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New Restaurants: Where to eat and drink in Hong Kong this June

By Jen Paolini 9 June 2022

Header images courtesy of Nez

Summertime has arrived in Hong Kong and new restaurants are gearing up to excite eager taste buds. Here’s where to eat and drink in Hong Kong this June, from yakitori omakase concepts and an upscale French wine bistro to elegant Italian dining.

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Yakitori Yamato

Get ready for an exciting yakitori concept from Osaka! Opened in 2010 in Kitashinchi by experienced chef Shin Kawaguchi—whose family background in the chicken trade propelled his early skills—Yakitori Yamato’s first overseas branch continues the tradition of using the restaurant’s signature free-range Japanese jidori chicken for its skewers. Its Hong Kong outpost will be led by chef Ogura Tadashi, a long-time student under Chef Kawaguchi.

Guests are spread across a 12-seat dining room and 8-seat private room over two floors, and the restaurant’s intimate size ensures a unique experience centred around the charcoal grill. In an upscale, zen-like environment driven by wabi-sabi aesthetics, skilled chefs prepare the exclusive jidori chicken from Nara over specially designed stoves heated by binchōtan from Kishu to draw out its natural umami flavour and chewy texture. Yakitori Yamato’s omakase menu ($1,680 per person) highlights various chargrilled skewers and chicken dishes, as well as Western-style appetisers and an organic vegetable salad.

Yakitori Yamato, Shop 3–8, The Oakhill, 28 Wood Road, Wan Chai | (+852) 5239 1899


Another tori concept from Japan lands in Hong Kong this month, this time hailing from Tokyo. Kicho, an acclaimed kappo restaurant from the Ebisu and Ginza districts, is notable for its use of Kuro Satsuma-dori from Kagoshima, prepared in a sustainable “comb to claw” fashion where every part of the chicken is used in cooking. Executive chef Chikashi Yoshida leads the kitchen effort, expertly grilling the prized umami-rich chicken over binchōtan made from Japanese white oak and other dense hardwoods to deliver a fragrant result.

Kicho’s omakase menu ($1,000 per person) covers a multi-course experience of soup, appetisers, yakitori, vegetables, rice or noodles, and dessert, guided by seasonal ingredients. Its “comb to claw” approach is showcased in broths, pastes, skewers, and more, in the form of dishes like baked monaka oozing with chicken-liver pastegrilled chicken breast topped with salmon roe and swaddled in seaweedchicken neck with mustard, chicken heart in a ginger and scallion sauce, and slow-cooked chicken comb.

Kicho, Shop 2A, 1/F, Manning House, 38–48 Queen’s Road Central, Central


H Code welcomes Nez, a sophisticated wine bistro concept inspired by the casual eateries of Paris and the humble, authentic cooking served within. Named after the French word for “nose,” boutique and rare labels are the highlights here. Catering to oenophiles, the wine programme is curated by award-winning sommelier Victor Petiot, whose background equips him with a deep understanding of the entwined relationship between wine and food.

Chef de cuisine Don Wong brings 25 years of hotel experience to Nez, serving up classic French dishes such as the beef tartare ($328) topped with a quail egg and Burgundy snails ($208) roasted with garlic and parsley butter. Local poultry shines in the organic yellow chicken with green asparagus, morel mushroom, and yellow wine sauce ($458) while the bavette de boeuf Wagyu ($498) plates up a melange of savoury flavours. Go for a sweet finish with the profiteroles ($128) and tarte au citron ($148).

Nez, 2/F, The Steps, H Code, 45 Pottinger Street, Central | (+852) 2550 9605

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Carbon Brews

Local brewer Carbon Brews has opened a brick-and-mortar location in Central to bring its range of craft beers to the heart of the city. In a fun and modern space designed to echo the branding and aesthetic of the employee-driven brewery, the taproom-slash-gastropub is poised to deliver creative draughts alongside elevated pub fare.

Head chef Sean Yuen, formerly of Caprice, designed the food menu around the theme of “fermentation,” looking to global cuisines for inspiration to create dishes like whitebait fish ($85), fried chicken drumettes ($95), crab meat and taramasalata ($120), pan-seared lamb belly ($235), beef brioche burger ($165), and sticky date pudding ($65)—all of which were developed to pair with craft beers from the 28-tap system. Recommended flavours include Sour Punch (starting from $47) and Feels Good, Man (starting from $38).

Carbon Brews, Shop 1, G/F, The Centrium, 60 Wyndham Street, Central


Rosewood Hong Kong has joined hands with Naples-born chef Giovanni Galeota to present Bluhouse, transplanting the liveliness of Italian cuisine to the waterfront of Victoria Harbour. Ranging from casual to elevated, Bluhouse and The Dining Room by Bluhouse promise two distinct dining experiences, bookended by authentic Italian cooking and pairing wines.

