the bikini sobrasada ($110) with a hint of truffle; and the golden fried dos dias patatas ($98), a crispy potato mille-feuille. Wrap up with the unmissable churros ($88).
Quiero Más, 20/F, M88, Wellington Place, 2–8 Wellington Street, Central | (+852) 2383 0268
Fusing dining destination, shisha bar, and interactive art gallery into one, The Pearl is the latest culinary offering to present a multi-purpose concept. Located within the design-forward Attitude Hotel in Tsim Sha Tsui, the Japanese-Italian fusion restaurant is the brainchild of co-founder and artist Rolland Cheung, whose large-scale resin installations are the focal point of the interior design throughout the dining space. Spread across a main room, a bar counter, and a terrace lounge, The Pearl is good for all occasions, and the food menu focuses on the contrasting characteristics of the delicate nature of Japanese dining and the simplicity of European cooking.
Its menu is an amalgamation of different influences. Must-orders include starters such as the refreshing botan ebi, avocado & mango layers ($98) served in a coupe glass, and mains like the sous-vide Ibérico pork ($198) with mashed yam and dark cherry confit, roast whole chicken ($488) marinated with black truffle paste, and the perfectly presented twirl of linguine with Japanese uni ($218). Enjoy the explosion of flavours with a side of herbal AD 1632 ($128), a sweet and sour cocktail concoction of genmaicha (玄米茶; “brown rice tea”) with egg white.
The Pearl, 4/F, Attitude on Granville, 20 Granville Road, Tsim Sha Tsui | (+852) 6274 1916
Eaton Food Hall has welcomed a new concept into its treasure trove of eats! Led by an all-female team, the traditionally masculine steak frites concept has met its match in The Meat Co. Housed in a stall designed to evoke the sensibilities of a Western butcher’s counter, The Meat Co. does one thing and it does it well: an excellent bang-for-your-buck USDA Angus striploin steak (starting from $138) with fries and coleslaw on the side, as well as your choice of sauce, from smokey BBQ and herby Béarnaise to rich blue cheese and black bean and sesame.
The Meat Co., Shop 6, Level LG, Eaton HK, 380 Nathan Road, Jordan
More and more hip F&B concepts are flocking to the Tseung Kwan O neighbourhood, and this month, we’re celebrating the opening of Buzz Stand, a chic beverage stand that specialises in honey-infused drinks. Collaborating with Japan’s Sugi Bee Garden, a historic business that specialises in all-natural beekeeping methods, Buzz Stand highlights the quality manuka honey produced by the Japanese apiary, replacing conventional sweeteners and syrups in its teas, coffees, and mocktails.
Decked out in warm timber with hanging pendant lights and hexagonal honeycomb details, the open expanse of Buzz Stand is welcoming and youthful. Divided into shelves and islands for browsing around, and a “lab space” for interactive education, the shop also hosts live demonstrations of honeycomb carving for “hive-to-palate” tastings, a unique experience that allows shoppers to taste freshly harvested honey.
Drop by for the signature banana smoothie with manuka ($52) and the caffeine-based honey black ($36), as well as sweet treats such as the made-to-order waffles ($16), drizzled in your choice of fruit-infused honey.
Buzz Stand, Shop F87, 1/F PopCorn 2, 9 Tong Yin Street, Tseung Kwan O | (+852) 2772 1127
Embark on a flavourful journey to southern Italy this summer’s end with Giacomo, a sophisticated dining destination at Crowne Plaza Hong Kong. Helmed by chef Keith Yam, whose curriculum vitae boasts 20 years of experience at Michelin-starred restaurants, the newly opened dining room breathes new life into the refined gastronomic offerings of Causeway Bay and marks the return of a flagship European restaurant at the hotel.
Sample the labour of his hard-won culinary skill with signature dishes like the marinated red prawn “gambero rosso” ($400), crowned in Ossetra caviar with a Champagne tomato sauce; the homemade red prawn spaghetti alla chitarra ($580) dotted with Sicilian Datterino cherry tomatoes; the rich and hearty Aveyron lamb saddle ($590) with an earthy winter black truffle sauce; and the “Fassone” tartare ($490) that brings the beautiful flavour of Piedmontese veal to the forefront. Dessert is a palate-cleansing Japanese peach sorbet ($140) with blueberry jam.
