Header image courtesy of Graceland
Hong Kong starts the new year with an exciting roster of fresh openings, where the gamut runs from a German fine-dining concept and a tribute to the humble soybean to an American soul food escapade. Here are the most exciting new restaurants, menus, and culinary pop-ups in Hong Kong this January to please intrepid diners.
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
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
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
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
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
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