Set in a space developed by London-based interior design firm Afroditi, the restaurants spotlight a nostalgic take on the simple elegance and charms of Italian colours and textures, supported by white marble and blue lava stone counters, soft textiles, traditional woodcraft, mosaic patterns, and spherical lighting fixtures. In addition to the culinary experience, Bluhouse also bolsters the local community by committing to reducing waste and donating to NGOs like Run Hong Kong and The Zubin Foundation. Bluhouse will open on 9 June, while The Dining Room by Bluhouse will follow on 23 June.

Bluhouse, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui | (+852) 3891 8732

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New restaurants openings from May


Mediterranean dining meets historic flair at Cantina, Aqua Restaurant Group’s newest offering to the Hong Kong food scene. Italian for “canteen,” the restaurant concept echoes the original purpose of its first-floor location inside the Tai Kwun complex, which once served as a mess hall for colonial police officers. Its communal traditions continue in the spirit of Cantina, where dishes are designed for group meals and get-togethers, served in a refined setting that marries light turquoise blues with rich wooden accents.

Good for all occasions, Cantina’s modern take on Italian sharing plates shines through in its humble presentation of honest ingredients through simple preparation, led by chef Luca Schiavone, a Sicilian native whose skills were honed at several London hotspots. Highlights include cicchetti (Venetian small bites) like baby octopus ($168) and pasta courses like cavatelli with braised pork ribs ($220) all the way to mains such as the unmissable breaded veal cutlet ($480) and the refreshing basil panna cotta ($110).

For a taste of Cantina’s signatures, the seasonal tasting menu ($728) covers the essentials, while those who like to imbibe and feast will no doubt love the free-flow non-stop brunch (starting from $628) that is offered on weekends.

Cantina, Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central

Mustard Bar & Grill

Burgeoning foodie hotspot Tin Hau is further blessed with the opening of Mustard Bar & Grill. Chef-turned-restaurateur Kong Wai-sing helms this new project, spurred on by his well-rounded experience in the kitchens of cha chaan tengs and five-star hospitality venues. In tribute to his first boutique concept, Mustard Café, the sophomore effort explores premium surf and turf dishes in a comforting bistro-like setting. Indoors will see diners sprawled across an industrial-chic space, while alfresco seats provide a glimpse into the heart of this buzzing neighbourhood, nestled amongst residential high-rises.

Delights from land and sea take shape in the grilled octopus served with pickled beetroot, confit potato, lotus root crisps, and paprika mayonnaise ($198), pancetta-wrapped scallops topped with corn purée and tarragon oil ($198), Spanish red prawn pasta ($398), Australian lamb rack ($328), and more. Not to be missed are the trimmed meat cuts, which range from Australian Wagyu M6 sirloin ($488) to Australian grass-fed M6 rib-eye ($488) and Australian grass-fed M6 porterhouse ($1,688). A classic steakhouse finisher, the Baked Alaska garnished with fresh truffle ($128) is a must.

Mustard Bar & Grill, 3/F, The New Place, 68–70 Electric Road, Tin Hau


Long-time favourite 208 Duecento Otto has closed in favour of a refreshed Italian concept, and while the Localiiz team mourns the loss of a spectacular lunchtime deal, the incoming Ramato—named after the Puglia tomato breed—promises a rustic, traditional experience that fills the aching hole in our hearts. Jia Group has once again joined hands with chef Antimo Maria Merone after their initial collaboration on Estro, this time to shape a southern Italian dining room that evokes the feelings and flavours of home cooking.

Ramato will feature fuss-free plates that exemplify the best of authentic Italian kitchens. From bruschetta ($68) and local sautéed clams ($158) to homemade pappardelle ragu ($178) with aubergines and Sagabuta pork and seabass ($548) baked with Mediterranean herbs, the menu highlights quintessential recipes commonly found at nonna’s table. Desserts like Sicilian cannolo ($38) provide the perfect sweet note for a post-meal treat, while mixologist Mario Calderone’s beverage programme highlights classic cocktails.

Ramato, G/F, 208 Hollywood Road, Sheung Wan

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Trattoria Piccolo

It’s the season for revamps, and Kennedy Town’s stalwart Piccolo Pizzeria has transformed into the contemporary Trattoria Piccolo following a relocation to Cadogan Street. Moving on from pizzas and pastas, the rebranded restaurant will instead focus on cicchetti, the Venetian small snacks that are currently having a moment in Hong Kong.

Making the most of its opportune location close to the sea and the area’s wet markets, fresh local produce is sourced for the “ocean-to-table concept” developed by owner Randy See. Daily menu rotations will see dishes like the octopus carpaccio with sea asparagus ($85) and hamachi crudo with smoked artichoke and sea asparagus ($85) circling around highlights like the vitello tonnato ($75) with slow-cooked veal loin. Curated wines from Sicily and Puglia are chosen specially to pair with the cicchetti.

Order the baked yellow chicken in terracotta pot ($650) for a Hong-Kong-meets-Venice marriage, in which the famed poultry is cooked in a claypot and then baked over shallots, herbs, chestnuts, potatoes, and morels, resulting in a tender and flavourful dish.

