Header images courtesy of Censu
From radical Italian gastronomy and modern fast-casual momos to refined Singaporean dining, we travel around the world with the most exciting new restaurants, menus, and culinary pop-ups in Hong Kong this July.
Venture down an assuming alley hidden across from Central Market and you will stumble upon Bentori, a modern yakitori joint with a colourful personality that feels much bigger and bolder than its small, intimate space. Founded by budding F&B entrepreneur Regan Yeung—who has the Healthy Chicken chain under his belt—the offers at Bentori comprise different cuts of grilled chicken skewers, refreshing sake cocktails, a beverage programme that highlights Japanese sake breweries, and a focused menu of Japanese dishes with a contemporary makeover.
Settle into the minimalistic, blonde wood interiors and marvel at the artistic touches throughout the shop, from a custom painting depicting a tiger amongst the clouds from local designer Natalie Tong to the bright neon sign by the door. As for food, the ingredients are sourced fresh from local markets, with menu highlights such as the chicken thigh with shiso leaf ($33), chicken heart ($33), chicken breast softbone ($33), chicken karaage with truffle mayo ($80), crab roe salad ($88), unagi fried rice ($150), and the creamy pollock roe udon ($150).
For those who like to imbibe, Bentori offers a small list of sake cocktails and mocktails, as well as draught beer, white and red wine, rosé, and sparkling wine. Free-flow Prosecco or sake ($300 for two hours) is also available.
Bentori, 10 Tit Hong Lane, Central | (+852) 2838 8865
Mark your calendars for the opening of Radical Chic later this month, an innovative culinary experience that fuses the best of Italian gastronomy with sky-high views from the International Commerce Centre. Led by veteran chef Andrea Tarini, who presents a creative food programme featuring premium Italian meats, seafood, and seasonal produce, Radical Chic hopes to inspire a new fine-dining movement that’s unpredictable and unexpected.
Guests can look forward to an exclusive 10-course degustation menu enjoyed within a light-filled, art-forward dining space that is elegant and minimalistic. With Victoria Harbour as your backdrop, what more do you need?
Radical Chic, Shop B1, Level 101, International Commerce Center, 1 Austin Road, Tsim Sha Tsui | (+852) 3188 5028
A popular izakaya concept hailing from Sapporo has set up its first overseas location in the food maze of Ferry Point. Under the watchful eye of partner Elmas Lou and owner Yohei Matsumoto, Jyungin brings its signature dishes and curated sake collection to the Jordan neighbourhood, spotlighting fresh Japanese ingredients, a warm and authentic environment of simple wood, and a comfortable dining experience to be shared with loved ones.
Highlights from the menu—and favourites from the island of Hokkaido—include the palm-sized, slow-cooked braised abalone with sake; the lean and aromatic Ezo venison deer meat patty; the Kuroge Wagyu beef offal stewed with miso; and the made-to-order okonomiyaki, all prepared following Matsumoto’s original recipes. Pair things off with Jyungin’s celebrated sake flight, where guests can taste three acclaimed sakes—Issyouseisyun Tokubetsu junmai, Princess junmai daiginjo, and Choju Kinkame junmai ginjo.
Jyungin, 33 Man Ying Street, Ferry Point, Jordan | (+852) 2816 1278
Delicious, moist dough parcels filled with mince that burst with flavour—just the thought of digging into a plate of momo has us salivating in anticipation! Imagine our excitement then to learn that Momoz, a brand-new Nepalese dumpling concept, is opening two locations simultaneously in Central and Tsim Sha Tsui, presenting the quintessential foodstuff in a fast-casual environment that is suitable for all times of the day.
Expect more than just traditional and authentic iterations here; aside from flavours like classic chicken ($88) and classic vegetarian ($78), Momoz pushes the boat out with fusion creations such as the char siu momo ($88), the two-tone-pleated Hainanese chicken momo ($98) with ginger and scallion dipping sauce, and the irresistible katsu chicken curry fried momo ($88), which is paired with a homemade curry sauce.
