Header image courtesy of FIGS
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.
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