Trattoria Piccolo, Shop B, G/F, 41 Cadogan Street, Kennedy Town


Jia Group keeps busy this month with not just one, but two new openings! As part of its second collaboration with native Madrid chef Antonio Oviedo—who led the redevelopment of 22 Ships in 2020—the leading restaurant group presents Agora, an exquisite playground in which the acclaimed cuisinier will launch his Spanish fine-dining exploration. 

Tai Kwun’s elegant heritage building provides the perfect setting for the sophisticated tasting menu format, while the restaurant’s name plays on a multitude of meanings in various ancient languages, including “meeting place,” “centre of life,” and “now”—a testament to the concept. Collective Studio designed the interiors to spell out a striking contrast between old and new, traditional and modern, featuring bold choices of exposed terracotta brick archways and stone columns against rich red marble tabletops. A Mediterranean atmosphere reigns supreme, reminiscent of the rustic Spanish aljibe.

For the quintessential Agora experience, choose from the 10-course tasting menu ($1,288) or the 12-course tasting menu ($1,688). Both highlight exemplary produce sourced from Spanish regions, transformed through Chef Antonio’s creative touch.

Agora, Shop 14, G/F, D Hall, Tai Kwun, 10 Hollywood Road, Central


Mira Dining’s latest F&B venture is a neon-soaked Instagrammer’s dream! Located within the cultural Hong Kong Arts Centre, Jaja—pronounced as ”ha ha”—is a stunning vision in technicolour, exuding a youthful brand of energy that befits its location. Dreamy shades of pink and lavender dominate the dining room against a backdrop of Victoria Harbour, while flowing organic shapes and vinyl booths bring forth retro-chic vibes.

Specialising in vibrant vegetarian cuisine that looks too good to eat, the whimsical restaurant plates up pan-Asian delicacies—highlights include the smoky corn ribs ($85) and one-metre red curry pizza ($428). Colourful milkshakes and chia puddings with fruit make for the perfect desserts, feeding your stomach as well as your camera roll.

Jaja, 6/F, Hong Kong Arts Centre, 2 Harbour Road, Wan Chai

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Tai Kwun seems to be the key to this month’s new openings, as independent newcomer Chutney also finds itself in its immediate vicinity. Spotlighting traditional Indian cuisine in a thematic environment, the restaurant’s name pays homage to the popular condiment that is found across the vast country in different shapes, flavours, and textures.

Chutney’s banquette seats and gently arched ceilings evoke the sloping shapes of a train car, and the bold, honeyed colour palette would not feel misplaced on a Wes Anderson film set, calling to mind the characteristics of colonial Indian architecture from days past. Mosaic details, rattan accents, and patterned floor tiles complete the look.

From the menu, traditional Indian dishes take on a contemporary form, allowing taste buds to wend their way through regional delicacies. Chutney’s secret to creating the perfect tandoor meats and seafood lies in its custom ovens, which draw out natural flavours with a balance of smoky juiciness and tenderness. Familiar plates include the keema pav ($188) of minced lamb braised in spices, the Chutney butter chicken ($198) made with local chicken, and the slow-cooked achari beef short ribs with US prime beef ($238). Unique offerings like the historic lamb shank nalli nihari ($238)—an eighteenth-century dish created in the royal kitchens of the Mughal Empire—are also well-represented.

Look out for the whisky and gin trolley that roams around the restaurant to indulge in original Chutney interpretations of classic cocktail mixes, freshly prepared at your table.

Chutney, 4/F, Carfield Commercial Building, 77 Wyndham Street, Central


Lai Sun Dining’s second offering at cultural destination M+ is a more laidback affair to contrast the upscale experience of Mosu Hong Kong. An all-day dining experience—hence the name—that extends into the night, the 10,000-square-feet restaurant faces Victoria Harbour and comprises a spacious dining hall, bar area, and private dining rooms, making for a perfect choice for drinks, a sit-down meal, or even a quick grab-and-go snack.

Executive chef Daniel Chan leads the menu at ADD+ with international flair. Highlights include the stir-fried spaghetti with barbecue pork in goose oil ($138)—a speciality of which only 50 servings are prepared per day; an ADD+ take on the Hainanese chicken ($188) with Malaysian-style dark soya sauce, local ginger and sand ginger, and a spicy homemade chilli sauce; the stir-fried rice rolls, beef, and satay sauce in hot pot ($138); and the eighteen-layered ADD+ club sandwich ($168) that’s sure to satisfy.

ADD+, Unit A, B1, M+, West Kowloon Cultural District, 38 Museum Drive, West Kowloon

Town 93 Café

A new bistro concept has made its home in Central, presenting authentic French cuisine under the helm of executive pastry chefs Lionel Bodros and Frederic Despres, who cut their teeth at three-Michelin-starred restaurants. Town 93 Café specialises in homemade French pastries, cakes, desserts, and all-day breakfast plates, all made with seasonal ingredients.

