Subscribe to our weekly newsletter to get our top stories delivered straight to your inbox.
Header images courtesy of Karashibi Gyukotsu Ramen Kikanbo
Our regularly updated guide to the newest restaurant openings will cut through the noise and help you find the best places to eat and drink in Hong Kong this month.
You’ve never had ramen quite like this one before—Karashibi Gyukotsu Ramen Kikanbo’s speciality is all in its name. Focusing on gyukotsu (beef bone) broth rather than the more common tonkotsu (pork bone) or torigara (chicken bone), this labour of love was realised by Masakazu Miura, who is also behind the fiery karashibi miso ramen sensation Kikanbo. It took seven months and many rounds of meticulous development to perfect the gyukotsu broth, and the result is an immensely flavourful and aromatic but surprisingly light and milky soup base that captures the richness of the key ingredient: beef leg bones.
For the ideal introduction to this new concept, the signature gyukotsu ramen with beef tendon and sirloin chashu is a must. Onions, scallions, and baby corn provide a balance to the greasiness, and the thin ramen noodles offer the perfect consistency and texture to absorb the full-bodied broth. Heat lovers can kick things up a notch with the karashibi gyukotsu ramen, which can be customised through five levels of numbness and spiciness. Mazesoba and tsukemen options are also on the menu, as well as beef rice bowls and the humble tamago kake gohan, which is best enjoyed as an accompaniment to the ramen dishes where the beef bone broth can be added to the rice to create a silken mixture.
Karashibi Gyukotsu Ramen Kikanbo, 528 Jaffe Road, Causeway Bay
When we heard that two former managers of fine-dining destination Louise had pooled their talents into a French-inspired sandwich shop, well, we had to be first in line to sink our teeth into these toothsome new creations. Clément Jacquel and Rémi Brunet transform the modest and classic croque monsieur into gourmet bites using premium and fresh ingredients; the Captain Hook envelops the umami brininess of salmon roe with smoked salmon, horseradish cream, and spinach, the Angry Duck features homemade confit duck complemented by Emmental, confit shallots, and an orange balsamic sauce, and the limited-edition Winter Edition, developed for the festivities, recalls a cosy raclette dinner party with layers of raclette, ham, smoked pancetta, and confit shallots. Don’t miss the French toast brûlée or Hokkaido milk sundae for a sweet finish to your savoury meal.
Croque, 1 Lyndhurst Terrace, 78 Wellington Street, Central
Fans of dark academia aesthetics will be thrilled by the distinctly library-inspired interiors of Bochord, a new restaurant that pays homage to the private studies and book collections of great continental mansions of yore—think leather armchairs and banquettes, coffered ceilings, and warm walnut furnishings to create the atmosphere. Of course, the food has to match up to the vibes, but Bochord adds a novel twist to its European-inspired dishes with ingredients sourced from around Asia. Highlights include the roasted farm-fresh Ping Yuen chicken using New Territories poultry, the Nagasaki chicken roulade with beetroot salad, the Carabinero red prawn with shrimp roe noodle from a distinguished Hong Kong noodle producer and Jihe river dried shrimp roe, and the charcoal-grilled A5 Miyazakigyu rib cap, served with sautéed shishito with Japanese miso and a homemade yakiniku sauce.
Bochord, Shop 1101, 11/F, World Trade Centre, 280 Gloucester Road, Causeway Bay
For a dinner, a show, and a dance floor in one, look to Aoao, where a restaurant, bar, outdoor terrace, and visual art space is spread across 2,000 square metres of space. Inspired by the Japanese term for “lush green,” this immersive venue offers a multi-sensory experience that spans contemporary izakaya fare and cocktails, music, entertainment, and curated digital projections. Savour the charcoal-grilled eel, takoyaki-style chicken wings stuffed with cuttlefish, and seasonal items such as the hairy crab butter udon alongside tipples like the whisky- and sencha-based Hutton Jadeite and Lily Safra of Campari and strawberry syrup. Do note you’ll need make a reservation in advance before your visit.
Aoao, 14/F, Manning House, 38 Queen’s Road Central, Central
Step inside the newly opened Mansion for an art-centric drinking and dining experience, fuelled by retro cabaret vibes, maximalist interiors, and sumptuous colours and furnishings. Designed by Sackthi Muthu of Steam Design Hong Kong, the lounge channels art-gallery-meets-Moulin-Rouge energy through its costumed dance performances and painting installations by Hong Kong-based talents. Sip on cocktails like the Belle Époque, a take on the classic Bellini, tuck into Basque-inspired pintxos such as Ibérico ham with Manchego cheese and anchovies, and allow yourself to be captivated by the experience.
The Mansion, G/F, 77 Wyndham Street, Central
Charming Swiss-Italian comfort food and beverages await you at Nocino in the equally warm and enchanting neighbourhood of Tai Hang. Founder Matthew Ziemski draws on his family’s tradition of home-brewing the same-named digestif of grappa and walnuts for the moniker of the restaurant, which distils the best of southern Switzerland into a concise experience within a space that echoes rustic countryside grottoes. Brown crab cacio e pepe spaghettone, beef shin ragu casarecce, malakoff fried cheese balls, and pumpkin agnolotti are paired with Swiss wines and modern takes on classic Italian cocktails.
Nocino, 92E Tung Lo Wan Road, Tai Hang
Manav Tuli, formerly of Rosewood Hong Kong’s Chaat, has joined hands with Jia Group to launch Leela and helm the new restaurant as its executive chef. In a chic, warm, mostly monochrome space designed by André Fu Studio, punctuated by soft lines, brass details, intricate wall art, rattan furniture, and hanging lamps, Tuli takes diners on a gastronomic journey through ancient Indian empires while embracing sustainability and locally sourced produce. From the chakundar oxtail gosht, a Punjab speciality, to the chicken baida roti, a famous Mughlai street food, Leela’s dishes are homages to India’s culinary traditions.
Leela, Shop 301–310, Lee Garden Three, 1 Sunning Road, Causeway Bay
As one of the most celebrated chefs in contemporary gastronomy, Anne-Sophie Pic needs little introduction; her restaurants have garnered a total of 10 Michelin stars, making her the most Michelin-decorated female chef in the world. Now, ASP—as she is lovingly nicknamed—has brought her signature brand of world-class French cuisine to Hong Kong with Cristal Room, a collaborative venture with luxury brand Baccarat and Leading Nation Hospitality.
Located at the elevated Forty-Five culinary destination in Landmark with remarkable views over the surrounding cityscape and Victoria Harbour in the background, the Gilles et Boissier-designed Cristal Room completely breaks down the barriers between dining room and kitchen, opening up the space for a truly connected, immersive, and theatrical dining experience where the audience feels as much part of the action as the chefs do.
Baccarat presents its exquisite crystal tableware, chandeliers, and decorative pieces in harmony to the delicate, innovative dishes, such as the signature Les Berlingots ASP with soba-cha pasta and aged Comté in a mushroom consommé infused with coffee and soba-cha, and the flavourful St Marcellin cheese, served in an iced mochi creation with smoked Madagascan vanilla. For something quite different to the usual wine pairings, ask head sommelier Yulia Ezhikova to set you up with a non-alcoholic tasting experience.
Cristal Room by Anne-Sophie Pic, 43/F, Forty-Five, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
If you have spent hours—in vain—hoping to lock down a reservation at Nikutoieba Matsuda in Osaka or Nara, despair not, for there is hope on the horizon: the renowned Wagyu specialist has quietly opened a discreet location on Gough Street. For its first international outpost, the Wagyu-focused kappō concept, founded by Yasuhiro Matsuda and Shinji Masuda, will remain true to its Japanese siblings and offer a multi-course menu showcasing the best of Yamato beef, presented in an intimate setting of just nine counter seats. (Private rooms with more tables are due to open soon.) Signatures that will be served consistently while other dishes are refreshed on a monthly basis include the Wagyu beef tartare sushi and katsu-sando-style Wagyu fillet cutlet sandwich with homemade tartar sauce.
Nikutoieba Matsuda, 39 Gough Street, Sheung Wan
Jordi Vallés Claverol named his new restaurant after the Roman goddess of love, Juno, presumably one of the many ways he hopes to inspire love for the Mediterranean cuisine he is dishing up. Hopscotching between the culinary delights of Italy, France, and Spain, Juno marries a pastel-hued dining room oozing cosmopolitan sophistication with comfort food matched with exquisite wines and cocktails. Claverol lavishes special attention upon the homemade bread, of which the rosemary focaccia with Ibérico ham is the highlight, while the lobster Acquerello risotto, Juno truffle tagliolini, and baked Côte d’Azur seabass form a holy trinity of mains. Finish things off with the Peach Me Up vodka cocktail.