Not just a one-trick pony, Momoz also offers roti rolls on their menu—fillings wrapped in a paratha flatbread. From the American-inspired dynamite prawn roll ($118) to the excellent Indian lamb rogan josh roll ($108), there’s something for everyone, no matter if you prefer things novel or old-school. Swill it all down with a house lemonade ($42)—made in-house with organic lemons—or the hot virgin chilli mojito ($42) to keep things spicy.
Experience the decadent charms of the Old World at Margo, a modern European brasserie helmed by chef Mario Paecke, who brings years of experience from Somm and Michelin-starred Amber to the forefront and infuses it with a modern German twist. Set within a sumptuous and warm space of wood, marble, and lush moss accents, diners can settle into plush banquettes of coral pink to enjoy a dazzling meal within an open dining room.
Chef Mario prioritises an ingredient-driven approach to elevated dining—which spotlights natural flavours and high-quality produce—and draws upon his heritage to present signature dishes like the East German-inspired croquettes ($118) with Alexandre Polmard beef carpaccio and truffle crème; the rainbow trout confit ($258) served alongside a quintessential German potato salad of Bavarian potatoes, grilled leek, and pickled radish; and the Königsberger Klopse ($430), a northern German favourite of meatballs in creamy caper sauce after his mother’s recipe.
For something sweet, turn to the dessert menu presented by Hong Kong pastry chef Eane Wong—the driving force behind the delectable pastries found at popular café chain Elephant Grounds. Specialities include the apple vanilla tarte tatin ($128) and white peach & jasmine tea crumble ($128) with yoghurt sorbet.
But that’s not all you can experience during a visit to Margo—step through a set of opaque doors to discover Kyle & Bain, an American martini bar perfect for pre- and post-dinner tipples. Dressed in opulent amber, brass, and blue velvet, the John Nugent-led beverage programme pays homage to inventors William Kyle and John Bain, whose ingenious ice machines made the luxury an affordable commodity in Hong Kong. Opt for signature cocktails like the Campari-and-grappa-blended Spumoni ($140) with Sichuan pepper and grapefruit soda, or the K&B martini ($140).
Margo, Shop 6, The Galleria, 9 Queen’s Road Central, Central | (+852) 2130 7731
Kyle & Bain, Shop 6, The Galleria, 9 Queen’s Road Central, Central | (+852) 2222 2345
In collaboration with ZS Hospitality Group, Singaporean chef Barry Quek presents his latest dining concept, an elevated take that unites modern European finesse with vibrant Singaporean influences. Quek’s follow-up to the now-shuttered Beet puts a focus on local and seasonable ingredients, taking the best from his training in Michelin-starred restaurants to dish up culinary creations that draw upon the flavours of his childhood.
From the “bak kut teh” pork ribs with homemade pepper jus and black garlic jam that showcase the richness of New Territories pork to the curry laksa rice with konjac and flower crab, the tasting menus (starting from $890) offer a wholesome look into his signature style, where no detail is too small and all traditional things can be re-invented in unconventional ways. Without giving too much away, it is safe to say that diners can look forward to a refreshing meal full of surprises, filled with compelling dishes like the Mao Shan Wang durian ice cream, served with a healthy dollop of Cristal caviar, and the seared scallops with jackfruit and pork floss.
Whey, UG/F, The Wellington, 198 Wellington Street, Central | (+852) 2693 3198
Chef Shun Sato—who cut his teeth at Fukuro, Ho Lee Fook, and Belon, amongst others—is the gastronomical force behind Censu, a new Japanese destination where sophisticated ingredients and precise techniques shine. Inspired by his father’s nostalgic cooking and his own experiences in international, Michelin-acclaimed establishments, Chef Shun combines the five senses not only across the restaurant concept, but also in plates like the whimsical unigiri ($238)—a risotto-inspired onigiri cooked and served in abalone dashi with a crown of fresh uni—and delicate creations like the snapper and the squid white kimuchi ($148).