For the signature experience, tuck into the classic eggs Benedict with a yuzu Hollandaise, the T3 breakfast combomille-feuille à la minutecanelé, and rotational petit gâteau.

Town 93 Café, 1/F, Hong Kong House, 17–19 Wellington Street in Central

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New restaurants openings from April

Maison Meiji

Meet Maison Meiji, the latest all-in-one food and beverage concept to open in Hong Kong. Inspired by Japan’s Meiji Restoration period, the new dining destination breathes new life into the historical Green House in Wan Chai, encompassing an elegant café and tearoom, a French-Japanese all-day dining restaurant, and an intimate cocktail lounge.

Start your visit at the Coffee & Tea Room, where Maison Meiji presents a traditional Japanese tea and modern Western coffee experience alongside Japanese desserts. Next, head to the Bistro for fusion Japanese dining courtesy of head chef Tatsuo Haruta, who whips up masterful Meiji-inspired dishes like omelette rice, hamburg steak, and more. Wrap things up with a handcrafted tipple at Kuromaru, a relaxed cocktail lounge that specialises in boutique Japanese shochu labels and rare liquors.

Maison Meiji, 1/F, 7 Mallory Street, Wan Chai | (+852) 6186 0889

Mosu Hong Kong

Long awaited and much anticipated, Mosu Hong Kong is finally opening at M+ this month. Driven by Michelin-starred executive chef Sung Anh, the sister outpost to the award-winning Mosu Seoul promises the same level of excitement and innovation that made its South Korean counterpart a household name. In collaboration with Lai Sun Dining, the Mosu Hong Kong experience will be limited to tasting menus only in a setting of 60 seats.

Head chef Shim Jung-taek leads the Hong Kong effort, prioritising the use of local produce to create dishes that echo the menu at Mosu Seoul and the childhood flavours that inspired Chef Ahn. Notable courses include the mushroom, made of burnt cream in an almond tart topped with mushroom jelly essence, and the black sesame, a tofu of toasted black sesame and seaweed water shaped like a xiaolongbao and filled with Hokkaido sea urchin.

Mosu Hong Kong, 3/F, M+, West Kowloon Cultural District, 38 Museum Drive, West Kowloon

Bar Bleu

A new addition to the Soho neighbourhood, Bar Bleu is a self-styled “seafood and champagne expert,” a tried-and-true pairing that never gets old. In an intimate space of rustic white walls and blue accents, Bar Bleu serves up a focused menu of coastal classics, which include lobster bisque ($148) and tuna tartare ($198) for appetisers and pan-roasted cod ($268) with cauliflower and snow crab tagliatelle ($198) for mains. Oysters ($68 per piece) are plated on a bed of cucumber vinaigrette and watermelon granite.

Bar Bleu, G/F, 9 Staunton Street, Central

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New restaurants openings from March


Michelin-starred chef Björn Frantzén’s debut venture in Hong Kong has made a quiet transformation into Embla, a new Nordic concept helmed by chef Jim Löfdahl, who served at Frantzén’s Kitchen as its executive chef during the restaurant’s five-year tenure. 

Drawing on over two decades of experience, Chef Jim builds the foundation of Embla on the cornerstone of local and seasonal ingredients, a leading element of the new Nordic culinary movement. Now in its soft opening phase, intrepid diners can expect a “multi-sensory experience” delivered through natural flavours and a roster of regional cooking techniques, which keep environmental, ethical, and well-being practices in mind.

Embla, 11 Upper Station Street, Sheung Wan | (+852) 2559 8508


Experienced culinary director Saito Chau—formerly of Hutong and John Anthony—leads this gastronomic ode to the Tang dynasty, oft considered a historic golden age in Chinese dining. Its location in IFC Mall promises spectacular views of Victoria Harbour, while its lush, eclectic interiors lean on a contemporary spin of East-meets-West aesthetics, drawing inspiration from the Garden of Eden and traditional oriental landscapes.

Chinesology’s philosophy rests on four distinctive pillars, in which superior presentation, creative concepts, an elevated dining experience, seasonal produce, and the five elements of Chinese cosmology reign supreme. Chef Saito’s degustation menu ($1,288 per person) presents a window into his mind, dressed as a lavish nine-course affair that combines traditional Chinese techniques with modern flavours. 

Dishes like the oolong tea-smoked chicken, osmanthus prioritise finesse and time-consuming preparation, while the preserved plum mousse, cherry dressing revives childhood memories with its nostalgic flavours. Inspired by the ancient Chinese herbology volume Compendium of Materia Medica, the beverage programme run by bar manager Fan Tsang marries the concepts of traditional Chinese medicine with the principles of modern mixology to fashion cocktails like the Bamboo Punch, blended with a bamboo-based whisky. Chinesology has also collaborated with local distillery Fok Hing Gin to create its own house spirit, a slightly sweet gin with notes of red date, hawthorn, and longan.