Quality ingredients are of the utmost importance, sourced from around the globe and valued for their seasonality. Opt for lunch menus ranging from two to four courses (starting from $480) with optional wine pairing (starting from $280) or go for the full experience with a six-course gourmet degustation menu ($1,580).
Giacomo, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay | (+852) 3980 3008
Family-run and family-inspired, this blink-and-you’ll-miss-it hole-in-the-wall eatery specialises in East Malaysian home cooking that comes from the heart. A mum-and-daughter operation, co-founder Marina Wilson and her mum Magdaline dish up moreish bites that pay homage to the flavours found on the island state of Sarawak on Borneo, so it’s safe to say that you will not find the usual traditional Malaysian fare here.
What you will get, however, is a focused menu at wallet-friendly prices, where friends can gather for a casual meal over plates of grilled satay ($58), wings ($40), rojak ($58), and calamansi soda ($22). You’ll want to try the kolo mee ($69), a dry noodle dish tossed in a savoury sauce, and the Sarawak-style laksa ($69), a lighter iteration of the popular soup noodle which features a thinner broth and a more herbal note courtesy of its medley of spices.
Uncle Ching from Kuching, 21 Amoy Street, Wan Chai | (+852) 2810 7858
Who’s excited for Halloween? Get into the festivities early with Yokai, a brand-new themed restaurant in Central featuring the illustrations of Japan’s supernatural folk creatures by renowned Japanese mangaka Shigeru Mizuki. Based on the spirits from his celebrated Yokai Picture Book, the restaurant is dressed in gold and black interiors with a ceiling of traditional Japanese red lanterns that almost seem like they are floating above your heads—eerie!
As ghostly as the surroundings might look, the food served is as real as can be, with a focus on yakitori and Michelin-grade bluefin tuna. Helmed by veteran chef Okuma Hirofumi, the menu specialities include cuts from different breeds of chicken from both Hong Kong and Japan, such as the heart ($38), liver ($42), tender ($40), tail ($38), and gizzard ($38). For a splurge-worthy choice, consider the five kinds of Yamayuki tuna sashimi donburi ($468) for the perfect fat ratio and exquisite mouthfeel, paired with curated premium sake.
Yokai, 23/F, H Queen’s, 80 Queen’s Road Central, Central | (+852) 2368 8331
From the minds of acclaimed chef Shane Osborn and Arcane veteran Michael Smith comes Moxie, the third establishment flying under the flag of The Arcane Collective, one of Hong Kong’s latest hospitality groups. Making its debut in Alexandra House at Landmark in early August, Moxie will propel conscious dining to the forefront in an all-day format that includes breakfast, lunch, and dinner.
Driven by an uncomplicated approach of social responsibility and putting ethical ingredients first, chefs Shane Osborn and Michael Smith will present a multi-cultural spread of healthier dishes, a vegetable- and seafood-focused menu, and sustainable options for Hong Kong diners.
Moxie, Shop 203, 2/F, Alexandra House, Landmark, 18 Chater Road, Central
From the hospitality group behind omakase restaurant Sushi Yonjugo, the exclusive Tellus Lounge, and nightclub C45 comes Ministry of Mussels, a “playground for people who love to eat, drink, and cheer on their favourite sports teams”—just in time for the Tokyo 2020 Olympics. Part sports bar, part all-occasions restaurant, the new opening sits within the prime high-rise of California Tower, an elevated location that belies the concept’s down-to-earth nature.
Perfect for family get-togethers, lively dinners with friends, happy hours, and casual lunches, Ministry of Mussels fits the bill for a range of dining and drinking experiences, but especially ones where major sports events are the centre of attention. Matches are live-streamed across a 4,000-square-foot space featuring almost a dozen HD 4K television screens, so you can join in on the excitement no matter where you choose to sit. But the entertainment does not stop there—treat yourself to a post-dinner game of beer pong on high-tech tables for the best way to end the night.
Our favourites from executive chef Dee Kwok’s comforting American bistro menu include the crispy coconut prawns ($128); the chicharron ($98) of deep-fried pork skin with BBQ pulled pork, sour cream, and chives; and the flavourful Singaporean chilli crab mussels ($318) made with belacan, chillies, lemongrass, ketchup, shallot, and garlic, served with perfectly deep-fried mantou to soak up the broth. Other highlights from the “Around the World Mussels” menu include the toothsome lobster bisque mussels ($318), the Italian formaggi mussels ($318) with melted blue cheese, and the Singapore laksa mussels ($318).
