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Header image courtesy of Nakame No Teppen
Our ultimate guide to the latest restaurant openings will cut through the noise and help you find the newest places to eat and drink in Hong Kong in 2022.
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
An exciting Indochine Vietnamese grill concept promises to be one of the hottest openings of the year. Led by executive chef DoBee Lam, the new Lai Sun Dining restaurant features an open kitchen with a wood-fire barbecue set-up, a French-influenced tasting menu that showcases the “essence of major cities in Vietnam,” and warm interiors to reflect the theme.
Guests can look forward to reinvented classics like the bún bò Huế, a soup noodle dish slow-cooked with lemongrass and served with USDA Prime Black Angus rib-eye cap, and the French quarter Chilean seabass, a modern take on the traditional chả cá Lã Vọng.
Sếp, 19/F, H Code (High Block), 45 Pottinger Street, Central | (+852) 2116 5433
Jennifer Kim, founder of the popular multi-concept food brand Seoul Recipe, is the driving force behind Danji, a modern Korean bistro in the Starstreet Precinct. Homecooked Korean cuisine is the focus of the new eatery, with classic dishes like kimchi fried rice ($298), marinated galbi ribs ($280), and fried chicken ($98) leading the no-fuss menu. Perfect for the wintertime, diners can take comfort in the spicy tofu seafood stew ($148) and Busan fishcake soup ($128) alongside warming drinks like the Boksoondoga makgeolli ($80).
Danji, 7 Sun Street, Starstreet Precinct, Wan Chai | (+852) 2623 9983
Aqua Restaurant Group will be adding another Italian gem to its collection this month. Vista, helmed by executive chef Andrea Mura, will take over a two-storey penthouse location in Tsim Sha Tsui and specialise in a wealth of Mediterranean delights, including seafood dishes, handcrafted pasta, Venetian cicchetti, and irresistible Italian cocktails.
Vista, 29/F & 30/F, One Peking Road, Tsim Sha Tsui
Contemporary Asian flavours are matched with Western cooking styles at Rêveri, a new “casual fine-dining” restaurant in Sheung Wan. Founded by veteran F&B duo Jessica Kesumo and John Law, the concept highlights premium ingredients, refined techniques, clean presentation, and thoughtful wine and sake pairings to elevate the dining experience.
Opt for the seven-course dinner menu ($1,080) featuring dishes like the savoury truffle brioche with Japanese scallop, aged cheddar cheese, and scallion oil; the decadent Hokkaido hairy crab with somen, apple, uni, and ikura; and the Australian Wagyu duo.
Rêveri, 20–24 Mercer Street, Sheung Wan | (+852) 6778 7278
Bookmark Bàrbar for your next happy hour or casual dinner with friends and family, where a plethora of tapas, large sharing plates, and wine awaits! Chef and culinary director Edgard Sanuy Barahona and head chef Ronald N. Nelson have put together a menu filled with updated takes on moreish Spanish bites, such as the Madrid squid bocadillo ($55) and bacalao croquette with “piquillo” all-i-oli ($23). Bring a large group and tuck into the mouthwatering pigeon rice (starting from $145) and the fresh lobster fideuà ($295) while sipping on Spanish sherries, wines, sangria, and cocktails made with Spanish gins.
Bàrbar, Shop A, G/F, 9 Ship Street, Wan Chai | (+852) 2810 0008
Intrepid diners with an appreciation for international mash-ups will not want to miss this novel concept helmed by chef Terufumi Mihara. Trattoria Kagawa by Mihara, newly opened late last month, showcases traditional Italian comfort cuisine made with exceptional ingredients sourced primarily from Japan’s Kagawa Prefecture, where the chef was born.
From behind a 10-seater teppanyaki counter, Chef Mihara dishes up signature creations, such as the olive-fed Japanese Wagyu beef tagliata ($218) from the hills of Shodoshima; caprese with tomato sorbet ($108) made with Kagawa-grown tomatoes; bagna cauda ($108) with seasonal Japanese vegetables; and trippa alla Kagawa ($68), a dish of slow-cooked tripe with Japanese tomatoes, Kagoshima eggs, and Parmesan cheese.
Trattoria Kagawa by Mihara, G/F, 18 Ship Street, Wan Chai | (+852) 5394 3690
As one of the foremost proponents of the dry-aged meat trend in Hong Kong, The Butchers Club needs no introduction. Pet owners, however, can find a new reason to rejoice, as the acclaimed steak experts are back with a brand-new dog-friendly restaurant concept.
The Butchers Club Grille is set to bring surf and turf dining to Taikoo Place, and four-legged friends are welcome to join. Premium dry-aged steak cuts will feature heavily on the menu alongside seafood, Western dishes, and a curated list of affordable wines, to be enjoyed in a spacious, golden-lit dining room with indoor and alfresco seating options. A specialist Montague oven, capable of achieving exceptionally high temperatures that form a crust around the exterior of the meat while retaining a tender interior, is the star of the kitchen.
The Butchers Club Grille, G/F, Westland Gardens, 12 Westlands Road, Quarry Bay
Japanese-inspired Ozakaya brings Osaka’s favourite dishes to Hong Kong. Set in the dynamic environment of an upbeat izakaya, up-and-coming head chef Jason Luk crafts innovative and photogenic dishes that put flavour, texture, and complexity at the forefront of the vibrant gastronomic experience. Architect Ronald Lu designed the interiors of the 56-seater restaurant, which also includes a sushi counter and show kitchen that seats 12 guests.
From the menu, signature plates like the uni truffle paste toast ($158) and dramatically presented smoked botan ebi with Hokkaido scallop mousse ($248) are not to be missed, for both your taste buds and the camera. Similarly, the uni and bone marrow noodle ($288) packs a flavourful punch in a unique marriage of land and sea. Opt for the Ozakaya tasting menu ($980) or the 14-course Ozakaya Journey menu ($1,380) for a comprehensive experience, best enjoyed with a sake pairing that’s available for an additional $480.
Ozakaya, 1/F, 74–80 Johnston Road, Wan Chai | (+852) 3702 5245
Tsim Sha Tsui East welcomes a new addition to its ever-growing waterfront options. Mulino is a casual and comforting restaurant that features the best of rustic Mediterranean cooking paired with modern cocktails and a buzzy atmosphere. While the patio seating affords captivating views of Victoria Harbour, indoors will see guests marvelling at the eclectic yet cosy maritime design, featuring bowl lights, warm timber centrepieces, and earthy hues.
Veteran culinary director Mohamed Hegazy and Moroccan executive chef Faycal El Moujahid teamed up to create a menu bursting with seaside flavours and refreshed takes on Mediterranean classics, such as the za’atar beets salad ($138) and insalata di polpo ($198) for starters. Other highlights include the linguine alla Nerano ($188) and pan-seared seabream ($288). From the charcoal cooker, the Arabic lamb kofta ($228) is a sure hit. Cocktails like the Smoky Mill (HK$125), with spiced rum and Amaretto liqueur, and fruit-based Papaya Pinwheel ($145) make for perfect pairings with the meal.