Juno, G/F, 88 Wing Lok Street, Sheung Wan
From the folks behind beloved neighbourhood hangouts Shady Acres and Honky Tonks Tavern comes Terracotta Lamma, promising to bring the same convivial vibes to one of Hong Kong’s most laid-back outlying islands. General manager Jean-Morne Leibbrandt, chef Richard Solnik, and beverage director Adam Schmidt make up the experienced trio leading the new Studio Amal-designed restaurant and bar to showcase the strength of its charcoal-grilled Mediterranean cuisine, featuring such dishes as grilled octopus with tomato and Fennel broth and roasted potatoes, roasted chicken with smoked labneh, and even olive oil cake and Greek yoghurt panna cotta. On the drinks side, the Blood Orange Spritz and Riptide Daiquiri make for delicious concoctions that dial up the holiday mood.
Terracotta Lamma, G/F, 47 Yung Shue Wan Main Street, Lamma Island
We’re still waiting with bated breath to hear more about Plaisance, slated to soft-open this November, but Mauro Colagreco should be a familiar name to anyone with a passing interest in haute cuisine. Most famously, the Argentine chef is the driving force behind the Michelin-starred Mirazur in Menton, France, and has launched a great number of restaurants around the world, with several more to come in the near future, based on the recent headlines.
For his latest project—and first in Hong Kong—Colagreco has partnered with Lai Sun Dining and envisioned a marine theme for Plaisance’s three distinct experiences, from fine dining and fine drinking to a private members-only space. Héloïse Fischbach, Colagreco’s former protégé at Mirazur, takes the helm as executive chef, giving life to his culinary vision.
Plaisance by Mauro Colagreco, 1 Duddell Street, Central
Bookmark this for the coming dip in temperature! Coming to Hong Kong by way of Shanghai is Fall in Thai, a popular restaurant concept specialising in hot pot inspired by Thai cuisine. Building its menu around rich soup bases and flavours commonly found in Thai dishes, guests can tuck into tom yum goong shrimp broth, coconut milk chicken broth, and slow-cooked brisket broth, accompanied by a plethora of meat, seafood, and vegetable toppings, such as the handmade cuttlefish balls, chive dumplings, and shrimp rolls with bamboo shoots, plus small plates like the grilled pork neck and satay pork skewers.
Fall in Thai, Shop 708, 7/F, New Town Plaza Phase I, 18 Sha Tin Centre Street, Sha Tin
New to Jordan is Rue Du Liban, offering homestyle Lebanese fare and a casual dining experience in a warm, unpretentious atmosphere. Owner Imran Khaleel and executive chef Maged Makram have crafted an authentic menu that includes not only well-known Levantine favourites like the moutabal aubergine and tahini dip, chicken fatteh spiced rice dish with garlicky yoghurt sauce, tabbouleh salad, and grilled halloumi cheese, but also novel creations that take inspiration from Hong Kong such as the Lebanese French toast with brioche with date paste. Rue Du Liban is also a great place to sample Lebanese wines.
Rue Du Liban, Shop A, G/F, Hillwood Court, 22–26 Hillwood Road, Tsim Sha Tsui
It’s one of those places that simply needs no introduction—Nobu is making its return to the city at the Regent Hong Kong. Legendary chef Nobu Matsuhisa will once again present his unique take on Japanese cuisine, seasoned with Peruvian influences, complemented by world-class hospitality and keen attention to detail. Signature items that returning diners will be happy to revisit include the tried-and-true black cod with miso and toro tartare with caviar, as well as the Nobu ceviche, emblematic of the chef’s singular cooking style. Dishes will be paired with the exclusive Hokusetsu-brewed Nobu sake, Matsuhisa Chardonnay, and Nobu Champagne by the Louis de Sacy estate, among other labels.
Nobu Hong Kong, 2/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Among the wave of new restaurants opening at the Airside mall in Kai Tak, Uogashi Nihonichi is one to look out for. As the first overseas branch of the popular fresh fish and casual dining brand, Uogashi Nihonichi brings a slice of Japan’s standing sushi bar culture to Hong Kong. Specialising in Edomae sushi, diners can expect seasonal catches, fresh produce, and affordable prices, as well as a menu that spotlights distinctive Japanese seafood, such as the speciality shirako (白子; milt) and the ever-popular Hokkaido uni and Konbumori oysters. Order the 11-course sushi omakase set for 10 pieces of nigiri plus a hand roll.
Uogashi Nihonichi, Shop G001, Airside, 2 Concorde Road, Kai Tak
Artifact in Basehall 02 has been transformed into Artifact Kaya, a lively Japanese izakaya with an equally exciting beverage programme to keep the good times flowing. Within the new chef’s table experience, guests can eat their way through a multi-course tasting dinner, a lunch bowl set, and an extensive à la carte menu, as well as enjoy highballs and sake bombs. Michael Larkin, Beckaly Franks, and Ezra Star—the folks behind the concept—have also come up with seasonal cocktails dedicated to aged spirits, this time highlighting the French Citadelle gin. Go for the umami-tinged Stirred Gimlet with shiso and toasted sesame.
Artifact Kaya, No. 1 & 2, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place, Central
Eat, drink, and dance the night away at Melody, a new all-in-one, multi-purpose venue that’s divided into five rooms with different functions. Get the evening started in the Kitchen and Dining Room with Jamie Draper’s modern European fare, where dishes such as Ibérico pluma skewers, Alsace bacon croquettes, herb-crusted veal chop with grilled courgettes and sauce Antiboise, and maple-roasted butternut squash with burnt chilli butter make up the menu. In the Bar Lounge, Kaan Gilmour shakes up a mean Yellow Pepper Margarita and Rhubarb Sour, which can be enjoyed in the Garden Room, or in the Music Room to an eclectic audio programme curated by Johnny Hiller till late night.
Melody, 100 Third Street, Sai Ying Pun
Lovers of Chiuchow cuisine should make Central Market their next dining destination. Gu Liang Cai is a new fast-casual concept by Ronald Shao, of Lubuds Group, which brings traditional recipes from the Chiuchow catalogue into a modern, trendy atmosphere.
Under retro-style neon signage and vintage posters, Gu Liang Cai channels the once-ubiquitous old-school stalls that serve daa laang (打冷) late-night meals, such as the signature goose platter, marinated mixed pork and offal, Chiuchow-style chilled flower crab, and bean curd with scallion, all tied together by the strength of the restaurant’s various homemade dipping sauces, the cornerstone of Chiuchow cuisine.
Gu Liang Cai, Shop 124–125, 1/F, Central Market, 93 Queen’s Road Central, Central
For a no-fuss steak frites experience in the heart of Central, head to Flat Iron Steak, a pop-up concept taking over Macelle in Soho from October till the end of the year. Specialising in well-marbled flat iron cuts from the shoulder of grain-fed Australian cows, Flat Iron Steak offers a choice of Black Angus flat iron steak and M9 Wagyu flat iron steak, as well as other cuts like tomahawk, porterhouse, and hanger, with red wine jus, green peppercorn sauce, Café De Paris butter sauce, or mushroom sauce, alongside beef tallow hand-cut fries, lobster mac and cheese, bone marrow mash, salad, and more.
Flat Iron Steak, LG/F, Sharma Soho, 9-11 Staunton Street, Central
Tokyo’s two-Michelin-starred Ginza Sushi Kanesaka now has an outpost in Hong Kong. In this intimate space of only 20 seats, head chef Seiji Taniguchi will uphold chef-founder Shinji Kanesaka’s remarkable brand of Edomae sushi craftsmanship through sophisticated omakase dining experiences, featuring up to seven starters, 12 pieces of sushi, soup, and dessert courses, made from seasonal ingredients at peak freshness. Sushi Kanesaka also serves its own exclusive beer, alongside Japanese sake and international wines.
Kanesaka Hong Kong, 5/F, CCB Tower, 3 Connaught Road Central, Central
Newly opened in Causeway Bay is chef Terufumi Mihara’s latest take on teppanyaki, which promises to be a spectacular experience. Using the teppan grill as the stage on which to showcase the performative qualities of his culinary arts, Mihara creates personal connections with guests over live flames, dramatic cooking skills, and dishes built on global influences, such as the broiled Ezo abalone with Hokkaido sea urchin, grilled king crab crêpe, A5 Kumamoto Wagyu tenderloin, and grilled rockfish with clam butter sauce.