Ministry of Mussels, 3/F, California Tower, Lan Kwai Fong, Central | (+852) 2838 4588
From foodie heaven Hokkaido comes Butahage, a famous butadon restaurant specialising in authentic Japanese pork donburi. Not the first donburi opening this summer—and not the last, we hope—Butahage’s main draw lies in its simple formula: the hero ingredient of Kamikomi pork, Hitomebore rice from the Miyagi Prefecture, and a secret sauce recipe that has been passed down through the generations for over 80 years.
Although Butahage has only been around since 1996—getting its start as a quaint hole-in-the-wall outlet at JR Obihiro Station—the brand draws on its Hokkaido origins to showcase culinary roots that reach as far back as the Shōwa period of the early twentieth century. Not to be missed is the award-winning Obihiro Meibutsu premium rare pork loin don ($92) and the Japanese premium rare pork belly don ($88).
Butahage, Shop G54A2, Phase 1, Telford Plaza, 33 Wai Yip Street, Kowloon Bay | (+852) 2717 0988
Hong Kong hospitality group Leading Nation is on fire this summer, opening restaurant after restaurant hot on the heels of one another. Following Margo and Kyle & Bain, discerning diners can now look forward to Sushi Mamoru, led by experienced chef Hirofumi Chiba. Instructed in the long-established art of Edomae sushi-making through his family, the third-generation master brings over 20 years of experience to the counter in a bid to “preserve and safeguard centuries-old sushi traditions.”
From the laboursome preparation of aged, hand-blended Hokkaido rice to the use of famed wasabi imported directly from farmer Keiichi Tashiro in Shizuoka, the attention to detail at Sushi Mamoru is staggering. Expect a 20-dish seasonal omakase experience that is second to none, proudly curated by Chef Chiba to highlight the subtle flavours and textures of prized ingredients, such as sustainable, line-caught fish and local vegetables from Leading Nation-owned farms in New Territories.
Sushi Mamoru, 32 Oi Kwan Road, Wan Chai | (+852) 2133 5700
What is Alsatian cuisine? Let Bretzel, the “little brother” to Parisian bistro Bouillon, show you the ways. Helmed by chefs Johan Ducroquet and Gregory Alexandre, the neighbourhood diner introduces authentic, lesser-known gastronomy from the historical Alsace region, paired with boutique labels from family wineries.
Expect starters of foie gras terrine marinated in Gewürztraminer and platters of Alsatian charcuterie and artisanal cheese, as well as mains of tartes flambée—the restaurant’s speciality—as the concise menu at Bretzel highlights multiple iterations of the famously thin “flatbread” tart. La Foret Noire, with caramelised onions, Emmental cheese, arugula, and slices of Black Forest ham, and La Savoyarde, with bacon, potatoes, caramelised onions, and Reblochon cheese, are our go-to orders.
Bretzel, 22 Upper Station Street, Sheung Wan | (+852) 2886 8076
Well, the name really says it all. At Carbs, expect to dig into moreish iterations of the blessedly delicious macronutrient that is found in good stuff like sugars and starches. Specialising in Detroit-style deep-dish pizzas, Carbs delivers all the components of a decadent cheat meal, in addition to treats like mac and cheese, pasta, milkshakes, ice cream sandwiches, and tiramisu cups that will make your taste buds burst with joy.
Carbs, Unit 3, H Code, 45 Pottinger Street, Central | (+852) 2886 2801
For the British-born Chinese amongst us who are aching for a taste of home, you might be pleased to know that 1908BC has heard your woes and brought the likes of chicken balls, deep-fried shredded duck, and lemon chicken to Hong Kong. Proprietor Suzanna Ho presents the concept as bringing British-Chinese cuisine “back home to Hong Kong,” naming the establishment after the year that the first Chinese restaurant opened in the UK.
Diners unfamiliar with British-Chinese food might be startled by the menu and the loose resemblance the items bear to local dishes, but for homesick Britons (and possibly North Americans from across the pond), the crispy egg rolls ($90), butterfly prawn toast ($120), and barbecued honey pork ribs ($110) will strike a nostalgic chord.