Chinesology, Shop 3101, 3/F, IFC Mall, 8 Finance Street, Central | (+852) 6809 2299


Specialising in Kanto-style sukiyaki, Juji is the perfect spot for convivial get-togethers over a casual meal, setting a lively scene with its dramatic, lantern-lit interiors and samurai-inspired décor. Its name is derived from a line of Japanese whiskies matured in barrels cut from the mizunara tree, a rare indigenous oak that takes 200 years to fully mature. 

Come for the signature cotton candy sukiyaki ($898 for two) for a whimsical experience, where your meal begins with cotton candy as the first course before a housemade sukiyaki sauce is added to the sizzling cooking pan, with cuts of A5 Kagoshima Wagyu, Japanese eggs, fresh vegetables, Inaniwa udon, or Japanese white rice to follow. Juji also offers patrons a taste of its namesake whisky (starting from $98 per glass). Distilled in Niigata, this blend carries notes of sandalwood, coconut, and vanilla.

Juji, 1/F, Station 21, 21C Soy Street, Mong Kok | (+852) 9103 6889

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Created by chef Olivier Elzer of Seasons and L’Envol fame, Clarence is his take on the time-honoured French culinary tradition, and his workshop for creating a new kind of cuisine.

“I wanted to create a unique dining experience at Clarence that combines my 13 years in Asia with the soul, heritage, and traditions of French cuisine,” Elzer explained in the restaurant’s official press announcement. Counting Joël Robuchon, Jean-Yves Leuranguer, and Pierre Gagnaire amongst his mentors, Elzer channels his extensive experience working alongside some of the greatest French chefs in the world into Clarence.

Helmed by his protégé chef Simon So, Clarence merges French dining with Japanese cooking techniques—a tried-and-true culinary combination, but with an additional twist, such as using charcoal robatayaki grills to prepare classic dishes like Challans duck confit and Burgundy snails, served on skewers to complete the novel presentation. Shared plates are a prominent feature of the à la carte menu as well, paying tribute to local dining customs, with steamed French fish like Dover sole and skate wing as highlights.

Split into a raw fish and wine bar, sommelier room, main dining room, and lounge, the restaurant provides an all-encompassing gastronomic experience, catering to diners and drinkers of all persuasions. Sushi lovers can enjoy themselves with fresh catches and pairings of wine and champagne, while oenophiles will delight in Clarence’s interpretation of a traditional wine cellar, featuring exquisite labels and a tasting table of black marble.

Clarence, 25/F, H Code, 45 Pottinger Street, Central | (+852) 3568 1397

Remedy Me

For its third act, wellness-centric food and beverage destination WellWellWell introduces Remedy Me, a holistic outlet inspired by traditional Chinese medicine and the solar terms of the Chinese lunisolar calendar. Local TCM specialist Wai Yuen Tong consulted on the menu of health-focused soups and herbal jellies, a collaboration that fuels the growing interest of modernising Chinese healing practices to suit Hong Kong’s younger generation.

Opt for the double-boiled sea coconut soup with fish maw, which promises to nourish the yin, clear heatiness, and moisten the lungs. It can be enjoyed on its own, or as part of a set with a three-ingredient salad and herbal jelly. Remedy Me also offers a rotating menu of customisable lunchboxes, comprising two to three classic Chinese side dishes, such as traditional lemon chicken, paired with rice. Its salad and deli bar caters to vegan, gluten-free, and keto diets with build-your-own options. Artisanal beverages are also spotlighted.

Remedy Me, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty

Sour Dough

Beloved pastry chef Gérard Dubois has blessed us with a new artisanal brand. Celebrating the multitalented and ever-popular sourdough, the deli concept highlights pastries, bread, and other baked items made exclusively from three starters that are over 30 years old. Long-fermented dough bears unique characteristics and offers various benefits, such as a flakier texture and lower sugar and sodium content, on top of being easier to digest. 

Dubois puts this miracle ingredient to use in the sourdough croissant ($23), chocolate sourdough bread with cranberries ($39), and a plethora of white, dark rye, and multigrain sourdough loaves ($36). Sweet tooths are well catered to with the raspberry rhubarb mille-feuille ($88), and a caramelised baby pear feuilletine basket ($30).

Homemade sandwiches make for heartier meals, covering flavours like the chicken tikka ($58) and pastrami sauerkraut ($67), as well as the caponata and tofu ($58). Salad offerings (starting from $60) are refreshed on rotation, featuring combinations like roasted beetroot and pumpkin, black bean quinoa, and the signature Sour Dough garden salad.

Sour Dough, 80 Queen’s Road East, Wan Chai

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Cotton Tree Pizzeria

Soak up the sun and the flavours of the Mediterranean at Cotton Tree Terrace, where The Murray’s latest culinary concept is dishing up Italian favourites for all to enjoy. Cotton Tree Pizzeria has set down roots on the popular alfresco deck, and diners are invited to wine and dine on familiar appetisers, oven-baked Neapolitan pies, and homemade tipples.