Mulino, Unit 1–6 & 45–46, G/F, Wing On Plaza, 62 Mody Road, Tsim Sha Tsui
Enjoy a slice of Provence and the charms of southern France at the newly opened Terrace by LQV. Following the success of Terroirs by LQV, LQV Group has chosen Stanley for its latest concept, bringing its signature artisanal wine-focused approach to the seaside village.
A laidback ambience, spacious terrace, and picture-perfect views of Stanley Bay are among the restaurant’s biggest draws, but we equally love the soothing interiors of the main dining room, made up of rattan-backed chairs, natural materials, and soft blue colours.
From the beverage menu, refreshing rosé, white wines, and champagnes are the highlights, while French artisanal spirits will also feature, such as the Domaine Milan-crafted Le Gin. French Mediterranean cooking is at the heart of the food offerings, with a focus on vegetables, meats, and seafood. Recommended dishes include the grilled French seabass ($698), Pastis flambée grilled prawns ($288), and vegetable tian ($98).
Terrace by LQV, Shop 505, 23 Carmel Road, Stanley Plaza, Stanley | (+852) 2324 9008
In celebration of the hundredth-and-sixtieth anniversary of Towngas, the historic Hong Kong brand has unveiled a new gastronomic concept in its flagship store. CulinArt 1862 consists of the Chef’s Table, which will serve Western-inspired kaiseki meals, as well as the Lounge & Kitchen for international dining. Chef Stanley Wong takes the helm, bringing his experience from high-end restaurants and hotels around the globe to the new opening.
At the Chef’s Table, guests can indulge in the seven-course tasting menu ($1,288), featuring red prawn tartare, beef consommé, and Rangers Valley striploin, amongst others. Lounge & Kitchen offers an à la carte menu that includes dishes like beetroot carpaccio ($145), potato gnocchi ($188), and Wagyu beef tartare ($178).
CulinArt 1862, 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay
Families can look forward to a new dining destination in Tung Chung this month! Four Points by Sheraton is introducing Tung Chung Kitchen, a new café and restaurant within the hotel that features live stations, affordable all-you-can-eat deals, and even a kids’ play corner. Tung Chung Kitchen offers customisable dining options, allowing guests the ability to mix and match their meals from various concepts, including the salad bar, Western carvery, and stations for Chinese dim sum and noodles, Indian cuisine, and dessert.
Tung Chung Kitchen, G/F, Four Points by Sheraton, 9 Yi Tung Road, Tung Chung
One of our favourite bars is taking its pandemic-era, “born-out-of-necessity” all-day food concept to the brick-and-mortar level. Ponty Café, from the good folks behind The Pontiac, opens next door to the beloved drinking hole and will continue to fuel the masses with buttermilk biscuit sandwiches and hearty plates. Come hungry for the sausage biscuit ($78) with a sage sausage patty, American cheddar cheese, matchstick fries, and Marmite mayonnaise; the buttermilk pancakes ($98) with bacon, maple peanut butter sauce, pickled chillies, and a sunny-side-up egg; and the Hong Kong steak au poivre ($218), which sees a hanger steak doused in a sauce of black pepper and Sichuan cognac cream.
Ponty Café, 15 Old Bailey Street, Central | (+852) 9666 2573
Acclaimed Michelin-starred chef Paulo Airaudo returns to Hong Kong for a new opening! Following on the success of Amelia, Noi is set to become his flagship dining concept in Asia, armed with an enviable address within the luxurious Four Seasons Hong Kong. Italian traditions will be at the heart of the seasonal menu, enhanced through experimental cooking techniques and globally sourced ingredients, and complemented with a discerning wine list.
Noi, Podium Level 5, Four Seasons Hong Kong, 8 Finance Street, Central | (+852) 3196 8768
Chef Ken Lau of Pano fame brings his signature brand of sophisticated Italian and French dining to Sha Tin with the opening of Woofy, a new destination for dog lovers and their fur babies. Matched with a Japanese-inspired minimalist interior, the café highlights a pet-friendly menu that is both healthful and delicious. Furthermore, well-known Hong Kong dog trainer Eric Ko serves as a consultant to elevate the human-pet experience at Woofy.
From the menu, the pork liver terrine with wild greens ($68) and baked US SRF Black Wagyu beef ribs ($148) are standouts for our four-legged friends, while humans can indulge in spaghetti with grilled Vietnamese giant river prawn in lobster cream sauce ($188) and the umami pan-fried egg and brie cheese beef burger in teriyaki sauce ($168).
Woofy, Shop 165, Level 1, Phase 1, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin
Epicurean Group—the minds behind Pica Pica, Kakure, and more—have reinvented the former Rubia space on Hollywood Road into Schnitzel & Schnaps. A new Central European concept, the two-storey restaurant and bar offers all-day dining with a regional menu. Under panelled ceilings and hanging pendant lights, the timbered interiors and leather banquette seating echo turn-of-the-century sensibilities with eclectic Art Deco influences.
Led by experienced Polish chef Krzysztof Bandel, Schnitzel & Schnaps focuses on its namesakes, offering a wide selection of both. Among them, the Austrian Wienerschnitzel ($350) and German Jägerschnitzel ($220) with chanterelle mushroom gravy are must-haves, while the humble potato rösti ($75) ushers taste buds to Switzerland.
For dessert, the apple strudel ($120) with its green apple and brown sugar filling is the perfect finisher. Schnaps aside—of which there are semi-dry and sweet varieties—beers and wines feature heavily on the beverage programme, as do schnaps-inspired cocktails, such as the Kirschblüte ($80) with fruity notes of cherry, passionfruit, cranberry, and citrus.
Schnitzel & Schnaps, G/F, C Wisdom Centre, 35 Hollywood Road, Central
Renaissance art meets Japanese cocktails at a new Mona Lisa-inspired speakeasy concept within the Pazzi Isshokenmei restaurant in H Queen’s. Aptly named Mona, the petite bar continues the Italian-Japanese theme of Pazzi Isshokenmei, with cocktails such as the tea-based Bee’s Kochi ($140), made with chamomile, honey, and Roku gin, amongst its highlights. Mona Tomball ($120) is a playful take on the whisky highball, while the Lisa Sour ($130) reinvents the whisky sour with egg-washed whisky and a splash of red wine.
Mona, 2/F, H Queen’s, 80 Queen’s Road Central, Central | (+852) 2555 0666
Black Sheep Restaurants is capping off its tenth-anniversary celebrations with the exciting revitalisation of The Magistracy, Hong Kong’s former Supreme Court. Dormant for over 40 years, the heritage building will now be transformed into several distinct concepts, including two restaurants, three bars, four private dining rooms, a sports room, and a wine cellar, among which the Magistracy Dining Room and Botanical Garden will be the first to open.
