Winter is (almost) coming, and while it gradually cools down in Hong Kong, we’re on the look-out for hearty eats and belly-warming bites. Check out some of the most exciting new restaurants and menus to be found in Hong Kong this December.
[gallery link="none" columns="2" size="full" ids="152633,152632"]
Michelin-starred Amelia makes its Hong Kong debut
Christmas comes early for our urban gourmands as we welcome news of celebrated chef Paulo Airaudo’s arrival in Hong Kong. That’s right—discerning diners can now get a taste of the Italian-Argentinian chef’s innovative European cuisine without the journey to Spain’s San Sebastián, as he brings his extensive experience from some of the world’s most renowned restaurants—including three-Michelin-starred Arzak in San Sebastián and the Fat Duck in London—together in one spectacular place. How lucky are we?
Opening up in Harbour City, the Hong Kong outpost will be helmed by Vietnamese-American head chef Son Pham, whose background boasts stints at culinary mecca Noma and RyuGin. Expect fresh and seasonal ingredients, a reputable wine programme, home recipes, and a gorgeous dining space decked out in soft, warm tones with modern European ambiences and romantic views of the harbour.
, Shop OTG63, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui
[gallery link="none" columns="2" size="full" ids="152697,152698"]
Acclaimed sushi master Mitsuhiro Araki sets up residency in Hong Kong
Hold on to your hats, foodies—this is a big one. We finally have an opening date for The Araki Hong Kong! After taking Tokyo and London by storm, storied sushi chef Mitsuhiro Araki has set his sights on our fair city as his next culinary conquest. From December 19 onwards, Hong Kong diners will have a once-in-a-lifetime opportunity to watch the legendary sushi master at work as he sets up his eponymous restaurant at House 1881 in Tsim Sha Tsui.
Following the approach of Chef Araki’s other restaurants, traditionalist Edomae sushi is the focus at this new Hong Kong outpost, with an emphasis on time-honoured techniques and sustainable, locally-sourced produce and seafood. Leveraging on his keen interest in Chinese cuisine, diners can expect exciting and experimental dishes that transform premium ingredients like abalone, fish maw, and bird’s nest.
Needless to say, advance booking is a must, as this uber-exclusive restaurant only seats 12. Better start saving up now, as this unforgettable omakase experience comes with a substantial price tag. We sure hope that’s an iron-clad promise for an incredibly special meal.
, G/F, Stable Block, House 1881, 2A Canton Road, Tsim Sha Tsui
[gallery columns="2" link="none" size="full" ids="152634,152635,152662,152663"]
Colourful modern Australian dining at Hue and Ink
It seems like forever ago that the Hong Kong Museum of Art was boarded up for renovation, but after four long years, we’re happy to report that the scaffolding has fallen to reveal a stunning result—and two of the reasons why are the brand-new restaurants, Hue and Ink. Opened by the husband-and-wife team behind Woolly Pig Hong Kong, Hue is the elegant fine-dining sister to casual curb-side hangout spot Ink.
Hue, located on the upper floor and replete with panoramic views of the harbourfront, covers over 5,000 square-feet and serves up looks as well as flavours. Design highlights include playful Art Deco elements in brass and bronze, rich forest greens, abstract wallpaper designs, and dramatic lighting. But that’s not even the best part—in the kitchen, you’ll find chef Anthony Hammel heading up the team, leveraging on his expertise of contemporary Australian dining gained from working with acclaimed celebrity chef Mark Best at his Sydney restaurants, Pei Modern and Prime Steak House & Seafood Grill by Mark Best. Modern recipes like Hue Caesar
($130) with Spanish white anchovies and applewood-smoked egg, Buffalo Ricotta Dumplings
($290) in a broccolini and hazelnut brown butter sauce, and Aged Duck Breast
($360) in a black garlic sauce feature heavily on the menu, paired with thoughtful wine choices.
Ink, on the other hand, takes its seaside location as a prompt to create an all-day alfresco dining experience that is good for both casual and romantic get-togethers. Grab-and-go bites can be had here in the shape of build-your-own bowls and wraps, refreshing bevvies, and light meals, all made with artisanal and local produce.
