Header image courtesy of 69 on Jervois
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.
For British comfort food with a local Hong Kong twist, head to 69 on Jervois. Across the two-storey space, the newly opened bistro serves up creative takes on pub grub classics, such as the crispy haggis balls ($128) with a Balmoral whisky cream sauce, and the rarely seen Welsh rarebit ($98) served with a house-made lap cheong jam. For diners looking to take the fun well into the night, slide on through to Behind 69, the low-key speakeasy concept with just 14 seats. Here, bar manager Richard Fernie shakes up locally inspired cocktails like the GoDown and Fragrant Nullah.
69 on Jervois, 69 Jervois Street, Sheung Wan | (+852) 9758 6715
Japanese robatayaki finds a new home at the Kowloon Hotel with Tokyo export Nakame No Teppen, a popular “hidden izakaya experience.” Working with the renowned Yamagi family, a prominent wholesaler at the Toyosu Fish Market, Nakame No Teppen emphasises jet-fresh ingredients on its ever-changing menu, guided by founding executive chef Masahiro Uchiyama. Guests can look forward to robatayaki and sashimi, as well as Japanese wine, shochu, and sour liquors.
For a bit of tableside entertainment, Nakame No Teppen’s got you covered. If the rhythmic repetition of traditional mochi pounding has your eyes glued to your phone, watch the magic happen in real life with Nakame No Teppen’s limited-time performance from Thursdays to Sundays, where glutinous rice is heavily worked with a mortar and pestle to achieve a bouncy consistency.
Nakame No Teppen, Shop B3-01, B3/F, The Kowloon Hotel, 19–21 Nathan Road, Tsim Sha Tsui
With plenty of food concepts under his belt, it’s only natural that Wagyumafia founder Hisato Hamada should look to drinks next. And not just any alcohol either, but one of Japan’s most beloved exports—sake. Yatchabar focuses on small-production sake labels curated seasonally, especially ones that pair well with Wagyumafia’s signature dishes and bespoke sake born of collaborations with various distilleries, which are available as limited editions within Yatchabar. An izakaya menu is served alongside the bevvies, covering kushikatsu and teppan dishes.
Yatchabar, Shop 2B, G/F, 32 Oi Kwan Road, Wan Chai | (+852) 2133 4999
For all things sandwiches, look no further than Big Buns, where good things come wedged between two slices of bread. From breakfast to dinner, the new takeaway shop in Wan Chai serves creative stacks that are equal parts delicious and intentionally messy, all at wallet-friendly prices.
Go for the classic grilled cheese ($48) with a coriander relish and Kewpie mayonnaise twist, with an added tomato soup ($30) for dipping. You can also start your day the right way with the salty-sweet Hangover ($68)—think a boxy sandwich stuffed with breakfast staples, plus Spam, caramelised onion jam, and hash browns. Dessert is covered too—the bite-sized French toast ($28) combines peanut butter, condensed milk, and Nutella for a heavenly treat.
Big Buns, Shop G16, Emperor Group Centre, 288 Hennessy Road, Wan Chai
Soft-opening this December is a joint project by Andō’s Agustin Balbi and Mono’s Ricardo Chaneton with Marco A. Livoti as head chef. As a trio, the chefs combine decades of experience spanning Michelin-starred restaurants across several cities. Promising a “true Latin American experience” that nonetheless welcomes Japanese and French influences, Rosita presents refreshed New Latin flavours in a semi-fine dining setting. On the six-course tasting menu ($988), guests can look forward to a comforting lobster stew alongside ceviche, Ping Yuen chicken, and churros.
Rosita, 1–7 Ship Street, Wan Chai | (+852) 9726 4188 (WhatsApp only)
It’s a two-for-one deal at H Zentre with the opening of Kappou Mu and Room 3. With this dual-concept addition, a refined omakase kappō meal and gastropub-speakeasy experience can be enjoyed in one visit, moving guests seamlessly from dinner to post-meal drinks.
Kappou Mu channels the respected gastronomic customs of Kyoto to serve a multi-course menu of fresh catches and exquisite Omi beef, a historic Japanese black cattle breed from Shiga Prefecture, while an in-house sake sommelier recommends pairings. If you prefer the buzzier spirit of Tokyo, the contemporary feeling and modern cocktails of Room 3 will make it a night to remember. Sip on the tea-based Fiction or the reinvented daiquiri with Japanese tomato fruit, Room Sour No. 3.
Kappou Mu and Room 3, Shop UG01–03, UG/F, H Zentre, 15 Middle Road, Tsim Sha Tsui