Due to launch in mid-September, Michelin-starred executive chef Matthew Kirkley will lead the effort to present a gastronomic experience inspired by “timeless London restaurants” along with an extensive list of Old World wines. On the menu, oysters, caviar, and delights from land and sea are featured prominently. Renowned designer Joyce Wang lends her exceptional skills to the interiors of the Magistracy Dining Room for a richly decorated space with intricate accents and textures, underscored by tapestries and rugs, while the Botanical Garden presents a lush terrace that parallels the style of British heritage gardens.
The Magistracy, 2 Arbuthnot Road, Central | (+852) 2252 3188
Experience a tongue-to-tail multi-course dining experience featuring premium Japanese beef at Ushidoki, a new Wagyu kaiseki concept in Central. Hailing from Oda Chikusan farm in Kagoshima Prefecture, the umami-laden Odagyu cattle are reared in luxurious conditions and fed a specially designed and nutritious diet to ensure excellent marbling and texture.
Having already impressed discerning diners in Singapore, Japanese dining group AP Place Hong Kong now brings the Ushidoki brand to our shores. Veteran chefs Yoshiyuki Kikuchi and Michinori Hasegawa present the prized meat to local gourmands in an omakase format through a myriad of cooking styles for both lunch ($1,300) or dinner ($2,000). Seating just 13 guests, the action is centred around the wooden counter table, complemented by a curation of sake labels from Japanese breweries as well as Miyazaki Prefecture-grown wines.
Ushidoki, Shop 2B, 1/F, Manning House, 38–48 Queen’s Road Central, Central
The Fullerton Ocean Park Hotel Hong Kong made splashes when it opened over the summer, and its Cantonese restaurant Jade promises an equally exciting experience. Led by Michelin-starred executive chef Lai Ching-shing—a veteran of the local dining scene—the new destination promises stunning views and an elevated take on tantalising Chinese classics.
Inspired by the nearby Aberdeen Fishing Village, Jade’s menu spotlights sustainable seafood sourced from local and regional waters, melding effortlessly with its sister concept, Jade at The Fullerton Hotel Singapore, to create dishes such as the bak kut teh xiaolongbao ($88). Not to be missed are the lovingly prepared double-boiled fish soup with fish maw and spotted garoupa fillet ($238) and novel steamed Hong Kong heritage minced pork with foie gras and scallop in hot stone ($168), made using local Tai Chi pigs. Skip the wine and enjoy your meal with the Chinese tea menu, selected by Jade’s in-house tea sommelier.
Jade, The Fullerton Ocean Park Hotel, 3 Ocean Drive, Aberdeen | (+852) 2166 7488
A new rooftop view awaits at Kaboom, an urban escape in Tsim Sha Tsui. Located on a high floor with uninterrupted skyline views of the Victoria Harbour, the restaurant-slash-bar boasts both terrace seating and an indoor dining room with floor-to-ceiling windows.
Replete with furnishings reminiscent of beachside cabanas, Kaboom is the perfect destination for sundowners, offering a selection of 12 special cocktails and bites to match. Order a round of No More OT Please! ($128) with a side of five spices crispy roasted cauliflower ($88) and the inventive corn on cob three ways ($88), presented in a local typhoon shelter style, with herb butter, as well as spicy nacho seasoning.
Kaboom, 20/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui | (+852) 3708 8114
Bringing the unique experience and flavours of San Francisco’s Chinatown to the city, Sam Fancy specialises in Asian-inspired cocktails and modern Chinese-American bites. Between the fourth-floor Merchant—a bar set under traditional Chinese glazed roof tiles—and the third-floor Association and Lanai Lounge, the multi-concept destination offers three distinct spaces that pay tribute to the Chinese-American immigration experience.
Seasonal drinks at The Merchant include Las Americas ($130) with fiery Sriracha sauce; the highball-like Ambrosia ($130) with notes of white mint and peach; and the gin-based French Concession ($130). Alongside your tipples, you can snack on recognisable sides such as General Tso’s chicken ($98) and crab rangoon ($64).
Sam Fancy, 3/F & 4/F, The Plaza, 21 D’Aguilar Street, Central
Following hot on the heels of its Michelin success in early 2022, ZS Hospitality announces Plaa, a contemporary seafood-centric restaurant. Channelling the flavours of the Land of Smiles in collaboration with award-winning chef Richie Lin and renowned Bangkok chef Ian Kittichai, Plaa’s menu is designed around seasonality and sustainability.
In a seascape-influenced dining room of soft coastal blues, coral pinks, and gentle curves, the deft culinary hands of head chef Santipap Tonkanya serve a multi-course tasting experience ($1,180) that includes the miang kham bonito tartlet wrapped in betel leaf; the complex and aromatic larb with scallop; the boat noodle-inspired giao tiao ruea of abalone and wild mushroom; and the namesake plaa, a tender and succulent grilled threadfin dressed with fragrant Thai lemon basil and coconut cream sauce.
Plaa, 2/F, 8 Lyndhurst Terrace, Central | (+852) 2389 3288
Loved by local celebrities and sought after as a popular shooting location for Hong Kong films in the 1960s and 1970s, the Chinese-Western Yucca de Lac is making a comeback this month, rising to new heights in its elegant Peak Galleria venue. First established in 1963 in Ma Liu Shui, the restaurant attracted public figures and starlets with its traditional menu, idyllic Tolo Harbour backdrop, and lush green gardens until it shuttered in 2005.
Yucca de Lac’s elevated fusion cuisine endures at its new location, where the selection spotlights signature Hong Kong recipes with a Western twist. Expect traditional teahouse classics with international influences alongside a curated wine pairing list. Among its signatures, the sweet and sour pork ($168), sizzling stuffed tofu ($118), and deep-fried marinated pigeon with secret spice ($168) come highly recommended.
Yucca de Lac, Shop 201–202C, 2/F, Peak Galleria, 118 Peak Road, Central
If you loved Auntie Āyi, Teahouse / Barhouse, and Remedy Me, get ready for Jǐng, the latest dining experience under the WellWellWell umbrella. With an eight-course menu ($999) that’s both “nostalgic for the old [and] hungry for the new,” the restaurant presents a multi-sensory experience that weaves through ancient Chinese tales and legends with each dish.
An intimate setting allowing for just 10 guests per night is enveloped in 360-degree visuals, cycling through sceneries of mythical creatures, a walled city of days past, abstract landscapes, and more. Its plates are just as artistic, led by extravagant creations like the Yang Guifei lychee lobster and the Tang sancai dharma scrolls. An optional sake pairing ($498) includes the Mutsu-Hassen Black Label junmai ginjo sake. Jǐng is by-invitation-only until further notice, with public reservations to be announced soon.