Bevvies like the limoncello and Aperol Spritz will whet your appetite, while appetisers like the burrata with marinated cherry tomatoes ($118) and Parma ham with cantaloupe melon slices ($118) serve as pleasing appetisers. Pizzas such as the Napolitana ($248) with anchovies and olives highlight the region’s best ingredients, and unusual creations like the Nordic ($248)—topped with Norwegian smoked salmon, capers, and pickled onions—promise to delight the adventurous palate. Of course, old faithfuls like the Margherita ($188) and Quattro Formaggi ($248) are not forgotten.

Cotton Tree Pizzeria, LG/F, The Murray, 22 Cotton Tree Drive, Central | (+852) 3141 8888

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New restaurants openings from February


Hot on the heels of its Michelin success with Whey, Hansik Goo, and Ying Jee Club, ZS Hospitality unveils the first of its three upcoming concepts at the remodelled 8 Lyndhurst Terrace, a modern Italian trattoria collaboration with Milan’s award-winning Trippa. 

Executive chef Marco Xodo—formerly of 8½ Otto e Mezzo Bombana in Shanghai—has been entrusted with helming the kitchen team and bringing authentic Italian flavours to life under the guidance of celebrated chef Diego Rossi and co-founder Pietro Caroli, who opened Trippa together in 2015 to great acclaim.

At Testina, the menu combines nose-to-tail dining with refined culinary flair, transforming overlooked ingredients into elevated dining experiences. Signature plates like the fried tripe are emblematic of Trippa’s gastronomic tenet, while familiar creations like the succulent homemade pappardelle with lamb ragù and luscious roasted bone marrow are designed to delight with its moreish flavours. Its well-appointed interiors, too, act as a throwback to Milanese trattorias of old, with its mustard-coloured walls and Palladiana floor.

Testina, 3/F, 8 Lyndhurst Terrace, Central | (+852) 2798 0668


Veteran chef Teruhiko Nagamoto branches out with an eponymous kappo-style restaurant centred around the Japanese food philosophy of shun (旬)—a concept which emphasises the importance of peak freshness in selecting ingredients and highlights the usage of seasonal produce. 

Japan’s four seasons and its fruits are celebrated equally on the menu, and Nagamoto tailors its exquisite meals to the taste of the diner, crafting unique custom experiences that demonstrate a keen understanding of traditional Japanese cuisine and its elegant subtleties.

From adjusting the ingredients and seasonings used to the cooking time and the serving pace, no detail is too small in this sophisticated culinary exchange between chef and guest. As the restaurant is a reflection of Chef Nagamoto’s creative vision, it is only fitting that every single aspect of it is overseen by the chef himself, and his personality is echoed in the calligraphy on the signboard, the selection of chopsticks, and even the flower arrangements.

Nagamoto, 18 On Lan Street, Central

Yaichi Kura

Eat and shop with gusto at Yaichi Kura, Kennedy Town’s newest multi-concept leisure destination, where four exciting Japanese brands come together under one roof: Toge by Jyungin, a spirited izakaya; Eclipse by Luna Café & Bar, an all-day dining venue; Painduce, a famous Osaka bakery chain; and 81Station, a speciality retail outlet.

Allow yourself to escape to the mountains of Hokkaido at Toge by Jyungin, where chef Shimoji Atsushi will serve you the restaurant’s flagship robatayaki tasting menu (starting from $980) from the bustling open kitchen. Seasonal catches like Konbumori oyster, Akkeshi clam, and kinmedai are cooked to perfection and plated up before your eyes. 

For a down-to-earth affair, Eclipse by Luna Café & Bar puts a Japanese spin on all-day classics to create irresistible dishes like the Hokkaido uni carbonara ($168) and cod crab eggs Benedict ($148) with Hokkaido cod crab meat. Its signature dessert—the double cheesecake ($68)—is not to be missed.

Continue to spoil your love for bread and pastries at Painduce, where chef Masahiko Yoneyama bakes up a storm. His innovative approach to baked goods sees uncommon but nutritionally balanced creations like sautéed shiitake mushroom toast, roasted ham and cabbage toast, lotus root and smoked chicken toast, and more. After a well-rounded meal, walk off the food coma at 81Station and pick up fresh produce and merchandise from Japan.

Yaichi Kura, 1/F, Imperial Kennedy, 84 Belcher's Street, Kennedy Town | (+852) 9634 1831

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Peony Chinese Restaurant

It’s not every day that one can claim to be an original, but that is exactly what Peony Chinese Restaurant can add to its list of accomplishments. As the only Chinese fine-dining restaurant in the Discovery Bay neighbourhood, Peony Chinese Restaurant is perfectly poised to serve a multitude of needs for residential gourmands, from banquet dining and dim sum to family meals and private celebrations. Set in a sophisticated space of bronzes, greys, and reds, the floor-to-ceiling windows allow for tranquil views across DB Plaza and beyond. 