Good food must be paired with good bevvies, and Censu rises to the challenge with a focused menu of highballs, wines, and sake, including the signature lemon sour highball ($108) and a carafe of the Emishiki Masterpiece 2020 ($368), a premium label sourced from a small sake brewery in Japan. Sit back, sip, and appreciate the simple imperfection of the wabi-sabi interior design—inspired by the home of Chef Shun’s grandmother—with a highlight on the impressive walnut table centrepiece and traditional, plastered walls.
Censu, 28–30 Gough Street, Central | (+852) 2997 7009
For a spot to indulge the part of you that yearns for the ultimate Swedish fika moment, look no further than Hjem. Located just across the street from the tranquil Man Mo Temple, Hjem—“home” in Norwegian—is purposed to be more than just a coffee shop, utilising its spacious venue to host community events, workshops, and more. Pop in for authentic Nordic cuisine in the form of a farm-to-table menu, curated by celebrated Scandinavian chef Jaakko Sorsa to feature a selection of smørrebrød, meat dishes, vegetarian salads, desserts, and coffee.
Notable highlights include the open-faced arctic prawn smørrebrød ($108) topped with egg and Norwegian trout roe, and the mustard-marinated Baltic herring ($128). No Nordic café would be complete without the quintessential meatballs ($118) served atop a bed of mashed potatoes and topped with lingonberries. Lastly, the giant cinnamon & cardamom bun rolls ($98) are not to be missed.
Hjem, 161 Hollywood Road, Tai Ping Shan, Sheung Wan | (+852) 2362 9193
If it has been a long time since you have last spent a weekend in Stanley, the opening of Pane e Latte should provide more than enough encouragement. Pirata Group’s latest concept takes shape in the form of an all-day seaside café, injecting a sense of Italian flair into the southern coastline of Hong Kong. As a traditional panificio—Italian bakery, that is—Pane e Latte specialises in artisanal baked goods, sweet pastries, and breads, with larger plates and savouries available for breakfast, lunch, weekend brunch, aperitivo, and dinner. Pane e Latte’s authentic bomboloni comes highly recommended, so be sure to sample this pillowy Italian doughnut filled with pastry cream.
Pane e Latte, U-C Court, 25 Stanley Market Road, Stanley
From the street-side stalls of India to the bustling streets of Hong Kong, the famous kati roll has travelled a long way to make an appearance in our food-obsessed hub, courtesy of passionate newcomers Bengal Brothers. Designed for convenient consumption and on-the-go lifestyles, the kati roll was invented in Calcutta in a small restaurant called Nizam’s, comprising a wrap of paratha flatbread, filled with char-grilled meats or vegetables, fresh salad, and a chutney and spice blend. Led by the dynamic duo of Tanvir Bhasin and Vidur Yadav, Bengal Brothers caters to those who seek convenient and affordable bites without compromising on flavour and nutrition. Aside from the signature kati rolls, Bengal Brothers also serves wholesome bowls, mango lassi, and potato chaat on their menu.
Bengal Brothers, Man Hee Mansion, 6 Johnston Road, Wan Chai
For a taste of Italian-American on this side of the Pacific, head to Americano, a soulful rendition of Harlem trattorias. Channelling the bustling vibes of New York City in a two-level space, Americano specialises in authentic pasta dishes, flatbread pizzas, and quality wines to pair with your meal, creating a convivial ambience that accommodates intimate dinners with family as well as larger get-togethers with friends and loved ones.
Menu highlights include the light-as-a-feather avocado gazpacho ($88) and shucked seasonal jet-fresh oysters ($178) for starters, before moving on to pasta courses like the classic black truffle mezze maniche carbonara ($188) and the orecchiette broccolini with luganega ($178), a regional Italian sausage. Be sure to finish on a sweet note with the cannoli ($98), filled with pistachio, mascarpone, and a chocolate sauce.