Jǐng, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty | (+852) 2803 7881
For an authentic taste of India, check out the newly opened Tandoori Bites. Centred around the restaurant’s purpose-built brick tandoor oven, the menu highlights traditional recipes and fusion house specialities inspired by the owner’s personal experiences.
Spices and ingredients are imported from India and the Himalayas to craft dishes like the tandoori chicken momo ($108), which chef Bharat Negi elevates by first frying and then grilling the dumplings in the tandoor oven as opposed to the regular steaming process. Other favourites include the chicken tikka naanza ($178), an Indian take on pizza featuring chicken tikka and mozzarella on fresh naan; the claypot-based tandoor oven lamb biryani ($128); a tantalising Goan fish curry ($128); and the samosa chaat ($98). Tandoori Bites also offers an exclusive selection of Indian beer, wines, and whiskies.
Tandoori Bites, G/F, 178 Queen’s Road West, Sai Ying Pun | (+852) 2342 5529
Harbour Grand Kowloon welcomes the addition of a new restaurant this summer. Located by the Hung Hom Promenade and set against panoramic views of Victoria Harbour, The Bayside promises to take guests on a flavourful journey through the Mediterranean. Whether the terrace or the dining room is your seat of choice, the spacious venue designed by Hernan Zanghellini is well-suited for all occasions to keep you imbibed and sated.
With Spanish head chef Javier Perez and executive chef Gary Batra helming the kitchen, The Bayside’s menu traverses the undulating terrains of Spain, Italy, France, and Greece, bringing the best of southern European dining to Hong Kong. Start with antipasti and tapas, like the vegetarian avocado tartare verde ($128) and Peruvian “pickle” ($168), before moving on to larger plates such as the dry-aged Wagyu bavette (starting from $238). Mixologist and sommelier Vincent Chue takes care of the happy hour tipples.
The Bayside, Shop G1, G/F, 18 Tak Fung Street, Whampoa Garden, Hung Hom
Indulge your appetite for grilled meats at Chi Yawaragu, a boutique kushiyaki experience nestled in the eclectic dining hub of Upper Lascar Row. Its “beak-to-tail” menu is served in a stark, minimalist environment of marbled surfaces and slate grey shades, with the searing flames of the grill behind the bar counter to provide theatrical illumination.
Pork, beef, lamb, seafood, and vegetables are well-represented on the menu, sourced locally and prepared in simple ways to retain the original flavour of the produce. For a complete experience, the exclusive eight skewers set ($680)—made up of appetisers, seasonal dishes, skewers selected by the chef, udon soup, and dessert—is a sound choice. From the yakitori menu, diners can sample cuts like chicken liver and heart ($48) as well as more unusual parts, such as chicken palm ($48) and chicken hamstring ($46).
Chi Yawaragu, G/F, 28 Upper Lascar Row, Sheung Wan
Bianco & Rosso gave diners a sneak peek of its concept at exclusive pop-ups in June and July, but its brick-and-mortar location was quick to follow, finding a home on Gough Street. Recreating the charming atmosphere of roadside bistros, bars, and bodegas of the Mediterranean countryside, the self-styled “house of vermouth” focuses on cocktails, fortified wines, and seasonal sharing plates. Mixologist Luca Andrei and chef Ban Jee Min invite guests to sink their teeth into Puglia burrata, Acquerello risotto, and spaghetti Martelli, alongside cocktails like the apple wine-based Apfel Strudel and Lillet Spritz.
Bianco & Rosso, G/F, 29 Gough Street, Central
Singaporean chef Edward Voon—of Le Pan fame—introduces a new fine-dining concept this month with Auor, melding French culinary traditions with the flavours of Asia to present seasonal, ingredients-driven tasting menus. His signature Six Rounds menu ($1,680 per person) comprises six courses revolving around the theme of “time” and the 24 solar terms of the Chinese calendar, featuring notable dishes such as II. Rain, a Carabinero red prawn “sui kow” with fermented black bean, and V. Soul, a Kiwami Wagyu striploin with tamarind purée and poivre noir. Auor is now open for dinner, with lunch service to follow soon.
Auor, 4/F, 88 Gloucester Road, Wan Chai | (+852) 2866 4888
Seafront neighbourhood Kennedy Town welcomes a new Mediterranean-inspired restaurant with Breeze Bistro. Open for lunch and dinner on weekdays and all day on weekends, guests can feast on lobster linguine ($280), whole grilled seabass ($360), and New Zealand lamb shank ($280) against a panoramic backdrop of the shimmering ocean, paired with creative cocktails like the Twilight Collins ($90), made with chamomile-infused gin and dry vermouth. Opt for a table by the blue-framed open windows if you come with pets in tow.
Breeze Bistro, 7–8 New Praya, Kennedy Town | (+852) 9020 6210
From the team behind Ask for Alonzo comes a new restaurant dedicated to porcine delights. Filling the space in Little Tai Hang left behind by gastropub Second Draft, Porkcentric draws on European culinary traditions to highlight regional pork specialities.
An industrial-chic space with ceiling-mounted beer tanks plays host to the main dining room, beer bar, and salumeria, where guests can tuck into a cold cut and cheese platter (starting from $198) curated from 10 to 12 types of European meats, including Slovenian deer, Italian boar, and Hungarian pork. Mains like the Duroc porterhouse pork steak ($498) with Silesian mashed potatoes and pork sausage burger ($188) are perfect for sharing alongside starters such as the pork trotter croquettes ($128). Local craft beer partner Moonzen delivers exclusives like the citrusy Lin Fa Tropical Ale as part of the beverage programme.
Porkcentric, G/F, 98 Tung Lo Wan Road, Tai Hang | (+852) 9169 0298
As one of three dining concepts to open at the Hong Kong Palace Museum in West Kowloon, Crêpes & Bakes brings comforting French flavours to the new art and cultural destination at wallet-friendly prices. Savoury and sweet crêpes are all represented, alongside classic and flavoured croissants, sandwiches, tarts, salads, and more. Buckwheat crêpes like the ham and cheese ($88) and the Savoy ($98) with cured ham, raclette cheese, and onion come highly recommended, while the sweet crêpes of salted butter caramel ($88) and butter, sugar, and lemon ($58) are not to be missed. Enjoy your spoils in the half-timbered interiors inspired by historical Brittany architecture or out on the sun-soaked terrace.
Crêpes & Bakes, Museum Café 3, LG/F, Hong Kong Palace Museum, West Kowloon
Clink glasses of bubbly over caviar and oysters at Huso, newly opened at the elegant Pottinger hotel in Central. Branding itself as a “champagne and caviar specialist,” the tasteful lounge leads with a thoughtful curation of the above signature offerings while leaving plenty of room for other pleasures. Huso’s à la carte menu is decidedly Mediterranean-influenced, featuring dishes such as coq au vin ($268) and duck leg confit ($288). Its beverage programme covers rare champagne labels, sake, and cocktails, as well as wines and spirits.