Head chef Chu Ting-kwok and dim sum head chef Tony Chan put their combined wealth of award-winning culinary experience to the test to inform the creative Cantonese specialities at Peony Chinese Restaurant. Decades spent serving in Michelin-starred T’ang Court, Ying Jee Club, Duddell’s, and The Peninsula Shanghai have refined their cooking skills and deep familiarity with Chinese cuisine, reflected in masterful dishes as such as the barbecued Ibérico pork fillet and the stir-fried lobster with purple onion, spring onion, and shallot—Chef Chu’s signature.

Peony Chinese Restaurant, Shop 153A, 1/F, DB Plaza, Discovery Bay | (+852) 2215 0833


Busy Hongkongers flock to grab-and-go omusubi stalls like bees to honey. But as much as we love this affordable and convenient snack, the packaging waste it creates is a difficult pill to swallow. Introducing Omusubi, a new concept that does away with single-use plastic and prioritises sustainable packaging for its products. 

Founded by the folks behind the popular Hana-musubi brand, Omusubi aims to “protect agriculture and support the lives of our customers, farmers, employees, and partners, not only for our generation, but for the next generations to come.”

How is it done? Partner farmers in Japan supply the premium Hitomebore rice that makes up the base of the omusubi, which is then shaped into triangular morsels and stuffed with a range of fillings—such as Kishu pickled plum and sea urchin with red snow crab—before being packaged in an eco-friendly paper wrap. 

Its shopfront is also consciously designed to eliminate as much plastic as possible, with cloth, brass, and wood as the main materials. Aside from reducing packaging waste and supporting environmentally-friendly suppliers, Omusubi aims to achieve carbon neutrality for the entire brand by 2030—now that’s a mission we can get behind.

Omusubi, Shop 1061, Podium Level 1, IFC Mall, Central | (+852) 2351 8968


Wellness meets holistic nourishment and clean eating at Orka, a new health-conscious restaurant concept in the heart of the city. Orka came about when its founders encountered a lack of dining options that prioritise well-being and nutrition, and they set out to create a place where eating well does not mean having to compromise on flavour or quality. 

Leading the charge in the kitchen is chef Ching Tso, who cut his teeth at Michelin-starred Arcane and brings his understanding of sustainable cooking and fine dining to this budding gourmet concept.

Superfoods and fresh ingredients are the cornerstones of Orka’s menu, where soups, salads, burgers, rice bowls, and noodle dishes rule the roost. Its Hungry Jack’s sourdough sandwich ($98) is a reliable vegan favourite of portobello mushrooms and jackfruit, topped with homemade pickles, yam, and perilla leaves.

Orka, 36 Wyndham Street, Central | (+852) 3489 1217

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New restaurants openings from January


Starting off the new year with a bang is Heimat, an ode to the lesser-explored gastronomic contributions of Deutschland. Helmed by award-winning chef Peter Find—a veteran of numerous Michelin-starred restaurants and hotel flagships—his first solo venture centres around traditional recipes reimagined for the modern palate. 

Exploring the native dishes of various regions, Heimat transforms the homeliness of German cuisine into a refined spread alongside wines and gins from German producers. Dishes like the Königsberger Klopse (pork dumplings served in white sauce), Zwiebel Rostbraten (beef sirloin with onions) with Spätzle on the side, and Ente Rotkraut (Barbary duck with red cabbage) serve as colourful introductions to German cooking and can be experienced on the six-course tasting menu ($1,280)—available also in vegan and gluten-free options.

Heimat, 8/F, LKF Tower, 33 Wyndham Street, Central

1111 Ones

Cantonese cuisine receives a fine-dining transformation through the imagination of chef Will Leung at 1111 Ones. Inspired by the acclaimed work of landscape photographer Kelvin Yuen, the newly opened restaurant serves as the canvas for a rendezvous of gorgeous flavours and exquisite presentation. Its interiors are no slouch—overseen by Myron Kwan of M.R. Studio, the space draws elements from Arizona’s Antelope Canyon to inform a sophisticated combination of soft lines, subtle textures, and a warm ombré palette.

Highlighting premium Hong Kong ingredients and seasonal menus, the six-course ($1,288) and eight-course ($1,588) experience invites diners to partake in redefined Cantonese classics, such as the consommé of local chicken, dried scallops, and house-dried maitake mushroom; the soft-shell lobster with citrus and dashi-soaked konjac; and the Black Angus beef with milk tea-poached carrot purée.

1111 Ones, 11/F, 18 On Lan Street, Central | (+852) 2910 1128

Maka Hiki

Restaurateur Maxence Traverse is offering travel-starved Hongkongers an island respite with Maka Hiki, a tropical paradise nestled in the charming neighbourhood of Tai Hang. At this lush bar and grill decked out in bamboo and palm patterns, patrons can indulge in a smooth flow of drinks, bites, and good times.

Chef consultant Russell Doctrove has whipped up a range of island-inspired dishes for this green idyll, setting the tone with the flavourful Mauritian tamarind, mango, and pineapple salad ($120) and Hawaiian poké tuna ($260). A grilled mahi-mahi curry ($265) makes for the perfect main course, while a Maka Hiki punch ($180) will generously quench your thirst. Wellness-conscious breakfast and lunch options are available as well.