1908BC even offers a “chip shop” curry based on the British-Chinese takeaway staple of thick-cut chips with a curried dipping sauce, served with half portions of rice and chips and toppings like prawns ($250) and chicken ($180). Just don’t expect to eat out of oyster pails here; the teal- and neutral-driven décor is sophisticated and challenges the cuisine’s humble origins, and the creative beverage programme—with notable cocktails such as the pu’er Old Fashioned ($95) and The Far East ($95) with vodka, plum wine, and Prosecco—is endlessly intriguing.
1908BC, The Pemberton, 22–26 Bonham Strand, Sheung Wan | (+852) 2116 4668
Gaia Group throws its contender for new izakaya openings into the ring with Nami, a contemporary and casual rendition of the much-loved Japanese cuisine that’s experiencing a surge of interest in Hong Kong of late. Focusing on a seafood-forward à la carte menu, Nami presents izakaya favourites done up in a modern way with premium ingredients and Japanese traditions as the backbone of the dishes.
Soak up the Edo period-inspired interiors of dark wood and red accents and indulge in chef-recommended dishes like the Wagyu & maitake mushroom rolls ($168), the seared minced toro aburi sushi ($128), the chicken meatball skewer with Japanese egg yolk ($58), and more from the exhaustive bill of fare.
Nami, 1/F, Midtown, 1 Tang Lung Street, Causeway Bay | (+852) 2383 4038
Venture down an assuming alley hidden across from Central Market and you will stumble upon Bentori, a modern yakitori joint with a colourful personality that feels much bigger and bolder than its small, intimate space. Founded by budding F&B entrepreneur Regan Yeung—who has the Healthy Chicken chain under his belt—the offers at Bentori comprise different cuts of grilled chicken skewers, refreshing sake cocktails, a beverage programme that highlights Japanese sake breweries, and a focused menu of Japanese dishes with a contemporary makeover.
Settle into the minimalistic, blonde wood interiors and marvel at the artistic touches throughout the shop, from a custom painting depicting a tiger amongst the clouds from local designer Natalie Tong to the bright neon sign by the door. As for food, the ingredients are sourced fresh from local markets, with menu highlights such as the chicken thigh with shiso leaf ($33), chicken heart ($33), chicken breast softbone ($33), chicken karaage with truffle mayo ($80), crab roe salad ($88), unagi fried rice ($150), and the creamy pollock roe udon ($150).
For those who like to imbibe, Bentori offers a small list of sake cocktails and mocktails, as well as draught beer, white and red wine, rosé, and sparkling wine. Free-flow Prosecco or sake ($300 for two hours) is also available.
Bentori, 10 Tit Hong Lane, Central | (+852) 2838 8865
Mark your calendars for the opening of Radical Chic later this month, an innovative culinary experience that fuses the best of Italian gastronomy with sky-high views from the International Commerce Centre. Led by veteran chef Andrea Tarini, who presents a creative food programme featuring premium Italian meats, seafood, and seasonal produce, Radical Chic hopes to inspire a new fine-dining movement that’s unpredictable and unexpected.
Guests can look forward to an exclusive 10-course degustation menu enjoyed within a light-filled, art-forward dining space that is elegant and minimalistic. With Victoria Harbour as your backdrop, what more do you need?
Radical Chic, Shop B1, Level 101, International Commerce Center, 1 Austin Road, Tsim Sha Tsui | (+852) 3188 5028
A popular izakaya concept hailing from Sapporo has set up its first overseas location in the food maze of Ferry Point. Under the watchful eye of partner Elmas Lou and owner Yohei Matsumoto, Jyungin brings its signature dishes and curated sake collection to the Jordan neighbourhood, spotlighting fresh Japanese ingredients, a warm and authentic environment of simple wood, and a comfortable dining experience to be shared with loved ones.
Highlights from the menu—and favourites from the island of Hokkaido—include the palm-sized, slow-cooked braised abalone with sake; the lean and aromatic Ezo venison deer meat patty; the Kuroge Wagyu beef offal stewed with miso; and the made-to-order okonomiyaki, all prepared following Matsumoto’s original recipes. Pair things off with Jyungin’s celebrated sake flight, where guests can taste three acclaimed sakes—Issyouseisyun Tokubetsu junmai, Princess junmai daiginjo, and Choju Kinkame junmai ginjo.