Huso, The Pottinger, 74 Queen’s Road Central, Central | (+852) 5801 1280
Anjaylia Chan began baking cakes for her friends during the pandemic, but little did she know that her humble at-home project would grow into a full-blown business just two years later. Following a six-month-long pop-up, her confectionery brand Soulgood Bakery has now expanded to a brick-and-mortar location inside cultural-retail shopping mall K11 Musea and continues to offer her signature creative takes on the traditional San Sebastian cheesecake.
Bestselling recipes like the Iron Goddess (starting from $450) and mixed berries (starting from $480) with molten lava centres will no doubt delight sweet tooths, while the flavoured range of mochi Basque burnt cheesecakes (starting from $520) takes fusion baking to the next level. Chan has also whipped a brand-new crème brûlée taro Basque burnt cheesecake (starting from $560) to celebrate the shop opening.
Soulgood Bakery, Shop B201-39, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui
No longer a “food desert,” Ma On Shan in the New Territories is blessed with a growing number of independent coffee shops, as well as a hip new burger joint. Sick Burger dishes up handmade creations out of a small shopfront designed for fast and casual bites, but the gourmet flavours of these stacks will surely take you by surprise.
Sandwiched between fluffy brioche buns elevated with onion bits baked into the dough, the double-patty Double Sick burger ($88) is layered with US Angus beef, butter lettuce, cheddar, mozzarella, onion relish, and gherkins, and topped off with fresh tomato and plum jams, mustard, and yuzu—a decadent combination. Other burgers like the Sick Chicken ($68), Sick Pork ($68), and Sick Fish ($68) are equally original and indulgent.
Sick Burger, Shop G04, MOSTown, 18 On Luk Street, Ma On Shan | (+852) 9549 0903
A curious betting-den-meets-restaurant hybrid has taken shape in the form of Tic Tac Room, fuelled by the similarly unusual choice of serving Japanese yōshoku (洋食) cuisine. You will find this peculiar amalgamation of interests inside the renovated Hong Kong Jockey Club Boutique in Central, which has been transformed from an off-course betting centre into a multipurpose venue where guests can follow the races, entertain themselves with board games and video game consoles, and gather for sit-down dining.
Highlights of the menu include classic Japanese dishes such as the tonkatsu sandwich ($78), karaage ($58), hambāgu steak omurice ($138), and custard pudding ($38) for dessert. And if horse racing is more on your mind than food, there are indeed betting machines inside Tic Tac Room for you to try your hand at a date with Lady Luck—just be sure to book ahead on racing days, as tables are available by reservation only.
Tic Tac Room, 2/F, Hong Kong Jockey Club, 10–12 Stanley Street, Central | (+852) 3586 0368
Local supermarket provider City’super is going beyond groceries and lifestyle goods with the launch of its new restaurant, Mikura. Leveraging on its unique relationship to the upmarket retail chain, Mikura crafts seasonal Japanese fare by using exclusive ingredients, such as the craftsman-made Hakataya soy milk, Yamagata A5 Wagyu beef from “maiden cows,” Kayanoya dashi stock made using century-old production techniques, and RF1 salads.
Mikura’s menu covers sashimi, grilled platters, salads, rolled omelettes, tempura, noodles, donburi, shabu-shabu, nabemono, and bento boxes, to name but a few. Amongst its many offerings, the kinpira burdock salad ($88) and Mikura’s steam pot ($798) with Yamagata A5 Wagyu beef are signature items. For finishers, the black sesame pudding ($42)—made with Hakataya soy milk and Wadaman black sesame paste—is a must.
Mikura, 3/F, Sugar+, 31 Sugar Street, Causeway Bay | (+852) 2219 0738
Opening in mid-July at the much-anticipated Aki Hong Kong hotel, Tangram puts a Japanese spin on the Spanish culinary tradition of tapas with the inventive “japas.” Available from 3 pm onwards and featuring bites like hamachi tataki ($98) and yaki onigiri with poached egg ($68), these sharing plates allow guests to choose and curate their favourite flavours from a wide range of dishes, to be enjoyed with premium sake selections from the bar.
For lunch, three-course bento boxes ($328) are served, alongside daily “omakase appetisers,” seasonal desserts, and coffee or tea. If you are staying the night, Tangram also offers breakfast ($268), comprising of options from the buffet and à la carte dishes.
Tangram, 2/F, Aki Hong Kong – MGallery, 239 Jaffe Road, Wan Chai | (+852) 2121 5021
Get ready for an exciting yakitori concept from Osaka! Opened in 2010 in Kitashinchi by experienced chef Shin Kawaguchi—whose family background in the chicken trade propelled his early skills—Yakitori Yamato’s first overseas branch continues the tradition of using the restaurant’s signature free-range Japanese jidori chicken for its skewers. Its Hong Kong outpost will be led by chef Ogura Tadashi, a long-time student under Chef Kawaguchi.
Guests are spread across a 12-seat dining room and eight-seat private room over two floors, and the restaurant’s intimate size ensures a unique experience centred around the charcoal grill. In an upscale, zen-like environment driven by wabi-sabi aesthetics, skilled chefs prepare the exclusive jidori chicken from Nara over specially designed stoves heated by binchōtan from Kishu to draw out its natural umami flavour and chewy texture. Yakitori Yamato’s omakase menu ($1,680 per person) highlights various chargrilled skewers and chicken dishes, as well as Western-style appetisers and an organic vegetable salad.
Yakitori Yamato, Shop 3–8, The Oakhill, 28 Wood Road, Wan Chai | (+852) 5239 1899
Another tori concept from Japan lands in Hong Kong this month, this time hailing from Tokyo. Kicho, an acclaimed kappo restaurant from the Ebisu and Ginza districts, is notable for its use of Kuro Satsuma-dori from Kagoshima, prepared in a sustainable “comb to claw” fashion where every part of the chicken is used in cooking. Executive chef Chikashi Yoshida leads the kitchen effort, expertly grilling the prized umami-rich chicken over binchōtan made from Japanese white oak and other dense hardwoods to deliver a fragrant result.
Kicho’s omakase menu ($1,000 per person) covers a multi-course experience of soup, appetisers, yakitori, vegetables, rice or noodles, and dessert, guided by seasonal ingredients. Its “comb to claw” approach is showcased in broths, pastes, skewers, and more, in the form of dishes like baked monaka oozing with chicken-liver paste, grilled chicken breast topped with salmon roe and swaddled in seaweed, chicken neck with mustard, chicken heart in a ginger and scallion sauce, and slow-cooked chicken comb.