Maka Hiki, 2/F, Little Tai Hang—The Corner House, 98 Tung Lo Wan Road, Tai Hang | (+852) 2155 1777

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Graceland is bringing a taste of Bible Belt cuisine to Kowloon, its menu constituting a veritable food tour through the southern states of the US. Named for Elvis Presley’s sprawling Memphis home, Graceland is led by seasoned chef Jake Johnson, whose expertise in comforting American soul food has inspired a novel menu. Get right into it with the hot Nashville chicken sandwich ($135) and Mississippi catfish ($120) with Louisiana hot sauce. If you prefer not to choose at all, opt for Momma Knows Best ($290 per person) for a lavish spread of Graceland signatures.

Niko Smirnoff of Momentai fame curates the beverage programme, presenting craft beers and ciders on tap, as well as themed cocktails. Jive with the King with the vodka-driven Hound Dog highball ($70) or keep things mellow with housemade sweet tea and lemonade, a duo of irresistible Southern staples. Don’t miss the South Carolina low-country boil (starting from $350)—a monthly event that showcases crab claws, prawns, sausages, potatoes, corn on the cob, and unlimited servings of side dishes. Additional drinks packages are available.

Graceland, Shop B, G/F, Lisa House, 12–14A Yim Po Fong Street, Mong Kok


Celebrated Michelin-starred chef Vicky Lau has joined hands with Romain Hertebreau and chef Percy Ho to unveil Mora, an intimate and elegant concept that pays tribute to the linchpin of Chinese gastronomic tradition: the humble soybean. Mora will bring its namesake to the table through a resourceful roster of all-soy creations, leaning on French and Chinese culinary techniques to shape a menu of modern delicacies. Expect to experience soy like never before, through all sorts of ingenious shapes, textures, and flavours. Lunch and dinner set menus will be served from 15 January onwards, with an à la carte menu following in early March.

Mora, 40 Upper Lascar Row, Sheung Wan | (+852) 9583 8590

Teahouse / Barhouse

Following the opening of Auntie Āyi in late 2021, new dining and drinking destination WellWellWell is keeping busy with its second concept, Teahouse / Barhouse. Positioned as a café by day and bar by night, this does-it-all venue channels the diverse dining options and liveliness of Chinese markets with décor that is best described as groovy and eclectic (all pool noodle-esque curves and abstract, marbled patterns).

Barhouse celebrates Chinese liquors with irresistible bites, while Teahouse puts a modern spin on Hong Kong cha chaan teng classics. Expect delicious treats like the unique range of pineapple bun sandos, featuring fillings such as Spam and kimchi ($68) and honey-glazed char siu and egg ($98). Larger plates come in the form of a lap cheong carbonara ($168) while skewers like the Nanyang peanut pork satay ($98) are excellent for sharing. Continue the fun into the night with experimental cocktails like the Mirror Lake Mist ($118), a whimsical little number that comes topped with an ephemeral bubble, or the Forbidden City ($118) in its traditional porcelain teacup.

Teahouse / Barhouse, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty

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Grand Majestic Sichuan

At Landmark’s Alexandra House, a grande dame makes her grand entrance. Black Sheep Restaurants’ newest Chinese restaurant concept revives the opulent dining halls of old Hong Kong with contemporary flair, dressing up tried-and-true Sichuan classics in mid-century modern finery. Befitting its name, Grand Majestic Sichuan’s menu was developed closely with Fuchsia Dunlop, the esteemed expert on Sichuan cuisine.

Based in London, Dunlop has over two decades of experience investigating the intricacies of Chinese food and culinary culture, culminating in a series of award-winning books. Head chef Robert Wong will be putting the flavours on the plate, bringing his Michelin-starred skills over from Chilli Fagara to exhibit Sichuan’s long-standing cooking traditions. Under crystal chandeliers, patrons can drink in the nostalgia and revel in glamorous tableside service.

Grand Majestic Sichuan, Shop 301, Alexandra House, 18 Chater Road, Central


Entrepreneur Wil Fang continues his expansion of the DPT Group with Rollie, a hip temaki shop that surfs on California vibes and Japanese-American flavours. Familiar creations like the dragon roll and rainbow roll make an appearance, and the unusual Philly cheese roll repackages an East Coast classic for adventurous taste buds. Executive chef Sean Hwang bolsters the menu with snacks like chicken skin gyoza, karaage, and salmon onigiri, while cocktails such as the sake Manhattan and hojicha highball make up the beverage programme.

Rollie, 32 Cochrane Street, Central | (+852) 2845 9244

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Jen Paolini

Content director

Born in Hong Kong, raised in Germany, and educated in the U.S., Jen is an award-winning creative with a background in illustration, communication design, art direction, and content creation. When she’s not getting lost in a good book, you’ll find her doing crosswords, eating dim sum, covering all sides of a “Hamilton” number, and taking naps.