Open daily from 9am, Ink is also aiming to become a go-to breakfast and brunch spot for locals and tourists alike, with its selection of freshly-baked croissants, brownies, egg tarts, sausage rolls, coffees, and house-blend fruit teas. Small bites also include Salt and Pepper Squid
($80), Crispy Curried Oyster ‘Donuts’
($45), Octopus Tempura Balls
($45), Crayfish Roll
($120), and much more. Pair your dishes off with craft beers from Hong Kong’s Gweilo Beer or artisanal sodas from New Zealand’s Six Barrell Soda, finish off with homemade ice creams, and catch the Aqualuna as it sails by for a picture-perfect experience.
, 1/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui | (+852) 3500 5888
, G/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui | (+852) 3500 5881
Read more! Here are the best places to indulge in the most unique hot pots in Hong Kong.
[gallery link="none" columns="2" size="full" ids="152638,152637"]
Miss Lee reimagines Chinese vegetarian cuisine with a twist
The newest addition to the ‘Lee’ family of restaurants, Miss Lee joins siblings Lee Lo Mei and Lee Ho Sing in the Central district, but this ingenious little sister has her eyes on modernising Chinese dishes with a vegetarian and vegan twist. Plant eaters, rejoice—the menu has dairy- and egg-free dishes, and signature dishes include the Smoky Quartz Skewers
that will steal the hearts of mushroom lovers, a salted egg yolk-glazed cauliflower and mushroom dish called Golden Flowers
, and Lotus Leaf
, a hearty vegetable and brown rice mix served inside—you guessed it—a lotus leaf. This street-side deli is sure to become a lunchtime hit!
, G/F, The Wellington, 198 Wellington Street, Central | (+852) 2881 1811
[gallery link="none" columns="2" size="full" ids="152666,152667"]
Ramen champion Hayashi Takao opens second Ramen Cubism branch
Is it cold enough for ramen yet? We think so, and so does Osaka-based ramen champion Hayashi Takao. His trendy noodle destination Ramen Cubism opened to much hype almost one year ago, and he’s following up on that success with a second location in Tsim Sha Tsui. The new Ramen Cubism branch is in good company on Minden Avenue amongst the many sushi and izakaya restaurants, as well as fellow ramen slingers Ichiran.
To celebrate the new opening, Chef Hayashi will introduce his iconic Not Your Ordinary Miso Ramen
($138), an award-winning recipe that regularly attracted long queues at his first Osaka restaurant. Available from December 9, this particular ramen demands a lengthy preparation process, made with skill and care. Minced pork is mixed with a one-of-a-kind Japanese miso to create the soup base, served with homemade ramen noodles, slow-cooked pork shoulder, shallots, kaiware
sprouts, and a soft-boiled egg. Last but not least, Chef Hayashi’s lively transformation of Japan’s traditional kinchaku
drawstring purse as a dish topping, made with a deep-fried wonton wrapper and filled with shallots, ginger, vermicelli, and konjac. And if you’re looking for that extra gimmicky touch, don’t squeal too loudly when your ramen comes served in a uniquely-designed okamochi
, a delivery box that pays homage to the noodle dish’s history as popular takeaway food.
, G12–13, 8 Minden Avenue, Tsim Sha Tsui | (+852) 2109 1155
[gallery link="none" columns="2" size="full" ids="152664,152665"]
New Japanese brunch at Honjo
If you haven’t made it out to Honjo, now’s the time. Pirata Group’s latest modern Japanese venture is launching an opulent brunch menu that features sushi, sashimi, and maki stations, as well as an oyster counter, making it the perfect destination for seafood lovers. Simple recipes that let the pure flavours of high-quality ingredients speak for themselves take the reign here, and the restaurant’s free-flow package also comes with a signature sake station, so you can imbibe in style. Selections include sakes from Japan, Prosecco, red and white wines, and handcrafted cocktails. Kids are welcome, and the varied brunch spread also covers Japanese starter dishes, main courses, and a dessert station.