Kicho, Shop 2A, 1/F, Manning House, 38–48 Queen’s Road Central, Central
H Code welcomes Nez, a sophisticated wine bistro concept inspired by the casual eateries of Paris and the humble, authentic cooking served within. Named after the French word for “nose,” boutique and rare labels are the highlights here. Catering to oenophiles, the wine programme is curated by award-winning sommelier Victor Petiot, whose background equips him with a deep understanding of the entwined relationship between wine and food.
Chef de cuisine Don Wong brings 25 years of hotel experience to Nez, serving up classic French dishes such as the beef tartare ($328) topped with a quail egg and Burgundy snails ($208) roasted with garlic and parsley butter. Local poultry shines in the organic yellow chicken with green asparagus, morel mushroom, and yellow wine sauce ($458) while the bavette de boeuf Wagyu ($498) plates up a melange of savoury flavours. Go for a sweet finish with the profiteroles ($128) and tarte au citron ($148).
Nez, 2/F, The Steps, H Code, 45 Pottinger Street, Central | (+852) 2550 9605
Local brewer Carbon Brews has opened a brick-and-mortar location in Central to bring its range of craft beers to the heart of the city. In a fun and modern space designed to echo the branding and aesthetic of the employee-driven brewery, the taproom-slash-gastropub is poised to deliver creative draughts alongside elevated pub fare.
Head chef Sean Yuen, formerly of Caprice, designed the food menu around the theme of “fermentation,” looking to global cuisines for inspiration to create dishes like whitebait fish ($85), fried chicken drumettes ($95), crab meat and taramasalata ($120), pan-seared lamb belly ($235), beef brioche burger ($165), and sticky date pudding ($65)—all of which were developed to pair with craft beers from the 28-tap system. Recommended flavours include Sour Punch (starting from $47) and Feels Good, Man (starting from $38).
Carbon Brews, Shop 1, G/F, The Centrium, 60 Wyndham Street, Central
Rosewood Hong Kong has joined hands with Naples-born chef Giovanni Galeota to present Bluhouse, transplanting the liveliness of Italian cuisine to the waterfront of Victoria Harbour. Ranging from casual to elevated, Bluhouse and The Dining Room by Bluhouse promise two distinct dining experiences, bookended by authentic Italian cooking and pairing wines.
Set in a space developed by London-based interior design firm Afroditi, the restaurants spotlight a nostalgic take on the simple elegance and charms of Italian colours and textures, supported by white marble and blue lava stone counters, soft textiles, traditional woodcraft, mosaic patterns, and spherical lighting fixtures. In addition to the culinary experience, Bluhouse also bolsters the local community by committing to reducing waste and donating to NGOs like Run Hong Kong and The Zubin Foundation.
Bluhouse, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui | (+852) 3891 8732
Mediterranean dining meets historic flair at Cantina, Aqua Restaurant Group’s newest offering to the Hong Kong food scene. Italian for “canteen,” the restaurant concept echoes the original purpose of its first-floor location inside the Tai Kwun complex, which once served as a mess hall for colonial police officers. Its communal traditions continue in the spirit of Cantina, where dishes are designed for group meals and get-togethers, served in a refined setting that marries light turquoise blues with rich wooden accents.
Good for all occasions, Cantina’s modern take on Italian sharing plates shines through in its humble presentation of honest ingredients through simple preparation, led by chef Luca Schiavone, a Sicilian native whose skills were honed at several London hotspots. Highlights include cicchetti (Venetian small bites) like baby octopus ($168) and pasta courses like cavatelli with braised pork ribs ($220) all the way to mains such as the unmissable breaded veal cutlet ($480) and the refreshing basil panna cotta ($110).
For a taste of Cantina’s signatures, the seasonal tasting menu ($728) covers the essentials, while those who like to imbibe and feast will no doubt love the free-flow non-stop brunch (starting from $628) that is offered on weekends.
Cantina, Police Headquarters Block 01, Tai Kwun, 10 Hollywood Road, Central
Burgeoning foodie hotspot Tin Hau is further blessed with the opening of Mustard Bar & Grill. Chef-turned-restaurateur Kong Wai-sing helms this new project, spurred on by his well-rounded experience in the kitchens of cha chaan tengs and five-star hospitality venues. In tribute to his first boutique concept, Mustard Café, the sophomore effort explores premium surf and turf dishes in a comforting bistro-like setting. Indoors will see diners sprawled across an industrial-chic space, while alfresco seats provide a glimpse into the heart of this buzzing neighbourhood, nestled amongst residential high-rises.
Delights from land and sea take shape in the grilled octopus served with pickled beetroot, confit potato, lotus root crisps, and paprika mayonnaise ($198), pancetta-wrapped scallops topped with corn purée and tarragon oil ($198), Spanish red prawn pasta ($398), Australian lamb rack ($328), and more. Not to be missed are the trimmed meat cuts, which range from Australian Wagyu M6 sirloin ($488) to Australian grass-fed M6 rib-eye ($488) and Australian grass-fed M6 porterhouse ($1,688). A classic steakhouse finisher, the Baked Alaska garnished with fresh truffle ($128) is a must.
Mustard Bar & Grill, 3/F, The New Place, 68–70 Electric Road, Tin Hau
Long-time favourite 208 Duecento Otto has closed in favour of a refreshed Italian concept, and while the Localiiz team mourns the loss of a spectacular lunchtime deal, the incoming Ramato—named after the Puglia tomato breed—promises a rustic, traditional experience that fills the aching hole in our hearts. Jia Group has once again joined hands with chef Antimo Maria Merone after their initial collaboration on Estro, this time to shape a southern Italian dining room that evokes the feelings and flavours of home cooking.
Ramato will feature fuss-free plates that exemplify the best of authentic Italian kitchens. From bruschetta ($68) and local sautéed clams ($158) to homemade pappardelle ragu ($178) with aubergines and Sagabuta pork and seabass ($548) baked with Mediterranean herbs, the menu highlights quintessential recipes commonly found at nonna’s table. Desserts like Sicilian cannolo ($38) provide the perfect sweet note for a post-meal treat, while mixologist Mario Calderone’s beverage programme highlights classic cocktails.
Ramato, G/F, 208 Hollywood Road, Sheung Wan
It’s the season for revamps, and Kennedy Town’s stalwart Piccolo Pizzeria has transformed into the contemporary Trattoria Piccolo following a relocation to Cadogan Street. Moving on from pizzas and pastas, the rebranded restaurant will instead focus on cicchetti, the Venetian small snacks that are currently having a moment in Hong Kong.