Teppanyaki Mihara Goten, 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay
Vegetarian Chinese cuisine meets fine dining at Yuan, an explorative concept by Lubuds Group. Executive chef Ronald Shao and head chef Law Chak-kei lean on their extensive knowledge of both traditional and modern Chinese and Western culinary techniques and traditions to forge a new path where delicately crafted, plant-driven dishes take the lead.
Yuan’s multi-course tasting menus, inspired by regional Chinese cuisines, reflect the harmonious balance between the five basic tastes and the changing of the seasons, all while eliminating alliums. Look forward to the olive vegetable and Chinese bun, matsutake soup with chrysanthemum tofu, and braised winter melon with preserved vegetables.
Yuan, Shop 2, G/F, Chinachem Hollywood Centre, 1–13 Hollywood Road, Central
Grab a slice of Roman-style square pan pizza, a popular Italian street snack, at Alice Pizza, one of the most celebrated pizza chains in Italy, now with a new, retro-inspired location in Wan Chai. Cooked to perfection inside multi-chambered electric ovens, the precise baking temperature and time ensures a desirable crispness to the thin pizza base, made from a signature dough that’s rich in oxygen and light on yeast. Each slice is then topped with a melange of ingredients, from the familiar Margherita, Parma, Diavolo, and Carbonara to the novelties of smoked fish Salmone, textured Potato Chips, and sweet Nutella dessert pizza.
Alice Pizza, G/F, 92 Queen’s Road East, Wan Chai
Bringing a taste of Mexico City to Hong Kong shores, El Taquero’s vibrant menu and equally colourful dining space promises a convivial, memorable experience fuelled by unique margaritas and other iconic Mexican cocktails, signature al pastor platters and tacos, homemade tamales, freshly made salsas, hearty enchiladas, and so much more.
Executive chef Alejandro Ramírez Pérez takes inspiration from the culinary versatility of Mexican cooking to design a menu where diners can tuck into everything from tuna tostadas, tiger prawns al ajillo, and short rib mixiote, or be bold and adventurous with the nopales with preserved cactus and the chapulines, an Oaxacan dish featuring crispy Mexican grasshoppers. Of course, all meals must end with churros or the tres leches cake.
El Taquero, Shops B–F, G/F, Yan King Court, 119 Queen’s Road East, Wan Chai
Enjoy a fun and modern take on Korean flavours and street-food traditions at Anju, inspired by the high-spirited energy of neighbourhood bars serving comfort food and a wide range of liqueurs. Across a 1,700-square-foot space of high tables, booths, and eclectic, colourful interiors, this group-friendly restaurant serves up dishes like chamchi hoe tuna carpaccio, kkaennip mandu perilla-leaf dumplings, Anju bibim gugsu soba noodles, saeu tteokbokki rice cakes, and mouthwatering yangnyeom chicken with yuzu aioli. Don’t miss the cocktails—the Kimchi Mary and Melona soju cocktails are creative and delicious.
Anju, Shop R004, Civic Square, Elements, 1 Austin Road West, Tsim Sha Tsui
Chef Ken Lau—of Pano, Palco, Pleka, and more—keeps himself busier than ever with the newly opened Penna, a neighbourhood haven for wholesome Italian food. Continuing the partnership with Lubuds Group, the experienced chef presents his dynamic take on Southern Italian cuisine, amplified by international influences and global ingredients. From roasted three yellow chicken with gravy and lobster ricotta ravioli to green asparagus risotto with burrata and roasted bone marrow with baked oysters, the menu is designed for a homestyle dining experience, celebrating the comforting flavours of the Mediterranean.
Penna, Shop 314, 3/F, Cityplaza, 18 Taikoo Shing Road, Tai Koo
Mainland China’s successful Tomacado chain, famous for its floral-led aesthetics and international dishes, has expanded into Hong Kong, showcasing its signature art and gastronomy experience in an expansive 4,000-square-foot space. In soft, pale-paletted interiors, under hanging flower installations, blooms, and leaves, diners can enjoy a selection of wholesome items, like the Tomacado roasted pumpkin salad, roasted Sanhuang chicken with herbs, Wagyu A4 rib-eye steak, and blue butterfly soda. After the meal, stop by the flower shop at Tomacado to end the experience with a beautiful arrangement or bouquet.
Tomacado, Shop L2-06, WWWTC Mall, Causeway Bay
Ovolo Southside welcomes a new rooftop gin bar pop-up with the launch of Informal Affairs, a collaborative effort with local distillery NIP. Channelling 1990s Hong Kong vibes, the beverage menu is curated by NIP ambassador Sandeep Kumar and Ovolo bar manager Issac Lim, and features cocktails such as the bittersweet and gingery Peppery Mule and the fruity Exotic Summer with Scrappy’s bitters. Vegetarian bar snacks, created by executive chef Raul Tronco Calahorra and visual designer Ron Wan, include the salt and pepper tofu, Chinese pickled cucumber on a stick, and sourdough pineapple bun with lemon butter.
Informal Affairs, Ovolo Southside, 64 Wong Chuk Hang Road, Wong Chuk Hang
Agung Prabowo and Laura Prabowo are set to open a new bar concept after the successes of The Old Man, Penicillin, and Dead&. Lockdown—(questionably) inspired by the pandemic—relies on technical ingenuity and a collection of laboratory-like gadgets to present innovative cocktails that push the boundaries of modern mixology. At Lockdown’s unique rotating bar station, the precise drinks menu is split into experimental, vintage, and remastered classics.
Lockdown, G/F, 27 Hollywood Road, Central
If you’re in the mood for both Shanghainese and Sichuanese dishes, you’ll be pleased to know that you can have it all at Azure 80, with stunning views of Victoria Harbour to boot. Plush, elegant interiors give way to an outdoor terrace that’s perfect for sundowners, while the intimate private room allows for larger groups to get together and enjoy featured items like the Dragon and Phoenix poached lobster and crispy chicken and spicy smoked eel.
Azure 80, Shop OTE 201, Level 2, Ocean Terminal, Harbour City, Tsim Sha Tsui
Simon Rogan’s sustainability-led bakery is popping up at Landmark for six months from September onwards, bringing some of its most beloved pastries and breads to Central. House-made breakfast pastry sets and yoghurt pots are available for the busy office worker’s first meal of the day, featuring options such as chocolate croissant, sesame sausage roll, caramelised onion tart, cinnamon choux, and more, with lunch sandwich sets and salad sets following at midday. A wide range of coffees and teas are also on offer.
The Baker & The Bottleman, Shop 239, 2/F, Landmark, 15 Queen’s Road Central, Central
From the folks who brought us Chilli Fagara and Hot ‘N’ Meen comes MâmAmis, where French-Vietnamese flavours take centre stage. Dishes are presented family-style in a charming setting inspired by the countryside—think French bistro but in lively green, with woven chairs, exposed brick walls, hanging plants, and large windows.
While the menu leans Vietnamese, there’s some options that stand out amongst the spring rolls, soup noodles, and salads, namely the wok-fried spicy curry crab, pan-seared foie gras with pineapple chilli jam, and the BBR—beef short ribs slow-cooked for 48 hours. Pair your meal with cocktails created by Fernet Hunter’s Raphael Holzer, whose drinks menu is designed in homage to Hương Thanh, the legendary Vietnamese jazz singer.
MâmAmis, Shop A & B, 27 Hillier Street, Sheung Wan
Breakfast, lunch, and dinner—have them all at Chapter, the new “dawn-to-dusk pitstop” at IFC. Split into the Dining Hall, Bar Corner, and Bakery Counter, diners can tuck into their first meal of the day from as early as 7.30 am, choosing from a selection of croissant logs and puff sandwiches to the house granola parfait and more.
A rotating lunch menu serves up contemporary European dishes such as the grilled halibut risotto in a rich lobster broth and linguine with manila clam and chorizo, teatime turns into a sweet experience with the pistachio mille-feuille, while dinner offers grilled Canadian natural pork tomahawk and roasted oriental herbs Spanish free-range poussin.
Chapter, Shop 1081, 1/F, IFC, 8 Finance Street, Central
Seaside dining and classic bistro traditions meet at this new restaurant on the Tseung Kwan O Promenade. Helmed by chef Devon Hou, formerly of Cobo House, Amber, and Tate Dining Room, Bistro La Baie presents the best of coastal French flavours, fuelled by seasonal produce and the fresh ocean catches. Don’t miss the duck confit sandwich, roasted bone marrow with escargot, “La Baie” bouillabaisse, steak frites, and citrus crème brulée tart.
