Header image courtesy of TMK
Originally published on June 27, 2019. Updated on July 5, 2019.
Summer is well and truly making its mark on the 852, and the city’s dining scene is abuzz with new restaurants and menus to keep us refreshed during the humid and scorchingly hot months ahead. We check out some of the best new eats in Hong Kong restaurants this July to keep you going through the heatwave.
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New burger special at Beef & Liberty
We’re taking a trip to the States this summer with The Kentucky ($99). Inspired by the cuisine of the American South, get your taste buds ready for the heavenly duo of golden fried chicken and tongue-tingling hot sauce. Breaded and fried minced chicken thigh meets cabbage slaw, house pickles, butter lettuce, creamy Japanese mayonnaise, and a special homemade hot sauce for a cluckin’ good bite. Along with blistered Padron Peppers ($49) and a cooling, almost slushie-like Watermelon Lemonade ($49), this special burger is available now until August 11.
Beef & Liberty, 3/F, California Tower, 30–32 D’Aguilar Street, Central | (+852) 2450 5778
Summer-themed ice creams at Kowloon Dairy pop-up
Hong Kong’s homegrown dairy giant Kowloon Dairy is back this summer with a brand-new pop-up that features 18 different flavours from their expansive ice cream collection. Amongst these new releases are the tofu and sesame ice cream cups, playing on nostalgic ingredients commonly found in Hong Kong desserts and sweets, as well as fruity notes like Fiji apple and guava. Each week will feature a different signature flavour, starting with premium durian. Aside from ice cream cups, the pop-up shop also features mochi sets and ice cream cones for sale! The pop-up shop will run from July 2 until August 31, so stop on by for a treat to beat the heat.
Kowloon Dairy Pop-Up, G/F, 33 Wellington Street, Central
Read more! How many of these nostalgic Hong Kong sweets have you tried?
Punk rock Japanese temakis at TMK
Mid-July will see the opening of Pirata Group’s latest venture. TMK, a temakeria with a feisty attitude, will be serving up—you guessed it—oishi temakis and traditional sake. Promising to be a loud and electrifying destination designed to bring out your inner ruffian, TMK is led by head chef Takeshi Suzuki, who will be presenting fresh hand rolls filled with delicacies like King Crab, Bluefin Toro, and Hokkaido Sea Urchin. This dive bar-inspired eatery is set to become a new favourite late-night hang-out.
TMK, Shops G & H, G/F and M/F, Hollywood Centre, 77-91 Queen’s Road West, Sheung Wan | (+852) 2662 2269
Elevated Japanese cuisine and whiskies at Kakure
Quietly taking over the space left by Yannick Alleno’s Terroir Parisien, mysterious newcomer Kakure is the latest addition to the score of high-end Japanese restaurants in town. The sophisticated experience is divided into a sushi counter, a teppanyaki corner, and open-plan seating in a clean, minimalist space, with several tatami-floored private rooms reserved for bigger parties. Whet your whistle on boutique and vintage whiskies in their Ginza-style cocktail bar before moving on to the main room for delights that range from donburi, tempura, bento boxes, and sashimi platters, to udon, soba, and ramen noodle bowls. Expect to bookmark this one for a special occasion, as even the lunch sets lean on the pricier end.
Kakure, Shop M20-24, M/F, Prince’s Building, 10 Chater Road, Central | (+852) 2522 9990
Read more! Your ultimate guide to eating at a local cha chaan teng.
New summer menu at Pica Pica
Highly-lauded Spanish restaurant Pica Pica continues to delight the Sheung Wan neighbourhood with a fresh menu revamp for the summer. Amongst the 17 new dishes that focus on seasonal ingredients, head chef Edgar Sanuy Barahona presents a twist on the classic Gazpacho ($65) with watermelon and cucumber sorbet, and a seafood Salpicón ($85) wrapped in crunchy lettuce to keep your palate light and bright. Of course, one of Spain’s most popular exports, the Iberico lamb, makes an appearance in the form of slow-roasted Iberico Lamb Short Ribs ($155), tossed in a rich romesco sauce and apple aioli. We’ll wrap up with a rum-based dessert, Pica Pica Piña Colada ($80), to make this tropical meal a true holiday experience.
Pica Pica, Shop G & H, G/F, Kai Tak Commercial Building, 317–321 Des Voeux Road Central, Sheung Wan | (+852) 2811 9880
Skin-supplementing hot pot at Bijin Nabe
If you thought you couldn’t combine your love for food and diligent skincare in one, think again. Japanese import Bijin Nabe is introducing the
Golden Collagen Chicken Stock, a natural collagen concentrate that is served with any of the restaurant’s eight hot pot soup flavours. Rich in minerals and vitamins from an eight-hour preparation of free-range and hormone-free chicken, this signature chicken broth aims to offer numerous health benefits, from joint pain relief and inflammation reduction to strengthening digestive and immune systems—not to mention an additional boost for your skin.
Start your ‘per-person’ hot pot meal at Bijin Nabe with a soup base of your choice, from
Tomato Cream and
Sukiyaki to
Spicy Miso and
Coriander Lemon, and add ingredients like minced chicken, wagyu chuck and sirloin, and vegetables to your order.
Bijin Nabe, Shop L3-13, 3/F, apm Millennium City 5, 418 Kwun Tong Road, Kwun Tong | (+852) 2467 0777
Yin and yang ramen at Ramen Cubism
Celebrity ramen champion Hayashi Takao is celebrating the expansion of his restaurant empire with a twin-bowl concept that is sure to rule the Instagram accounts of Hong Kong foodies for the next few weeks. Now available at Ramen Cubism, the
Twin-Bowl Eden Shio Ramen ($138) is presented in a handcrafted ceramic figure-eight bowl with both hot and cold servings of ramen.
Aptly named
Eden Land and
Eden Sea, diners will experience a steaming, lightly umami soup base blended from a unique mix of shellfish, scallops, clams, seaweed, and more, and a cooled ramen made with Chef Hayashi’s secret seafood recipe. Only four servings of these unique twin-bowl ramen dishes are available every hour! Pair your ramen with new additions to the Ramen Cubism dinner menu, including
Crispy Sweet Potato Ball ($38),
Sliced Pork Belly with Miso and Scallops ($38), and
Handmade Japanese Radish Pickle with Pomelo ($28).
Ramen Cubism, B/F, Yuen Yick Building, 27–29 Wellington Street, Central | (+852) 2399 0811
British comfort food and garden parties at the Leah
We are tucking into hearty Sunday roasts and puddings with new Causeway Bay addition, the Leah. Helmed by Chef James Sharman of One Star House Party fame, the global pop-up enthusiast has settled down from his travels to present a menu of British favourites that priorities big and bold flavours above all. Our soft spots are saved for the playful
Scotch Egg & Soldiers ($98), a deep-fried soft-boiled duck egg wrapped in mashed sausage and breadcrumbs, and an irresistible
Beef Wellington ($788), packed with beef fillet, Parma ham, and mushrooms inside a flaky and light puff pastry. Set in a lush, expansive terrace with outdoor seating and conservatory-inspired indoor dining, the Leah is a luxuriant retreat away from the bustling streets of downtown.
The Leah, 308 & 311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay | (+852) 2337 7651
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