Making the most of its opportune location close to the sea and the area’s wet markets, fresh local produce is sourced for the “ocean-to-table concept” developed by owner Randy See. Daily menu rotations will see dishes like the octopus carpaccio with sea asparagus ($85) and hamachi crudo with smoked artichoke and sea asparagus ($85) circling around highlights like the vitello tonnato ($75) with slow-cooked veal loin. Curated wines from Sicily and Puglia are chosen specially to pair with the cicchetti.
Order the baked yellow chicken in terracotta pot ($650) for a Hong-Kong-meets-Venice marriage, in which the famed poultry is cooked in a claypot and then baked over shallots, herbs, chestnuts, potatoes, and morels, resulting in a tender and flavourful dish.
Trattoria Piccolo, Shop B, G/F, 41 Cadogan Street, Kennedy Town
Jia Group keeps busy this month with not just one, but two new openings! As part of its second collaboration with native Madrid chef Antonio Oviedo—who led the redevelopment of 22 Ships in 2020—the leading restaurant group presents Agora, an exquisite playground in which the acclaimed cuisinier will launch his Spanish fine-dining exploration.
Tai Kwun’s elegant heritage building provides the perfect setting for the sophisticated tasting menu format, while the restaurant’s name plays on a multitude of meanings in various ancient languages, including “meeting place,” “centre of life,” and “now”—a testament to the concept. Collective Studio designed the interiors to spell out a striking contrast between old and new, traditional and modern, featuring bold choices of exposed terracotta brick archways and stone columns against rich red marble tabletops. A Mediterranean atmosphere reigns supreme, reminiscent of the rustic Spanish aljibe.
For the quintessential Agora experience, choose from the 10-course tasting menu ($1,288) or the 12-course tasting menu ($1,688). Both highlight exemplary produce sourced from Spanish regions, transformed through Chef Antonio’s creative touch.
Agora, Shop 14, G/F, D Hall, Tai Kwun, 10 Hollywood Road, Central
Mira Dining’s latest F&B venture is a neon-soaked Instagrammer’s dream! Located within the cultural Hong Kong Arts Centre, Jaja—pronounced as ”ha ha”—is a stunning vision in technicolour, exuding a youthful brand of energy that befits its location. Dreamy shades of pink and lavender dominate the dining room against a backdrop of Victoria Harbour, while flowing organic shapes and vinyl booths bring forth retro-chic vibes.
Specialising in vibrant vegetarian cuisine that looks too good to eat, the whimsical restaurant plates up pan-Asian delicacies—highlights include the smoky corn ribs ($85) and one-metre red curry pizza ($428). Colourful milkshakes and chia puddings with fruit make for the perfect desserts, feeding your stomach as well as your camera roll.
Jaja, 6/F, Hong Kong Arts Centre, 2 Harbour Road, Wan Chai
Tai Kwun seems to be the key to this month’s new openings, as independent newcomer Chutney also finds itself in its immediate vicinity. Spotlighting traditional Indian cuisine in a thematic environment, the restaurant’s name pays homage to the popular condiment that is found across the vast country in different shapes, flavours, and textures.
Chutney’s banquette seats and gently arched ceilings evoke the sloping shapes of a train car, and the bold, honeyed colour palette would not feel misplaced on a Wes Anderson film set, calling to mind the characteristics of colonial Indian architecture from days past. Mosaic details, rattan accents, and patterned floor tiles complete the look.
From the menu, traditional Indian dishes take on a contemporary form, allowing taste buds to wend their way through regional delicacies. Chutney’s secret to creating the perfect tandoor meats and seafood lies in its custom ovens, which draw out natural flavours with a balance of smoky juiciness and tenderness. Familiar plates include the keema pav ($188) of minced lamb braised in spices, the Chutney butter chicken ($198) made with local chicken, and the slow-cooked achari beef short ribs with US prime beef ($238). Unique offerings like the historic lamb shank nalli nihari ($238)—an eighteenth-century dish created in the royal kitchens of the Mughal Empire—are also well-represented.
Look out for the whisky and gin trolley that roams around the restaurant to indulge in original Chutney interpretations of classic cocktail mixes, freshly prepared at your table.
Chutney, 4/F, Carfield Commercial Building, 77 Wyndham Street, Central
Meet Maison Meiji, the latest all-in-one food and beverage concept to open in Hong Kong. Inspired by Japan’s Meiji Restoration period, the new dining destination breathes new life into the historical Green House in Wan Chai, encompassing an elegant café and tearoom, a French-Japanese all-day dining restaurant, and an intimate cocktail lounge.
Start your visit at the Coffee & Tea Room, where Maison Meiji presents a traditional Japanese tea and modern Western coffee experience alongside Japanese desserts. Next, head to the Bistro for fusion Japanese dining courtesy of head chef Tatsuo Haruta, who whips up masterful Meiji-inspired dishes like omelette rice, hamburg steak, and more. Wrap things up with a handcrafted tipple at Kuromaru, a relaxed cocktail lounge that specialises in boutique Japanese shochu labels and rare liquors.
Maison Meiji, 1/F, 7 Mallory Street, Wan Chai | (+852) 6186 0889
Long awaited and much anticipated, Mosu Hong Kong is finally opening at M+ this month. Driven by Michelin-starred executive chef Sung Anh, the sister outpost to the award-winning Mosu Seoul promises the same level of excitement and innovation that made its South Korean counterpart a household name. In collaboration with Lai Sun Dining, the Mosu Hong Kong experience will be limited to tasting menus only in a setting of 60 seats.
Head chef Shim Jung-taek leads the Hong Kong effort, prioritising the use of local produce to create dishes that echo the menu at Mosu Seoul and the childhood flavours that inspired Chef Ahn. Notable courses include the mushroom, made of burnt cream in an almond tart topped with mushroom jelly essence, and the black sesame, a tofu of toasted black sesame and seaweed water shaped like a xiaolongbao and filled with Hokkaido sea urchin.
Mosu Hong Kong, 3/F, M+, West Kowloon Cultural District, 38 Museum Drive, West Kowloon
A new addition to the Soho neighbourhood, Bar Bleu is a self-styled “seafood and champagne expert,” a tried-and-true pairing that never gets old. In an intimate space of rustic white walls and blue accents, Bar Bleu serves up a focused menu of coastal classics, which include lobster bisque ($148) and tuna tartare ($198) for appetisers and pan-roasted cod ($268) with cauliflower and snow crab tagliatelle ($198) for mains. Oysters ($68 per piece) are plated on a bed of cucumber vinaigrette and watermelon granite.
Bar Bleu, G/F, 9 Staunton Street, Central
Lai Sun Dining’s second offering at cultural destination M+ is a more laidback affair to contrast the upscale experience of Mosu Hong Kong. An all-day dining experience—hence the name—that extends into the night, the 10,000-square-feet restaurant faces Victoria Harbour and comprises a spacious dining hall, bar area, and private dining rooms, making for a perfect choice for drinks, a sit-down meal, or even a quick grab-and-go snack.