Bistro La Baie, Shop G02, G/F, Monterey Place, 23 Tong Chun Street, Tseung Kwan O
Day-tripping to Sai Kung? Put The Square on your to-visit list. Newly opened, this casual café-restaurant specialises in a blend of continental dishes with an Asian twist, transforming classic comfort recipes. Chicken and waffles are reimagined, marinated in local bean curd with a side of homemade berry compote and honey butter; the slow-cooked crispy pork, inspired by Cantonese roasted meats, is slow-cooked and served over quinoa and kale.
And for those who can’t live without brunch, the Millennials Breakfast, an avocado toast dish with lotus chips, radish, goat cheese, and cherry tomatoes, and the Monte Cristo toastie, a decadent, pan-fried ham and cheese French toast, are sure to please.
The Square, G/F, 22 Wan King Path, Sai Kung
As the latest addition to the culinary offerings at Forty-Five, Cardinal Point takes cocktail hour to new heights. Far above the bustling Central neighbourhood, this rooftop bar and sky terrace offers sweeping views of Victoria Harbour and the skyline beyond. John Nugent, known for his speakeasy bar The Diplomat, has crafted a drinks menu that celebrates travel and exploration, a cheeky nod to the concept’s name, shaking up cocktails such as the rum-based Purple Potato Painkiller; the Boujie Banana with Jameson Irish whiskey, allspice, banana, and shaved ice; and the Chips & Dip, made with tequila, dry vermouth, and nachos.
While Nugent leads the beverage programme, Rafael Gil takes point on the food, presenting an international menu that spans lamb koftas, chorizo cheese bikini, chicken parm, filet mignon, lobster roll, and an assortment of pizzas, all the way to dessert.
Cardinal Point, Forty-Five, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
Spice up your lunch al desko with something fun and flavourful, courtesy of AFK. Long-time internet users and chatroom frequenters—no judgment from us—will recognise the name as an acronym for “away from keyboard,” and with the range of salads, rolls, and bowls that AFK offers, it will help to transform office meals into something to look forward to.
From the pastrami roll, Spanish octopus roll, salmon roll, and feta chicken roll to the hearty 30-hour sous-vide brisket box, 24-hour sous-vide char siu box, Hokkaido pumpkin box, and sous-vide duck breast box, there’s something for everyone. Best of all, AFK is located in Hong Kong Station, so you can simply grab and go on your commute to work.
AFK, Shop HOK 66, Hong Kong MTR Station, Central
F&B group Lubuds expands its growing portfolio with a new restaurant in 1881 Heritage, the historical landmark building in Tsim Sha Tsui, opened in partnership with Mastercard. As the first Mastercard concept restaurant in Asia-Pacific, Luma will feature a rotating menu of Eastern and Western cuisines, showcase a diverse roster of chefs hand-picked from across different Lubuds restaurants, and welcome guest chefs into its kitchen, too. Expectedly, the experience will only be available exclusively to Mastercard cardholders.
Luma, G/F, FWD House 1881 Main Building, 2A Canton Road, Tsim Sha Tsui
In case you missed it, Falcone, Black Sheep Restaurants’ new pizza project, is now open at IFC. Leading Falcone is head chef Roberta De Sario, a Neapolitan native who brings the time-honoured culinary traditions of her hometown, passed down through experienced pizzaiolos, to the restaurant, stamped with her own signature approach to flavour and topping combinations to create a neo-Neapolitan style. All pizzas are baked to perfection in a Pavesi brick oven, custom-made for Falcone. Consider the salsiccia e zucca, where fior di latte, sausage, and gorgonzola is combined with Japanese pumpkin, or the spinaci e provola, where smoked provola cheese meets spinach and Calabrian chilli.
Alongside De Sario, chef Josh Stumbaugh designed the pasta menu, featuring linguine alle vongole, spaghetti aragosta e gamberi, and rigatoni alla Genovese.
Falcone, Main Atrium, IFC Mall, 8 Finance Street, Central
Esdras Ochoa, of 11 Westside in Hong Kong and Mexicali Taco & Co. in LA, is behind the newly opened 1st and Beaudry at The Arca, an exploration of the diverse flavours and various cuisines that make up the quintessential modern American dining experience.
If the concept sounds vague, rest assured that the dishes will bring clarity to the menu: Sunset Boulevard is a colourful salad of avocado, charred zucchini, nutty grains, red mizuna, and beet carpaccio; M.B. Chowdah is a classic, creamy clam chowder dished up in a sourdough bread bowl; and Roy Garcia, a charred pork neck taco.
1st and Beaudry, 7/F, The Arca, 43 Heung Yip Road, Wong Chuk Hang
Diners with fur-kids in tow will be excited to hear that a new pet-friendly restaurant has been added to Fashion Walk! At Longtail, retro vibes, authentic Thai cuisine, and an affordable brunch will keep paw-rents well sated. For the best experience, order a spread of dishes to sample across the menu; try the gaeng kiew wan gai (green chicken curry), laab moo (spicy minced pork salad), and pla tod samun prai (deep-fried local seabass).
Longtail, Shop C, G/F Towning Mansion, 50 Paterson Street, Causeway Bay
Inspired by the iconic cocktail bars of New York City and the magic of Alice in Wonderland, The Green Door is a speakeasy concept helmed by Arlene Wong and Dabi Chin, with executive chef Gavin Chin leading the food programme. Focused on delivering an intimate experience fuelled by craft cocktails and a curated menu of elevated bar bites, the new opening pays homage to feminism, creativity, art, and the power of imagination.
From the Marie, a novel take on the Bloody Mary with Monkey 47 gin, tomato consommé, and dill tincture, to the Dominica, made with Plantation 3 Stars rum, Mr Black cold brew, and mint chocolate cream, the cocktail menu brings pleasant surprises. Pair the drinks with sharing snacks such as prawn cutlets, fish fries, and a moreish American pie.
The Green Door, LG/F, Welley Building, 97 Wellington Street, Central
Fusion dishes, immersive flavours, vintage vibes, and eclectic “antique shop” décor—all these things and more await diners at the newly opened Vie Won Won in Shek Tong Tsui. Helmed by chef Alfred Leung—who trained under chef Ken Lau of Pano, Palco, and Pleka—the new concept showcases his creativity and unique takes on global and local comfort foods. Order the signature matcha lamb chops, numb and spicy clams, hojicha mochi bagel, and crab meat risotto for taste of what Vie Won Won is all about. Pets are welcome, and the restaurant is also active in promoting inclusivity through experiences such as “Darkness Dining” dinners and various performances to celebrate the LGBTQ+ community.
Vie Won Won, 8 South Lane, Shek Tong Tsui
Enjoy the flavours of the Amalfi Coast with equally stunning views at Perla atop ICC in Kowloon! Brought to you by the group behind Castellana, Perla focuses on seafood-centric Italian dishes, highlighting fresh, premium ingredients and seasonality. Its six-course tasting menu features yellowfin tuna tartare, steamed Brittany blue lobster, cappelletti ravioli with cod and seabream, Carabineros red prawn served with Modena balsamic vinegar, and more.
Perla, Shop B1, 101/F, International Commerce Centre, 1 Austin Road West, West Kowloon
Specialising in contemporary “New Nordic” cuisine, Aera, led by restaurant partner and head chef Chevalier Yau, serves as a platform for promoting “sustainability, ecological awareness, and ethical considerations in food production,” as well as the talents of promising young chefs.
Classic Nordic preparation techniques, such as pickling, smoking, air-drying, and fermentation, are used to their fullest extent in the creation of the restaurant’s 10-course tasting menu, which presents dishes such as rice, sea urchin, and garlic with homemade Japanese red shiso vinegar and Australian dried prunes; pattes, malt, and lemon using local three-yellow chicken; and A3 Wagyu, truffle, and beef jus with Japanese mizansho pepper.
Aera, G/F, 6 Stewart Road, Wan Chai
Umberto Bombana’s Octavo Management Group has relaunched its dim sum lounge concept in Central, marrying Cantonese flavours with Italian hospitality. Good for all-day dining and a slew of different occasions—from business lunch and afternoon tea to happy hour drinks, dinner, and late-night cocktails—Nove continues its tradition of serving handcrafted dim sum, Chiuchow-style dishes, and premium Chinese teas, much like its sister restaurant at the Fringe Club.