, 1/F, Hollywood Centre, Queen’s Road West, Sheung Wan | (+852) 2663 3772
Read more! Warm yourself up with a few of Hong Kong’s best fondues.
[gallery link="none" columns="2" size="full" ids="152640,152639"]
The Leah launches new all-day concept Leah Café and winter menu
As the weather cools down, the craving for hearty foods increases, and few do hearty foods better than the British. Rising to the occasion, the Leah opens Leah Café, an all-day dining concept that serves up chef James Sharman’s sought-after British comfort food outside of the Leah’s regular dinner service. Pies, cakes, and pastries are available for grab-and-go options, so you can enjoy them in the office or at home, with choices like Roast Sichuan Chicken Pie
($65), Beef & Sesame Pie
($70), Mango Crumble Tart
, and Marshmallow Cheesecake
What’s more, Chef Sharman has added a slew of new dishes to the Leah’s winter menu, with a focus on homey flavours and rich ingredients. Perfect for chilly weather, new additions include Butternut Squash Soup
($78), a bold-flavoured Goat’s Cheese Quiche
($98), a playful Fish, Chips & Scratchings
($198), a nourishing Lobster Pie
($220), and Lancashire Hot Pot
($220), an English tradition made with roasted lamb.
, 308 & 311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay
[gallery link="none" columns="2" size="full" ids="152660,152661"]
American casual dining icon Red Lobster lands in Hong Kong
Yep, you read that right—the legendary restaurant chain has opened in Hong Kong and they are bringing their catch of fresh lobster, clam chowder, popcorn shrimp, and much-lauded homemade Cheddar Bay Biscuits to our shores. Red Lobster hopes to continue its tradition as a family restaurant and its Hong Kong outlet will reflect that, with plenty of sharing dishes and platters to be had at affordable prices. The menu boasts over 60 different dishes, including seafood, grilled meats, pasta, bowls, and desserts, with offerings like the Ultimate Feast
($338), a platter of North American lobster tail, snow crab legs, garlic shrimp scampi, and fried shrimp in cocktail sauce and hot-drawn butter.
And we’re getting Hong Kong-exclusive dishes, too! Red Lobster is putting their own spin on local cuisine with offerings like Typhoon Shelter Lobster
($358) and Salted Egg Shrimp
($48). Let’s see how these hold up compared to our traditional recipes!
, G/F, 8 Cleveland Street, Fashion Walk, Causeway Bay | (+852) 2261 2996
[gallery size="full" columns="2" link="none" ids="152814,152815"]
Taste the world of chicken at new gastropub Wings
They say the world is your oyster, but we like to think of the world as your fried chicken basket—full of different flavours and endless surprises. There’s at least one place out there that agrees with us—newly-launched Wings in Mong Kok, a North American-style kitchen and bar that serves up fantastic value-for-money chicken wings and beer. Promising international flavours and low prices, the menu is filled with delicious zingers like Hong Kong-style Shelter Bay Wings ($35), Taiwanese Salt & Pepper Wings ($35) with deep-fried fresh basil and Taiwanese pepper seasoning, Jamaican Jerk Wings ($35) marinated with authentic Jamaican jerk seasoning, the ultra-spicy Devil the Thirteen Wings ($35), and many more. Seasonal flavours include offbeat creations like British Pumpkin BBQ Wings ($35), an autumn and winter speciality inspired by traditional Thanksgiving pumpkin pie. What’s not to love at this new neighbourhood wings joint?
, Shop K, G/F, Mainway Court, 126–128 Soy Street, Mong Kok | (+852) 5381 1183
Discover new restaurants and bars in Hong Kong on our Food and Drink
section on Localiiz.
[button color="blue" size="medium" link="https://localiiz.us4.list-manage.com/subscribe/post?u=c2964a434922598f5d8ee53ff&id=07d327a2e8" icon="" target="true"]Subscribe to receive our weekly newsletter[/button]