Americano, Shop A, Kam Hei Mansion, 33 Staunton Street, Central | (+852) 2628 6186
As one of the longest-standing Japanese restaurants to specialise in grilled beef bowls, Tokyo Chikara Meshi has over 45 years of experience under its belt, along with multiple branches across the prefectures. Bringing their signature grilled-to-order Japanese beef and pork bowls to our city—in addition to a menu chock-full of popular Japanese snacks—the acclaimed fast-casual restaurant has chosen Mong Kok for its first Hong Kong location, presenting itself as a convenient and excellent value-for-money dining option for shoppers in the neighbourhood.
For the full experience, start with the famous grilled beef bowl (starting from $45). Intrepid diners can opt for the salted grilled beef bowl (starting from $45) for a different take on the original recipe that is just as flavourful. Round things off with snacks like the fried chicken set ($55) and grilled dumplings set ($40) to make it a full meal.
Tokyo Chikara Meshi, Shop G8, The Forest, 17 Nelson Street, Mong Kok | (+852) 2802 3308
Killing two birds with one stone, Pazzi Isshokenmei is an eccentric concept in H Queen’s that marries the established culinary traditions of Italy with the zealous energy of Japanese izakayas. Headed up by veteran chef Philip Chow—who brings over 20 years of experience to the kitchen—Pazzi Isshokenmei pushes boundaries with its expressive flavour pairings and meticulous plating techniques, building on the cornerstone of seasonal ingredients.
From the innovative menu, the Tokyo burrata ($198) is an exceptional starter, where Japanese peach and tomato is paired with creamy Italian burrata. Similarly, the prosciutto di Parma ($288) balances the saltiness of Parma ham with the smokiness of scamorza cheese, with a dab of honey for sweetness. Amongst the mains of Japanese-inspired pasta, the miso crab tagliolini ($468) and Neapolitan-inspired aioli soba ($268) are not to be missed.
Pazzi Isshokenmei, 2/F, H Queen’s, 80 Queen’s Road Central, Central | (+852) 2555 0666
Musubi Hiro, a new izakaya-inspired gastropub that evokes the nostalgic kaiju monsters and kyodai superheroes of the Japanese tokusatsu (特撮; “special filming”) television culture, has landed in Central with a supersized bang, bringing with it a slew of unique musubi recipes to be paired with premium sake and craft brews.
From the synchronised choruses of “Welcome, Hiro!” that diners are greeted with upon entry, the upbeat Japanese hip hop music pumping over the speakers, all the way to the bold and playful personalities of the chefs behind the counter, Musubi Hiro aims to embed itself as the most vivacious new opening in the area. See if you can spot the likeness of the perennially popular Ultraman—a.k.a. the “Salted-Egg Superhero”—in the restaurant’s trendy logo!
Musubi Hiro, 37 Cochrane Street, Central | (+852) 5597 6911
Allow yourself to be transported back to the glamour of 1920s Latin America at Boticario, the latest cocktail bar and grill restaurant to grace the underrated waterfront of East Tsim Sha Tsui. Inspired by the traditional healing culture of pre-war Buenos Aires—where pharmacies doled out herbal cures alongside modern medicines—Boticario is a haven where drinking and dining go hand in hand, spotlighting comfort cuisine and tantalising beverages.
Spanning two floors with alfresco seats to boot, Boticario is divided into a well-appointed lounge space, a spacious upstairs dining room with a balcony, and an outdoor patio, making for a versatile venue that caters to diners and drinkers alike. Rich, earthy palettes and an eclectic, flora-focused interior design rule the roost, amplified by the thoughtful accessories of antique metal ceiling panels, apothecary cabinets, and pendant light fixtures.
Choose a seat at the cocktail bar or get cosy on the velvety banquettes, and travel back in time with the Instagrammable, rum-based Smoke Bomb and horn-shaped Brave Bullfighter, all the while delighting in a comforting food menu that sees the likes of empanadas with chimichurri and red snapper ceviche with avocado.