Nove, G06, G/F, The Galleria, 9 Queen’s Road Central, Central
Dare we say it, this is probably the hottest opening of the summer—Eggslut is coming to town! Famous for its “breakfast all day, every day” philosophy, the LA-based gourmet fast food chain will bring its fluffy brioches and utterly divine egg sandwiches to Causeway Bay. While the Hong Kong menu is to be revealed, fans familiar with the brand founded by chef Alvin Cailan, which got its start as a food truck, will no doubt be excited about signature items such as the bacon, egg, and cheese sandwich; the gaucho sandwich with seared Wagyu steak and chimichurri, and red onions; and the classic cheeseburger with egg.
Eggslut, Shop 11–19, Fashion Walk, Great George Street, Causeway Bay
Heads up, a new ramen restaurant is heading our way! Mengokoro Kunimoto is a tiny ramen bar in Tokyo’s Katsushika City, recently honoured as the best in the ward, and the shop has set its sights on Hong Kong as its first overseas location. Recipes and preparation methods of the Hong Kong opening will, of course, follow those set by the Tokyo original, and the Hong Kong branch will also import key ingredients from Japan to maintain quality standards. What sets Mengokoro Kunimoto apart is its philosophy of food waste elimination, which is applied to everything from soup bases to noodles as well as seasonings.
Five signature noodle bowls, offered in limited daily quantities, are available for the choosing: shoyu ramen, shio ramen, tsukemen, maze soba, and noukou ramen, which is characterised by its dense, full-bodied soup base and intensely rich flavour.
Mengokoro Kunimoto, G/F, 12 Spring Garden Lane, Wan Chai
Following the recent opening of The Merchants, the second concept to launch at Forty-Five at Landmark is Kaen Teppanyaki, helmed by chef Yoshiyuki Sato. Presenting teppan and binchō-tan grill techniques, the restaurant uses the highest-quality ingredients from Japan and Europe to craft its signatures, which include the Wagyu donburi and Unaju from the executive lunch menu, the teppan-grilled Hokkaido scallops and Homard lobster off the Matsu dinner menu, and the Kumamoto Akaushi Wagyu from the Ta-Ke dinner menu. Post-meal, wander over to the relaxing lounge area and tuck into desserts, coffee, and tea.
Kaen Teppanyaki, Forty-Five, 43/F–45/F, The Landmark, 15 Queen’s Road Central, Central
New to the Kowloon side is Tsukanto, a restaurant specialising in tonkatsu. Opened by Naotaka Ohashi, the chef-owner behind Michelin-starred Tirpse in Tokyo, Tsukanto’s goal is to showcase and elevate the breaded, deep-fried pork cutlet from humble to sophisticated. At the heart of the dish is imported Japanese Kumamoto Rindo pork; its rich flavour and juiciness are enveloped in a layer of panko breadcrumbs, creating the perfect textural contrast between crispy and tender, with an attractive golden appearance. Simple as it all sounds, the careful and laboursome preparation of this dish, served with a side of thinly shaved cabbage drizzled in citrus, is surely worth a try.
Tsukanto, Shop 1002, 1/F, Fire Zone, Elements, 1 Austin Road West, West Kowloon
Ken Lau, the chef behind such fine-dining restaurants as Pano, Palco, and Pleka, is the brains behind Café Joo, a contemporary restaurant that offers modern interpretations of Korean dishes, leveraging Lau’s Western culinary training for a different take on street food. Aside from presenting familiar items like Korean fried chicken, deep-fried Korean-style kimbap, and Cheongyang chilli pepper stuffed with cheese sausage, Café Joo is also a space for Lau to experiment with crossovers, creating Italian- and Korean-inspired combos such as Jeju stir-fried octopus with squid ink sauce and roasted tiger prawn with kimchi cream sauce. Dessert is an equally decadent affair, with Nutella and banana baked croffle with milk ice cream and chocolate and caramel banana parfait on the menu.
Café Joo, Shop 165, Level 1, Phase 1, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin
As traditional dai pai dong food stalls around Hong Kong dwindle in number due to licence restrictions and advanced ageing of owners, a new opening has stepped up to fill the gap for the Instagram age. Soul Guide, proudly inspired by dai pai dong culture, takes the concept into a 5,000-square-foot space and jazzes it up with neon lights, vibrant colours, and other design elements that recall the bustling atmosphere of the cooked food stall.
Sit down for a meal of sautéed squid, typhoon shelter-style stir-fried crab, roasted baby pigeon, deep-fried crispy pork knuckle, steamed eel with garlic and black bean sauce, and more, given a modern twist by the experienced chef behind Soul Guide.
Soul Guide, F/2, Tern Plaza, 5 Cameron Road, Kowloon Tsim Sha Tsui
Joshua and Caleb Ng—of Twins Kitchen—are back at it again with a new concept, Dolos, and this time, they are bringing Sean Yuen, bass player for Hong Kong math rock band Tfvsjs, on board. (Before you dismiss Yuen, who will helm the kitchen at Dolos, know that he is an experienced chef, aside from plucking strings on stage and in the studio.)
Dolos is a cosy restaurant with 20 seats, setting an intimate stage to showcase the twins’ concept of “bringing together food, city, and people,” as per the restaurant announcement, leaning on Hong Kong’s maritime history and its connection to the sea. Yuen approaches the menu with a Japanese-French culinary mindset, serving up dishes like Shima aji with lemongrass, Thai basil, and fish sauce gastrique, M9 Wagyu beef picanha with smoked oysters and bone marrow sauce, and more, as part of the multi-course chef’s menu.
Dolos, G/F, 60 Staunton Street, Central
Is it ever too hot for curry? Not at Curry Kingdom! All sorts of Asian curries are available here for the curry connoisseur, no matter which variety you are in the mood for. Curry Kingdom works with Amocan, a historical Singaporean sauce brand, to craft and curate its menu of curry dishes. Delight in the Thai curry with a fragrant meld of turmeric, basil leaves, lemongrass, galangal, and cumin; the Singaporean curry, made with shrimp paste, curry leaves, kaffir lime leaves, and coconut milk; the Indian curry with turmeric, cumin, curry leaf cloves, green cardamom, and tomatoes; and the non-spicy Japanese curry.
Curry Kingdom, Shop 703A, New Town Plaza Phase 1, 18 Sha Tin Centre Street, Sha Tin
It opened, it closed, and now it’s open again—Staunton’s makes a comeback under new management, but the British gastropub-inspired concept remains the same. Since 1997, this icon on the corner of Staunton Street and Shelley Street has served up homestyle comfort food that hits the spot (and tastes even better with a pint in hand). Come for classics like bangers and mash, sticky toffee pudding, Eton mess, and even sticky adobo wings!
Staunton’s, G/F & 1/F, 10–12 Staunton Street, Soho, Central
If you’re overnighting at the One-Eight-One Hotel in Shek Tong Tsui, nip down to its newly opened restaurant for a contemporary Neo-Chinese meal. The Praya pays homage to local Hong Kong cuisine and the eatery’s location overlooking the Western District Promenade.
Head chef Samuel Ng leans on his family’s culinary traditions to present dressed-up takes on Cantonese dishes, such as master stock beef quintet with grandma’s chilli oil, a flavourful stew of brisket, tendon, tripe, and boneless short rib that is built on a rich, five-month-old stock, and sourdough spring onion pancakes with pickled onion salad and fuyu sour cream. On the drinks side, beverage manager Paul Chan has created tipples that use local traditional ingredients; try the Negroni-like Hot Century Egg with preserved egg brine.
The Praya, 3/F, One-Eight-One Hotel, 181 Connaught Road West, Shek Tong Tsui
Here’s one for the kids! If you’re looking to take the little ones out on a dine and play date, check out this new opening in Quarry Bay, a dining and recreation space brought to you by the founder of Vive Cake Boutique and Vive. Pastel colours meet Nordic minimalism in this multi-functional 5,700-square-foot venue, offering an all-day menu of healthy comfort foods suitable for family members big and small. While the kids run off to the adventure playground, parents can sit back and enjoy the day with a glass of wine in hand.
Jello & Mellow, 9/F, 1001 King’s Road, Quarry Bay
For a different kind of Italian dining experience, head to Up a Notch, where classic comfort dishes are reinvented with an international twist and served in a casual, multi-functional environment that accommodates up to 100 guests. Grab a slice of homestyle pizza or tuck into a bowl of comforting pasta, and when you’re done, go for a slide down a transparent spiral slide or enjoy a larger-than-life LED projection of marine life and aquatic lifeforms!
Up a Notch, G/F, 160 Portland Street, Mong Kok
Highly anticipated, chef David Toutain’s Feuille is finally opening this month. Presenting a sophisticated, plant-forward menu, the restaurant’s goal is to shine a light on the beauty of local ingredients, with an emphasis on sustainability, seasonality, and zero waste.