Jyungin, 33 Man Ying Street, Ferry Point, Jordan | (+852) 2816 1278
Delicious, moist dough parcels filled with mince that burst with flavour—just the thought of digging into a plate of momo has us salivating in anticipation! Imagine our excitement then to learn that Momoz, a brand-new Nepalese dumpling concept, is opening two locations simultaneously in Central and Tsim Sha Tsui, presenting the quintessential foodstuff in a fast-casual environment that is suitable for all times of the day.
Expect more than just traditional and authentic iterations here; aside from flavours like classic chicken ($88) and classic vegetarian ($78), Momoz pushes the boat out with fusion creations such as the char siu momo ($88), the two-tone-pleated Hainanese chicken momo ($98) with ginger and scallion dipping sauce, and the irresistible katsu chicken curry fried momo ($88), which is paired with a homemade curry sauce.
Not just a one-trick pony, Momoz also offers roti rolls on their menu—fillings wrapped in a paratha flatbread. From the American-inspired dynamite prawn roll ($118) to the excellent Indian lamb rogan josh roll ($108), there’s something for everyone, no matter if you prefer things novel or old-school. Swill it all down with a house lemonade ($42)—made in-house with organic lemons—or the hot virgin chilli mojito ($42) to keep things spicy.
Experience the decadent charms of the Old World at Margo, a modern European brasserie helmed by chef Mario Paecke, who brings years of experience from Somm and Michelin-starred Amber to the forefront and infuses it with a modern German twist. Set within a sumptuous and warm space of wood, marble, and lush moss accents, diners can settle into plush banquettes of coral pink to enjoy a dazzling meal within an open dining room.
Chef Mario prioritises an ingredient-driven approach to elevated dining—which spotlights natural flavours and high-quality produce—and draws upon his heritage to present signature dishes like the East German-inspired croquettes ($118) with Alexandre Polmard beef carpaccio and truffle crème; the rainbow trout confit ($258) served alongside a quintessential German potato salad of Bavarian potatoes, grilled leek, and pickled radish; and the Königsberger Klopse ($430), a northern German favourite of meatballs in creamy caper sauce after his mother’s recipe.
For something sweet, turn to the dessert menu presented by Hong Kong pastry chef Eane Wong—the driving force behind the delectable pastries found at popular café chain Elephant Grounds. Specialities include the apple vanilla tarte tatin ($128) and white peach & jasmine tea crumble ($128) with yoghurt sorbet.
But that’s not all you can experience during a visit to Margo—step through a set of opaque doors to discover Kyle & Bain, an American martini bar perfect for pre- and post-dinner tipples. Dressed in opulent amber, brass, and blue velvet, the John Nugent-led beverage programme pays homage to inventors William Kyle and John Bain, whose ingenious ice machines made the luxury an affordable commodity in Hong Kong. Opt for signature cocktails like the Campari-and-grappa-blended Spumoni ($140) with Sichuan pepper and grapefruit soda, or the K&B martini ($140).
Margo, Shop 6, The Galleria, 9 Queen’s Road Central, Central | (+852) 2130 7731
Kyle & Bain, Shop 6, The Galleria, 9 Queen’s Road Central, Central | (+852) 2222 2345
In collaboration with ZS Hospitality Group, Singaporean chef Barry Quek presents his latest dining concept, an elevated take that unites modern European finesse with vibrant Singaporean influences. Quek’s follow-up to the now-shuttered Beet puts a focus on local and seasonable ingredients, taking the best from his training in Michelin-starred restaurants to dish up culinary creations that draw upon the flavours of his childhood.
From the “bak kut teh” pork ribs with homemade pepper jus and black garlic jam that showcase the richness of New Territories pork to the curry laksa rice with konjac and flower crab, the tasting menus (starting from $890) offer a wholesome look into his signature style, where no detail is too small and all traditional things can be re-invented in unconventional ways. Without giving too much away, it is safe to say that diners can look forward to a refreshing meal full of surprises, filled with compelling dishes like the Mao Shan Wang durian ice cream, served with a healthy dollop of Cristal caviar, and the seared scallops with jackfruit and pork floss.