Boticario, Shop G5 & UG 15, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui | (+852) 2765 0800
Discover a modern wave of Mexican dining at Pablo, where the beloved cuisine is revamped with Southeast Asian touches. Channelling the same avant-garde approach as namesake Pablo Picasso, the mural-bedecked restaurant creates an artistic and vibrant destination to speak to the city’s young and hip. From casual lounging and romantic dining to meeting over light nibbles and cocktails, Pablo does it all, catering to a multitude of occasions with their coastal-focused menu and sophisticated beverage programme.
Make it a feast with the tacos al pastor with grilled pork neck; the yellow ceviche with hamachi spiced up with mango, ginger, turmeric, and lemongrass; cheesy chicken tostadas; and tamal de cochinita, where pulled pork shoulder is baked in a banana leaf and served with pickled ginger and red onion slaw. Drinks are not to be forgotten, with signatures like the mezcal Negroni, the photogenic Calaveras, and the chilli-infused spicy margarita.
Pablo, Shop G80–85, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui | (+852) 3741 2990
Breakfast and brunch darling Classified has dreamed up a brand-new menu this season, taking inspiration from international culinary traditions to craft a refreshing roster of all-day dining plates. Featuring dishes that range from family favourites, lean and vegan options, to comfort foods from Southeast Asia and beyond, diners can look forward to staples like the Hong Kong-inspired cheese sauce macaroni ($88), the Southern-influenced fried chicken ($108), and the tofu Florentine ($115)—and that’s just for the first meal of the day!
For the rest of the day, tuck into new all-day favourites like the beer-battered fish & chips ($138) with a sizeable Barramundi filet, the minimalistic but endlessly flavourful linguine alle vongole ($148) that uses local fresh clams, and the comforting Vietnamese beef phở ($98), served in an intense and aromatic broth. Finish off on a sweet note with a classic tiramisu ($68) or wrap up with the artisanal cheese selection that Classified is famous for.
Goose Manor, the Kowloon offspring of the legendary Yue Kee Roast Goose Restaurant, is launching a new menu to honour the sixtieth anniversary of its parent establishment. Under the dependable, third-generation guidance of the Ng family, this historic Cantonese barbecue restaurant brought its signature Qingyuan black-bearded goose out of the quaint Sham Tseng neighbourhood and into the heart of Hong Kong’s bustling dining scene.
Channelling classic flavours and established Chinese barbecue, the contemporary setting of Goose Manor is excellently suited to the new generation. From fried golden prawns and salt & pepper squid stuffed with shrimp paste to Hokkien fried rice with goose oil and abalone risotto, the new menu runs the gamut of traditional and modern, humble and luxurious. Of course, let’s not forget what Goose Manor and Yue Kee are famous for—their roasted goose, which will see itself re-invented into a lychee wood-roasted goose.
Goose Manor, No. 29, Shop C, Kowloon Center, 39 Ashley Road, Tsim Sha Tsui | (+852) 2387 1133
Following a successful pop-up stint earlier this month, whimsical and flamboyant Patty Boi is back again for one day only to showcase the vibrant flavours of the Caribbean through all things patties—though it’s probably not quite the sort you might think of at first. Caribbean patties are what empanadas are to southern Europe and Latin America, what cornish pasties are to the British, and what samosas are to various South Asian nations, so ditch all notions of a burger patty and prepare yourself for a substantial, golden-brown pastry pocket instead.
With founder and chef Russell Doctrove at the helm, Patty Boi will be slinging signature “strains” like the Island Kush ($60), a pastry envelope filled with minced beef slow-cooked with chilli, kaffir lime leaf, homemade curry paste, and coconut cream; the Holy Grail ($60), a vegetarian-inclined Omnipork concoction stir-fried with lemongrass, galangal, garlic, and holy basil; and the Skywalker ($60), a bourbon- and vanilla-infused drunken cherry pie. New additions to the pop-up menu include the caramelised Pineapple Express ($60) and the Jungle Spice ($60), which sees minced beef paired with curry, toasted coconut, chillies, and spices.
Patty Boi is hosting its second pop-up event on Thursday, 1 July, from 1 pm until all patties are sold out.
Patty Boi pop-up, Hatch, 60 Staunton Street, Central