Toutain, joined by executive chef Joris Rousseau, leans on years of working in world-renowned establishments around France and Spain, plus his eponymous Michelin-starred restaurant in Paris, to craft the nature-inspired culinary philosophy of Feuille. In the multi-course dining experience, delivered in a minimalist space backed by concrete walls, raw textures, and wooden accents, the creativity behind how every aspect of an ingredient can be transformed and put to use on a plate promises to be a culinary revelation.
Feuille, 5/F, The Wellington, 198 Wellington Street, Central
For a wholesome sukiyaki experience that will leave you feeling warm, enveloped, and utterly sated, try Sukiyaki Isekuma. Rather than serving the familiar, richly flavoured sukiyaki that has been popularised in the Kanto region, Isekuma specialises in the subtler Kansai style, leaning on chef Koichi Kuga’s special sauce recipe to recreate the traditional family meal.
Well-marbled Japanese beef—Olive-gyu from Kagawa Prefecture and Kyoto Himegyu—is paired with everything from appetisers, seasonal vegetables, sashimi, rice, steamed dishes, and dessert in the set menus. Wine and sake pairings are perfected by sous chef Ayumi Matsuda, who also happens to be an expert sommelier.
Sukiyaki Isekuma, Shop G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui
Plant-based stacks and dairy-free milkshakes you can love without the guilt—find them all at Wow Burger, the newest addition to Basehall in Jardine House. A trio of food-loving entrepreneurs are behind this vegetarian-friendly concept, looking to transform the future of fast food. Order the classic Wow cheeseburger with a patty, American cheese, pickles, and secret sauce, or the Wow truffle burger with melted Swiss cheese, sautéed mushrooms, baby arugula, and a house-made truffle sauce. Add some Hong Kong-themed fun to your meal with the Hong Kong milk tea milkshake, made with diary-free ice cream and oat milk.
Wow Burger, Shop 9A, BaseHall 01, L/G, Jardine House, 1 Connaught Place, Central
Cinco de Mayo may be over, but the party has just begun at Uncle Miguel, a lively new Mexican restaurant and bar that’s adding to the culinary vibrancy of Peel Street. Inspired by a street vendor they met on their travels, the founders’ philosophy for Uncle Miguel is to showcase and pay tribute to authentic Mexican flavours. Eat your way through a menu of classics, such as quesadillas, fajitas, enchiladas rojas, ceviche, and the unmissable taco platter, with signature margaritas and plenty of tequila shots to follow.
Uncle Miguel, G/F, 49 Peel Street, Central
Experience a contemporary take on Shanghainese cuisine at The Merchants, one of several new openings at Forty-Five in Landmark. Named after the business magnates who led foreign trade during the Qing era, the restaurant is headed up by executive chef Chen Tian-long who serves up a sizeable menu that includes the signature jasmine tea-smoked duck, osmanthus honey-glazed Jinhua ham with crispy beancurd sheet, and stir-fried shredded Mandarin fish. Sean Dix and Victoria Tang-Owen collaborated on the design of the interiors, taking inspiration from the glitz and glamour of the belle époque of Shanghai.
The Merchants, 43/F, Gloucester Tower Landmark, Central
No need to travel to Taiwan for night market delights—Match2 is bringing the irresistible comfort food of the island straight to Hong Kong. Expect a buzzing atmosphere filled with mouthwatering aromas, perfect Q textures, and rich flavours, thanks to a menu of oyster omelettes, braised beef noodles, gua baos, popcorn chicken, bubble teas, and more.
Match2, Shop B226–B227A, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui
Modern interpretations of Shanghai and Huaiyang cuisines, peppered with global influences, is what you will find at Moments Together. Tried-and-true dishes like roasted Peking duck, Mandarin fish with lobster in sour soup, and Buddha Jumps Over the Wall are sure to delight guests with traditional tastes, while intrepid diners might spring for the crab coral stone pot rice and sea urchin and crabmeat fried rice. Don’t miss the braised pork ball with crab coral and dried shrimp roe, a Yangzhou classic.
Moments Together, Shop 1103, Times Square, 1 Matheson Street, Causeway Bay
Ever tried coffee-infused meats? Well, now you can, at Carver, a new steakhouse concept in Causeway Bay’s Crowne Plaza Hong Kong. Premium cuts from Japan, Australia, and the US undergo the dry-ageing treatment in-house for at least 20 days in a bespoke cabinet made of limestone and marble, after which they will make their way to grill and to your plate.
Highlights of the menu include the 20-day house dry-aged US striploin with coffee grounds, rubbed with Arabica beans and served with garlic confit and cherry tomatoes. Similarly, the 45-day house dry-aged US porterhouse is a tender indulgence for the palate. Steaks aside, guests can also tuck into Kurobuta bone-in pork chop, Boston lobster, baked free-range chicken, and Patagonian toothfish with brown butter.
Carver, 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay
Bo Innovation’s Alvin Leung returns with a new restaurant concept, supported by Lubuds. Emphasising a farm-to-table dining experience, Café Bau—named in homage to Hong Kong’s national flower, the Bauhinia × blakeana—is a celebration of local flavours.
Between a three-course set menu and eight-course tasting menu, guests can look forward to creative spins with familiar ingredients, such as the salt-roasted beetroot with Pat Chun vinaigrette, candied walnuts, and charred corn; grilled squid with spicy Shatian pomelo jam, smoked flounder barley, and squid ink chips; roasted Ping Yuen yellow chicken with wild mushrooms and homegrown Yi O rice; and slow-cooked oxen brisket, sourced from Hong Kong farms. Evoking memories of childhood, the nostalgic sugarcane juice jelly with seasonal fruit serves as the perfect finisher to the meal.
Café Bau, Shop 8, Podium, 1/F, J Residence, 60 Johnston Road, Wan Chai
Comfort, chicness, and a little otherworldliness meet in this new Tseung Kwan O opening. La Rosabelle is an eclectic space full of English, French, and pink flamingo influences, so while the interiors and concept are difficult to pinpoint, what’s certain is that there’s something for everyone on a menu that spans global cuisines. Look to the German pork knuckle, charcoal-grilled New Zealand lamb rack, and Japanese uni toast as perfect examples. Hong Kong makes an appearance as well in the typhoon shelter crab linguine.
La Rosabelle, Shop 4, G/F, Alto Residence, 29 Tong Yin Street, Tseung Kwan O
Five years after first opening in Wan Chai, Middle Eastern restaurant Francis has made moves to expand, and the first new location to be added to its growing portfolio is on the trendy food and drinks lane of Peel Street. While Francis classics are to be expected, chef Asher Goldstein has also crafted new dishes to celebrate the occasion, such as the stone-baked frena (Moroccan flatbread) and lamb merguez, a homemade lamb sausage.
Continuing the Francis tradition, wines are sourced from around the Mediterranean, while the interiors, designed by Haig Studio, give off warm and earthy vibes. Wide-open windows blur the boundaries between indoor and outdoor so the liveliness of the Peel Street neighbourhood can spill into the restaurant for an even more convivial atmosphere.
Francis West, Felicity Building, 42 & 44 Peel Street, Central
F&B group Lubuds is keeping busy with a second opening. Kontrasto is helmed by chef Fabiano Palombini, who hails from Abruzzo and trained in Michelin-starred establishments across Europe, Asia, and the US. As chef-owner for the first time, his new Italian restaurant is the culmination of 35 years of culinary effort, encapsulating his personal philosophies.
Kontrasto offers multi-course tasting menus of various lengths, taking diners on a gastronomic journey through Italy. Osciètre caviar and cured egg yolks form the Caviale starter for a taste from the coast, while Chef Fabiano’s signature dish, Virtù, is a medley of pasta shapes inspired by a nostalgic hometown tradition, and served alongside fresh seafood instead of grains and beans in his modern iteration. Artisanal spaghetti from Naples takes the spotlight in the Spaghettone, dressed with bell peppers, tuna belly, and capers. Dishes are complemented by curated wines from Italy, Germany, and Austria.
Kontrasto, G/F, Chinachem Hollywood Centre, 1–13 Hollywood Road, Central
Residents and weekend visitors to Tuen Mun can now enjoy even more dining choices with the opening of Bistro Hoi An. Bringing the flavours of Vietnam to Gold Coast, you can expect much more than the usual phở or bánh mì at this new restaurant. Nước chấm, the famous fish sauce ubiquitous in Vietnamese cuisine, is made in-house and added to dishes like the shrimp ceviche, aubergine and crab meat salad, and sautéed frog legs. Meanwhile, the Hoi An suckling pig and roasted lemongrass chicken rice make for filling mains. For a meat plate to remember, try the chargrilled M9 Wagyu bavette, marinated for 12 hours.