Whey, UG/F, The Wellington, 198 Wellington Street, Central | (+852) 2693 3198
Chef Shun Sato—who cut his teeth at Fukuro, Ho Lee Fook, and Belon, amongst others—is the gastronomical force behind Censu, a new Japanese destination where sophisticated ingredients and precise techniques shine. Inspired by his father’s nostalgic cooking and his own experiences in international, Michelin-acclaimed establishments, Chef Shun combines the five senses not only across the restaurant concept, but also in plates like the whimsical unigiri ($238)—a risotto-inspired onigiri cooked and served in abalone dashi with a crown of fresh uni—and delicate creations like the snapper and the squid white kimuchi ($148).
Good food must be paired with good bevvies, and Censu rises to the challenge with a focused menu of highballs, wines, and sake, including the signature lemon sour highball ($108) and a carafe of the Emishiki Masterpiece 2020 ($368), a premium label sourced from a small sake brewery in Japan. Sit back, sip, and appreciate the simple imperfection of the wabi-sabi interior design—inspired by the home of Chef Shun’s grandmother—with a highlight on the impressive walnut table centrepiece and traditional, plastered walls.
Censu, 28–30 Gough Street, Central | (+852) 2997 7009
For a spot to indulge the part of you that yearns for the ultimate Swedish fika moment, look no further than Hjem. Located just across the street from the tranquil Man Mo Temple, Hjem—“home” in Norwegian—is purposed to be more than just a coffee shop, utilising its spacious venue to host community events, workshops, and more. Pop in for authentic Nordic cuisine in the form of a farm-to-table menu, curated by celebrated Scandinavian chef Jaakko Sorsa to feature a selection of smørrebrød, meat dishes, vegetarian salads, desserts, and coffee.
Notable highlights include the open-faced arctic prawn smørrebrød ($108) topped with egg and Norwegian trout roe, and the mustard-marinated Baltic herring ($128). No Nordic café would be complete without the quintessential meatballs ($118) served atop a bed of mashed potatoes and topped with lingonberries. Lastly, the giant cinnamon & cardamom bun rolls ($98) are not to be missed.
Hjem, 161 Hollywood Road, Tai Ping Shan, Sheung Wan | (+852) 2362 9193
If it has been a long time since you have last spent a weekend in Stanley, the opening of Pane e Latte should provide more than enough encouragement. Pirata Group’s latest concept takes shape in the form of an all-day seaside café, injecting a sense of Italian flair into the southern coastline of Hong Kong. As a traditional panificio—Italian bakery, that is—Pane e Latte specialises in artisanal baked goods, sweet pastries, and breads, with larger plates and savouries available for breakfast, lunch, weekend brunch, aperitivo, and dinner. Pane e Latte’s authentic bomboloni comes highly recommended, so be sure to sample this pillowy Italian doughnut filled with pastry cream.
Pane e Latte, U-C Court, 25 Stanley Market Road, Stanley
From the street-side stalls of India to the bustling streets of Hong Kong, the famous kati roll has travelled a long way to make an appearance in our food-obsessed hub, courtesy of passionate newcomers Bengal Brothers. Designed for convenient consumption and on-the-go lifestyles, the kati roll was invented in Calcutta in a small restaurant called Nizam’s, comprising a wrap of paratha flatbread, filled with char-grilled meats or vegetables, fresh salad, and a chutney and spice blend. Led by the dynamic duo of Tanvir Bhasin and Vidur Yadav, Bengal Brothers caters to those who seek convenient and affordable bites without compromising on flavour and nutrition. Aside from the signature kati rolls, Bengal Brothers also serves wholesome bowls, mango lassi, and potato chaat on their menu.
Bengal Brothers, Man Hee Mansion, 6 Johnston Road, Wan Chai
For a taste of Italian-American on this side of the Pacific, head to Americano, a soulful rendition of Harlem trattorias. Channelling the bustling vibes of New York City in a two-level space, Americano specialises in authentic pasta dishes, flatbread pizzas, and quality wines to pair with your meal, creating a convivial ambience that accommodates intimate dinners with family as well as larger get-togethers with friends and loved ones.