Bistro Hoi An, Shop 1A, Gold Coast Piazza, 1 Castle Peak Road, Tuen Mun
Embrace family-style Italian dining at Man Mano, the newest Woolly Pig restaurant concept to open in Hong Kong. Pastas, pizzas, and the like are all handcrafted in-house to be enjoyed as shared plates between groups. Guests can even watch their pasta dishes come to life through the open kitchen counter! A traditional Mediterranean feel is maintained in the interior space, with arches, terracotta tiles, and exposed beams serving as design features.
Order the arancini with mozzarella and squid ink for starters, followed by the semolina-based gnocchi Roma with sous-vide and pan-fried pork trotter, the saffron risotto with plump Italian red prawns, and the whimsical cannoncini with pistachio cream filling.
Man Mano, Unit 418, Citygate Outlets, 18–20 Tat Tung Road, Tung Chung
Censu’s Shun Sato is teaming up with longtime friends Toru Takano and Ami Hamasaki, formerly of Crown Super Deluxe, to celebrate Japanese cuisine at an exciting new dining destination in Sheung Wan. Enishi allows the chefs to channel their collective culinary vision through a multi-course teppanyaki menu as well as an à la carte gastronomic experience.
Husband-and-wife duo Takano and Hamasaki helm the teppan grill in a collaborative effort to dish up unique creations like the ezo awabi, a Hokkaido abalone dressed in a moreish liver sauce, and the Wagyu tenderloin, served with a pork-based niku miso sauce made according to a secret family recipe. Sato takes inspiration from his hometown for his fresh oyster sanbaizu, while his market sashimi with yoghurt and dashi purée uses expert knowledge gleaned from Tsukiji Market fishermen for a balanced flavour profile.
Enishi, G/F, 49 Bonham Strand, Sheung Wan | (+852) 2997 7009
A lively atmosphere and Italian-inspired dining are what await you at Vivere, newly opened in Causeway Bay. As much of a restaurant as it is a convivial place to get together over drinks or for a wild night out, the concept caters to a variety of occasions. Guests can tuck into dishes like poached octopus with mashed potato and fennel and spicy vodka rigatoni with Calabrian chilli-spiced tomato sauce, alongside signature cocktails like the Rum Diary. At night, the space becomes Vivi, where two-for-one cocktail promotions, monthly drag shows, and weekly live DJ nights make this one of the hottest new nightlife destinations in town.
Vivere, 11/F, Sugar+, 25–31 Sugar Street, Causeway Bay | (+852) 2186 6404
Fans of Cielos Italian Restaurant in Causeway Bay will be happy to know that the brand has opened a café and bar concept in neighbouring Happy Valley, where lovingly handmade burrata is the highlight of the menu. Undoubtedly, the 500-gramme mega burrata cheese is a must-order, although the burrata with 24-months-aged Parma ham, tagliolini al pomodoro burrata, and signature burrata pizza are highly recommended, too.
If you’re all cheesed out, the beef tartare and linguine al pesto provide a savoury reprieve, as do the truffle-based cocktails Alberto’s Cloud and Sabatini Sour.
Cielos, 4 Blue Pool Road, Happy Valley | (+852) 2398 7629
Chef to the celebrities, Ken Lau, is back at it again with a new restaurant. Pleka will follow predecessors Pano and Palco and sit on a harbourfront location with widespread views, this time on Hong Kong Island. Floor-to-ceiling windows will accentuate the experience. Modern Italian is the theme of the menu, with an eight-course tasting leading the experience.
As with his previous concepts, European flavours and influences meld with premium Japanese ingredients to create dishes like Sicilian red prawn tartare with caviar with celeriac purée, slow-cooked French baby pigeon with black truffle and red wine sauce, squid spaghetti with Hokkaido sea urchin, and more.
Pleka, Shop 4010, 4/F, IFC Mall, 8 Finance Street, Central | (+852) 2889 3839
“Wine and dine” usually conjures up images of multicourse steak and lobster meals, but Bino N’ Booze has a completely different, yet no less delicious, idea in mind for the popular term. Ever tried combining hot pot with alcohol-infused soup bases? Now you can. At Bino N’ Booze, spiked hot pots are the name of the game, with signature blends like the red wine oxtail and tomato soup, BnB seafood soup with sake, Huadiao Chinese herbal soup, and pig tripe and chicken in beer soup standing out from your usual options. Order the hand-wrapped dumplings and hand-cut steer meat deluxe platter to make it a proper feast.
Bino N’ Booze, Shop A, G/F & 1/F, 205 Hai Tan Street, Sham Shui Po
Inspired by traditional Italian butcher shops, Macelle specialises in a “counter-to-plate” concept that highlights premium meat and seafood in a fuss-free restaurant setting. Fresh produce is sourced from trusted farmers and fishermen weekly and cooked to perfection in a wood-fired Josper grill. Come for the Angus Fiorentina steak, portioned for two and served with freshly baked focaccia; the Ibérico pork chops; and seasonal sausages. If you want to try your hand preparing the restaurant’s meat and seafood at home, you can take your pick from the butcher’s counter with a 25 percent discount thrown on top.
Macelle Steakhouse, LG Sharma Soho, 9–11 Staunton Street, Soho, Central
Enjoy omakase-style kushiage (串揚げ) at Kushitei, where deep-fried, panko-breaded skewers are the order of the day. Hong Kong was chosen as the first overseas location of this popular brand from Ebisu, Tokyo, and local diners can now chow down on seasonal farm-to-table items and exclusive free-range Kurosatsuma chicken in a setting similar to its sister restaurants in Japan. Befitting its omakase concept, Kushitei offers just nine seats at the counter, and another 12 seats at surrounding tables, so it pays off to book ahead.
Kushitei, Shop G04–05, G/F, Grand Centre, 8 Humphreys Avenue, Tsim Sha Tsui
Jen Balisi, of Indulgent Eats fame, has teamed up with restaurant and bar group Singular Concepts to open Barkada, a modern Filipino eatery. Guests can expect a warm and lively atmosphere in which to break bread and tuck into homestyle dishes with a contemporary twist, such as adobo popcorn chicken, brown butter pancit canton, and the signature sizzling sisig. Some plates, like the adobo birria quesotacos, are tried-and-tested successes from previous pop-ups hosted by Balisi at venues across town. Celebrated bartender Gagan Gurung creates the cocktails to go with the eclectic food menu.
Barkada, UG/F, FOCO, 48 Cochrane Street, Central
Pirata Group opens Calle Ocho, a new tapas concept, in Fashion Walk this month. Channelling the Madrid de los Austrias neighbourhood, the historic centre of the capital, the vintage-inspired space is bedecked in thematic Spanish tiling and flamenco paintings to set the mood. Elsa Jeandedieu Studio furnished the hand-painted mural welcoming guests.
Executive chef Víctor Caballé Molina has prepared a vibrant menu of small dishes and sharing plates, counting the croquetas, Ibérico crispy pig ears, prawn and piquillo pepper tortillas, suckling pig “boneless” terrine, and arroz negro paella among its highlights.
Calle Ocho, Fashion Walk, 8 Cleveland Street, Causeway Bay
At long last, the InterContinental Hong Kong makes its return to the TST harbourfront, now with a snazzy new look and a rebrand. Not only did Regent Hong Kong pull together some of the greatest minds in design and architecture to redo the space, but its collection of restaurants is just as impressive. Enjoy the finest, in-house aged cuts at The Steak House, paired with fresh crudités, greens, and cheeses from the salad bar, and tuck into the bountiful international buffet at Harbourside, led by returning head chef Nicholas Chan.
In The Lobby Lounge, it’s pinkies up with a classic afternoon tea, featuring finger sandwiches, cakes, pastries, and homemade clotted cream and rosemary jam. Lai Ching Heen, Regent’s Chinese restaurant, will serve celebrated Cantonese cuisine once more.
Nobu will also be making its way back to Regent, as will a new destination bar.
Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui | (+852) 2313 2313
If you are hankering for an American barbecue, look no further than Smokehouse, which aims to bring the quintessential smoked meat tradition to Hong Kong. It even has an iconic Lyfe Tyme BBQ pit as part of the restaurant’s décor! But you can rest assured that Smokehouse’s rustic platters extend beyond just beef brisket and beef short ribs. Instead, the menu also includes atypical options like smoky cumin lamb skewers and char-grilled whole seabass to show off its culinary range. Even the drinks and desserts are smoked; try the smoky toffee banana and the orange-smoked Grape & Grain for something unique.