Menu highlights include the light-as-a-feather avocado gazpacho ($88) and shucked seasonal jet-fresh oysters ($178) for starters, before moving on to pasta courses like the classic black truffle mezze maniche carbonara ($188) and the orecchiette broccolini with luganega ($178), a regional Italian sausage. Be sure to finish on a sweet note with the cannoli ($98), filled with pistachio, mascarpone, and a chocolate sauce.
Americano, Shop A, Kam Hei Mansion, 33 Staunton Street, Central | (+852) 2628 6186
As one of the longest-standing Japanese restaurants to specialise in grilled beef bowls, Tokyo Chikara Meshi has over 45 years of experience under its belt, along with multiple branches across the prefectures. Bringing their signature grilled-to-order Japanese beef and pork bowls to our city—in addition to a menu chock-full of popular Japanese snacks—the acclaimed fast-casual restaurant has chosen Mong Kok for its first Hong Kong location, presenting itself as a convenient and excellent value-for-money dining option for shoppers in the neighbourhood.
For the full experience, start with the famous grilled beef bowl (starting from $45). Intrepid diners can opt for the salted grilled beef bowl (starting from $45) for a different take on the original recipe that is just as flavourful. Round things off with snacks like the fried chicken set ($55) and grilled dumplings set ($40) to make it a full meal.
Tokyo Chikara Meshi, Shop G8, The Forest, 17 Nelson Street, Mong Kok | (+852) 2802 3308
Killing two birds with one stone, Pazzi Isshokenmei is an eccentric concept in H Queen’s that marries the established culinary traditions of Italy with the zealous energy of Japanese izakayas. Headed up by veteran chef Philip Chow—who brings over 20 years of experience to the kitchen—Pazzi Isshokenmei pushes boundaries with its expressive flavour pairings and meticulous plating techniques, building on the cornerstone of seasonal ingredients.
From the innovative menu, the Tokyo burrata ($198) is an exceptional starter, where Japanese peach and tomato is paired with creamy Italian burrata. Similarly, the prosciutto di Parma ($288) balances the saltiness of Parma ham with the smokiness of scamorza cheese, with a dab of honey for sweetness. Amongst the mains of Japanese-inspired pasta, the miso crab tagliolini ($468) and Neapolitan-inspired aioli soba ($268) are not to be missed.
Pazzi Isshokenmei, 2/F, H Queen’s, 80 Queen’s Road Central, Central | (+852) 2555 0666
Musubi Hiro, a new izakaya-inspired gastropub that evokes the nostalgic kaiju monsters and kyodai superheroes of the Japanese tokusatsu (特撮; “special filming”) television culture, has landed in Central with a supersized bang, bringing with it a slew of unique musubi recipes to be paired with premium sake and craft brews.
From the synchronised choruses of “Welcome, Hiro!” that diners are greeted with upon entry, the upbeat Japanese hip hop music pumping over the speakers, all the way to the bold and playful personalities of the chefs behind the counter, Musubi Hiro aims to embed itself as the most vivacious new opening in the area. See if you can spot the likeness of the perennially popular Ultraman—a.k.a. the “Salted-Egg Superhero”—in the restaurant’s trendy logo!
Musubi Hiro, 37 Cochrane Street, Central | (+852) 5597 6911
Allow yourself to be transported back to the glamour of 1920s Latin America at Boticario, the latest cocktail bar and grill restaurant to grace the underrated waterfront of East Tsim Sha Tsui. Inspired by the traditional healing culture of pre-war Buenos Aires—where pharmacies doled out herbal cures alongside modern medicines—Boticario is a haven where drinking and dining go hand in hand, spotlighting comfort cuisine and tantalising beverages.
Spanning two floors with alfresco seats to boot, Boticario is divided into a well-appointed lounge space, a spacious upstairs dining room with a balcony, and an outdoor patio, making for a versatile venue that caters to diners and drinkers alike. Rich, earthy palettes and an eclectic, flora-focused interior design rule the roost, amplified by the thoughtful accessories of antique metal ceiling panels, apothecary cabinets, and pendant light fixtures.
Choose a seat at the cocktail bar or get cosy on the velvety banquettes, and travel back in time with the Instagrammable, rum-based Smoke Bomb and horn-shaped Brave Bullfighter, all the while delighting in a comforting food menu that sees the likes of empanadas with chimichurri and red snapper ceviche with avocado.
Boticario, Shop G5 & UG 15, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui | (+852) 2765 0800
Discover a modern wave of Mexican dining at Pablo, where the beloved cuisine is revamped with Southeast Asian touches. Channelling the same avant-garde approach as namesake Pablo Picasso, the mural-bedecked restaurant creates an artistic and vibrant destination to speak to the city’s young and hip. From casual lounging and romantic dining to meeting over light nibbles and cocktails, Pablo does it all, catering to a multitude of occasions with their coastal-focused menu and sophisticated beverage programme.
Make it a feast with the tacos al pastor with grilled pork neck; the yellow ceviche with hamachi spiced up with mango, ginger, turmeric, and lemongrass; cheesy chicken tostadas; and tamal de cochinita, where pulled pork shoulder is baked in a banana leaf and served with pickled ginger and red onion slaw. Drinks are not to be forgotten, with signatures like the mezcal Negroni, the photogenic Calaveras, and the chilli-infused spicy margarita.
Pablo, Shop G80–85, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui | (+852) 3741 2990
Breakfast and brunch darling Classified has dreamed up a brand-new menu this season, taking inspiration from international culinary traditions to craft a refreshing roster of all-day dining plates. Featuring dishes that range from family favourites, lean and vegan options, to comfort foods from Southeast Asia and beyond, diners can look forward to staples like the Hong Kong-inspired cheese sauce macaroni ($88), the Southern-influenced fried chicken ($108), and the tofu Florentine ($115)—and that’s just for the first meal of the day!
For the rest of the day, tuck into new all-day favourites like the beer-battered fish & chips ($138) with a sizeable Barramundi filet, the minimalistic but endlessly flavourful linguine alle vongole ($148) that uses local fresh clams, and the comforting Vietnamese beef phở ($98), served in an intense and aromatic broth. Finish off on a sweet note with a classic tiramisu ($68) or wrap up with the artisanal cheese selection that Classified is famous for.
Goose Manor, the Kowloon offspring of the legendary Yue Kee Roast Goose Restaurant, is launching a new menu to honour the sixtieth anniversary of its parent establishment. Under the dependable, third-generation guidance of the Ng family, this historic Cantonese barbecue restaurant brought its signature Qingyuan black-bearded goose out of the quaint Sham Tseng neighbourhood and into the heart of Hong Kong’s bustling dining scene.
Channelling classic flavours and established Chinese barbecue, the contemporary setting of Goose Manor is excellently suited to the new generation. From fried golden prawns and salt & pepper squid stuffed with shrimp paste to Hokkien fried rice with goose oil and abalone risotto, the new menu runs the gamut of traditional and modern, humble and luxurious. Of course, let’s not forget what Goose Manor and Yue Kee are famous for—their roasted goose, which will see itself re-invented into a lychee wood-roasted goose.
Goose Manor, No. 29, Shop C, Kowloon Center, 39 Ashley Road, Tsim Sha Tsui | (+852) 2387 1133
Following a successful pop-up stint earlier this month, whimsical and flamboyant Patty Boi is back again for one day only to showcase the vibrant flavours of the Caribbean through all things patties—though it’s probably not quite the sort you might think of at first. Caribbean patties are what empanadas are to southern Europe and Latin America, what cornish pasties are to the British, and what samosas are to various South Asian nations, so ditch all notions of a burger patty and prepare yourself for a substantial, golden-brown pastry pocket instead.
With founder and chef Russell Doctrove at the helm, Patty Boi will be slinging signature “strains” like the Island Kush ($60), a pastry envelope filled with minced beef slow-cooked with chilli, kaffir lime leaf, homemade curry paste, and coconut cream; the Holy Grail ($60), a vegetarian-inclined Omnipork concoction stir-fried with lemongrass, galangal, garlic, and holy basil; and the Skywalker ($60), a bourbon- and vanilla-infused drunken cherry pie. New additions to the pop-up menu include the caramelised Pineapple Express ($60) and the Jungle Spice ($60), which sees minced beef paired with curry, toasted coconut, chillies, and spices.
Patty Boi is hosting its second pop-up event on Thursday, 1 July, from 1 pm until all patties are sold out.
Patty Boi pop-up, Hatch, 60 Staunton Street, Central