Smokehouse Bar & Grill, Shop 05, Level 13, Langham Place, 8 Argyle Street, Mong Kok
Singular Concepts has another ace up its sleeve this month with the opening of Yurakucho. At this izakaya, robatayaki, katsu sandos, karaage, and highballs are doled out to the tune of hip-hop, courtesy of co-founder Gagan Gurung and chefs Vicky Mau and Matthew Chan. And its name? It’s taken from Yurakocho Station in Tokyo, referencing the hole-in-the-wall establishments that occupy the gado-shita, the space underneath elevated train tracks.
Yurakucho Bar & Izakaya, G/F, Yu Yuet Lai Building, 43–55 Wyndham Street, Central
All right, The Peak Lookout is not technically a new opening but it did undergo extensive refurbishment and has now finally reopened. Having served visitors and locals alike for over 21 years, the restaurant, housed in a nineteenth-century Grade II historic structure, enjoys a rich legacy that is bolstered by its prime location and international menu.
Dine inside to soak up the traditional English-French architectural charm, or on the terrace for an under-the-stars experience. Its menu has been revamped to feature the best of East and West—tuck into the crab squid ink linguine, Hainanese chicken rice, scrumptious seafood platter, something from the tandoori grill, and the classic tiramisu for finishers.
The Peak Lookout, 121 Peak Road, The Peak | (+852) 2849 1000
A new burger joint joins the Wan Chai neighbourhood this month. N+ Burger sets itself apart by using 100 percent natural, high-quality Black Angus beef from cattle bred on Australian pasture. Its menu, while short and simple, highlights the strong flavours of the ingredients used, such as the butter-baked sourdough buns, which are perfect for soaking up the juiciness of the patty. Choose your own sauce to customise your burger to your liking.
N+ Burger, G/F, 32 Swatow Street, Wan Chai | (+852) 2529 9991
Silver Oak Group—who operate The Bayside and Quiero Más—presents a Mediterranean alfresco experience in Taikoo Shing’s Cityplaza with FIGS, an acronym that stands for France, Italy, Greece, and Spain. Lunches, brunches, drinks, and dinners are sorted with the restaurant’s extensive menus, and the creative tapas, pasta, grilled dishes, stews, and more are brought to life by chefs Gary Batra and Javier Perez.
Order the Basque-style grilled octopus, scallop ceviche on mango and beetroot with lemongrass vinaigrette, crab cannelloni, slow-cooked lamb shank in thyme and oregano, and chicken souvlaki for a colourful and varied spread.
FIGS, Shop 601, 6/F, 1111 King’s Road, Cityplaza One, Taikoo Shing, Quarry Bay
Love caviar? You’ll love Artifact. Located in the newly opened Basehall 02, this contemporary Japanese counter restaurant celebrates the precious “black gold” pearls through seasonal lunch and dinner degustation menus led by chef Kiyoshi Sato. Premium ingredients like Hokkaido pork, toothfish, razor clams, and maitake mushrooms are used to elevate the range of caviar on offer, including Kaluga, Ossetra, and Baerii.
Artifact, No 1 & 2, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place
Get your fill of the bounties of the sea at this newly opened restaurant in Tsim Sha Tsui, whether it’s a platter of sashimi, steamed garoupa with preserved vegetables and ginger, lobster with butter and cream, or otherwise. Executive chef Francis Chong presents a range of seafood, including crabs, lobsters, shellfish, and prawns, across a gamut of expert cooking techniques to tease out the ingredients’ superior flavours. Order the signature empurau done two ways, which must be reserved five days in advance.
The Seafood, Shop 4101, Level 4, Gateway Arcade, Harbour City, Tsim Sha Tsui
Nina Hotel Tsuen Wan West welcomes a new contemporary Chinese restaurant to its dining experiences. Chef Edmond Ip, formerly of Woo Cheung Tea House, melds traditional Cantonese flavours with modern presentation and flair, showing off his creative chops with dishes like baked whole abalone puff dim sum and braised chicken wing stuffed with bird’s nest and truffle honey. Meanwhile, tea master Kelvin Ng highlights unique brews, such as the exclusive tangerine-stuffed white peony tea.
Rú puts a large emphasis on sustainability, from ethical ingredient sourcing down to the design of the staff uniform, made from a blend of upcycled polyester and natural fibres. Soon to follow is an 800-bottle wine room, five private dining rooms, and an annexe.
Rú, 7/F, Nina Hotel Tsuen Wan West, 8 Yeung Uk Road, Tsuen Wan | (+852) 2280 2923
Indulge in omakase sushi and exhilarating teppanyaki experiences at Akanoshou, a new concept by Hong Kong-based hospitality group 1957 & Co. Head chefs Chong Wai Cheong and Okura Masataka lead the kitchens, while the formidable creative trio of Steve Leung, Tino Kwan, and Ruth Chao transform the spacious 3,000-square-feet interiors. Inspired by the element of fire and traditional Japanese art, the restaurant’s design is elevated by bold red details that work their way around the signature sushi bar and teppan grills.
From the menu, the teppan-grilled Hida Wagyo sando and flavourful crispy toro with seaweed crust are not to be missed. Pay special attention to the porcelain tableware as part of the dining experience—selected pieces are made by acclaimed ceramics crafters Kinzengama and Anrakugama from Arita in Saga Prefecture.
Akanoshou, 6/F, HDH Centre, 8 Pennington Street, Causeway Bay | (+852) 2577 0611
Ramen specialist Gogyo has returned to Hong Kong after three years! Although the location is new, the dishes remain as mouthwatering as ever, led by the signature kogashi miso ramen, which is made with homemade miso over high heat for a charred, smoky flavour. A new addition to the menu to celebrate the opening is the kogashi shoyu ramen, topped with barbecue pork and a soft-boiled egg. Aside from ramen, the restaurant will also serve sushi, sashimi, otsumami, Hachibei grilled skewers, and neatly packed bento boxes.
Gogyo, Basement 1, Alexandra House, 16–20 Chater Road, Central | (+852) 3568 5833
Hiru Omakase is inspired by the calmness of daytime, and its all-white interiors, enhanced by white sand and stones, reflect tranquillity and the feeling of zen. Similarly, the food served is a relaxed experience, covering the range of “light and succulent, rich and abounding, [and] mild and precise.” Diners can expect top-quality seasonal catches, such as monkfish liver, kinmedai, tuna, and more sourced from Japan’s waters.
Acting as the antithesis to Hiru Omakase is Yoru Teppanyaki, the “night” concept, which is fittingly decked in dark, atmospheric interiors, using shadows to evoke dramatic imagery. At the teppan, the chefs use a selection of inventive “colourful sauces” to elevate the smoked, grilled, or baked dishes, using premium ingredients like A4 Miyazaki Wagyu beef.
Hiru Omakase, G/F, 21 Lan Fong Road, Causeway Bay | (+852) 9017 9352
Yoru Teppanyaki, G/F, 17–19 Forest Road, Tsim Sha Tsui | (+852) 5331 3978
Inspired by the gastronomic delights of Parma, Filo Cibo e Vino is a new addition to the Soho neighbourhood. Chef-patron Filippo Bencini envisions the concept as a place to showcase the rustic flavours of his hometown in northern Italy—expect handmade pasta, comfort dishes, nourishing sharing plates, and seasonal, farm-fresh ingredients.
Start with an enticing cheese and cold cuts platter of burrata con salumi misti before moving on to the cacciucco alla Livornese, a traditional stew packed with Sicilian red prawns, mussels, seabass, octopus, and calamari, and the brasato di manzo al Barolo e polenta—beef braised in Barolo wine with polenta. Finish off with Filippo’s tiramisu.
Filo Cibo e Vino, UG/F, Ming Hing House, 52–56 Staunton Street, Central | (+852) 9250 6028
City’super has opened its second restaurant concept in Times Square. An izakaya-bistro hybrid, Iza’bis highlights premium produce and ingredients curated by the supermarket chain, including City’super’s own brand of caviar, French oysters, European and Japanese seafood and meat, and much more. Highlight items include sea urchin and minced tuna with Hakataya handmade tofu, Daylesford organic lamb shank, Japanese Yamagata A5 Wagyu beef cutlet, and bread pudding with vanilla seed cream sauce.
Iza’bis, Basement 1, Times Square, 1 Matheson Street, Causeway Bay
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.
Top