Executive chef Daniel Chan leads the menu at ADD+ with international flair. Highlights include the stir-fried spaghetti with barbecue pork in goose oil ($138)—a speciality of which only 50 servings are prepared per day; an ADD+ take on the Hainanese chicken ($188) with Malaysian-style dark soya sauce, local ginger and sand ginger, and a spicy homemade chilli sauce; the stir-fried rice rolls, beef, and satay sauce in hot pot ($138); and the eighteen-layered ADD+ club sandwich ($168) that’s sure to satisfy.
ADD+, Unit A, B1, M+, West Kowloon Cultural District, 38 Museum Drive, West Kowloon
A new bistro concept has made its home in Central, presenting authentic French cuisine under the helm of executive pastry chefs Lionel Bodros and Frederic Despres, who cut their teeth at three-Michelin-starred restaurants. Town 93 Café specialises in homemade French pastries, cakes, desserts, and all-day breakfast plates, all made with seasonal ingredients.
For the signature experience, tuck into the classic eggs Benedict with a yuzu Hollandaise, the T3 breakfast combo, mille-feuille à la minute, canelé, and rotational petit gâteau.
Town 93 Café, 1/F, Hong Kong House, 17–19 Wellington Street in Central
Michelin-starred chef Björn Frantzén’s debut venture in Hong Kong has made a quiet transformation into Embla, a new Nordic concept helmed by chef Jim Löfdahl, who served at Frantzén’s Kitchen as its executive chef during the restaurant’s five-year tenure.
Drawing on over two decades of experience, Chef Jim builds the foundation of Embla on the cornerstone of local and seasonal ingredients, a leading element of the new Nordic culinary movement. Now in its soft opening phase, intrepid diners can expect a “multi-sensory experience” delivered through natural flavours and a roster of regional cooking techniques, which keep environmental, ethical, and well-being practices in mind.
Embla, 11 Upper Station Street, Sheung Wan | (+852) 2559 8508
Experienced culinary director Saito Chau—formerly of Hutong and John Anthony—leads this gastronomic ode to the Tang dynasty, oft considered a historic golden age in Chinese dining. Its location in IFC Mall promises spectacular views of Victoria Harbour, while its lush, eclectic interiors lean on a contemporary spin of East-meets-West aesthetics, drawing inspiration from the Garden of Eden and traditional oriental landscapes.
Chinesology’s philosophy rests on four distinctive pillars, in which superior presentation, creative concepts, an elevated dining experience, seasonal produce, and the five elements of Chinese cosmology reign supreme. Chef Saito’s degustation menu ($1,288 per person) presents a window into his mind, dressed as a lavish nine-course affair that combines traditional Chinese techniques with modern flavours.
Dishes like the oolong tea-smoked chicken, osmanthus prioritise finesse and time-consuming preparation, while the preserved plum mousse, cherry dressing revives childhood memories with its nostalgic flavours. Inspired by the ancient Chinese herbology volume Compendium of Materia Medica, the beverage programme run by bar manager Fan Tsang marries the concepts of traditional Chinese medicine with the principles of modern mixology to fashion cocktails like the Bamboo Punch, blended with a bamboo-based whisky. Chinesology has also collaborated with local distillery Fok Hing Gin to create its own house spirit, a slightly sweet gin with notes of red date, hawthorn, and longan.
Chinesology, Shop 3101, 3/F, IFC Mall, 8 Finance Street, Central | (+852) 6809 2299
Specialising in Kanto-style sukiyaki, Juji is the perfect spot for convivial get-togethers over a casual meal, setting a lively scene with its dramatic, lantern-lit interiors and samurai-inspired décor. Its name is derived from a line of Japanese whiskies matured in barrels cut from the mizunara tree, a rare indigenous oak that takes 200 years to fully mature.
Come for the signature cotton candy sukiyaki ($898 for two) for a whimsical experience, where your meal begins with cotton candy as the first course before a housemade sukiyaki sauce is added to the sizzling cooking pan, with cuts of A5 Kagoshima Wagyu, Japanese eggs, fresh vegetables, Inaniwa udon, or Japanese white rice to follow. Juji also offers patrons a taste of its namesake whisky (starting from $98 per glass). Distilled in Niigata, this blend carries notes of sandalwood, coconut, and vanilla.
Juji, 1/F, Station 21, 21C Soy Street, Mong Kok | (+852) 9103 6889
Created by chef Olivier Elzer of Seasons and L’Envol fame, Clarence is his take on the time-honoured French culinary tradition, and his workshop for creating a new kind of cuisine.
“I wanted to create a unique dining experience at Clarence that combines my 13 years in Asia with the soul, heritage, and traditions of French cuisine,” Elzer explained in the restaurant’s official press announcement. Counting Joël Robuchon, Jean-Yves Leuranguer, and Pierre Gagnaire amongst his mentors, Elzer channels his extensive experience working alongside some of the greatest French chefs in the world into Clarence.
Helmed by his protégé chef Simon So, Clarence merges French dining with Japanese cooking techniques—a tried-and-true culinary combination, but with an additional twist, such as using charcoal robatayaki grills to prepare classic dishes like Challans duck confit and Burgundy snails, served on skewers to complete the novel presentation. Shared plates are a prominent feature of the à la carte menu as well, paying tribute to local dining customs, with steamed French fish like Dover sole and skate wing as highlights.
Split into a raw fish and wine bar, sommelier room, main dining room, and lounge, the restaurant provides an all-encompassing gastronomic experience, catering to diners and drinkers of all persuasions. Sushi lovers can enjoy themselves with fresh catches and pairings of wine and champagne, while oenophiles will delight in Clarence’s interpretation of a traditional wine cellar, featuring exquisite labels and a tasting table of black marble.
Clarence, 25/F, H Code, 45 Pottinger Street, Central | (+852) 3568 1397
For its third act, wellness-centric food and beverage destination WellWellWell introduces Remedy Me, a holistic outlet inspired by traditional Chinese medicine and the solar terms of the Chinese lunisolar calendar. Local TCM specialist Wai Yuen Tong consulted on the menu of health-focused soups and herbal jellies, a collaboration that fuels the growing interest of modernising Chinese healing practices to suit Hong Kong’s younger generation.
Opt for the double-boiled sea coconut soup with fish maw, which promises to nourish the yin, clear heatiness, and moisten the lungs. It can be enjoyed on its own, or as part of a set with a three-ingredient salad and herbal jelly. Remedy Me also offers a rotating menu of customisable lunchboxes, comprising two to three classic Chinese side dishes, such as traditional lemon chicken, paired with rice. Its salad and deli bar caters to vegan, gluten-free, and keto diets with build-your-own options. Artisanal beverages are also spotlighted.
Remedy Me, Shop 002, LG1, Pacific Place, 88 Queensway, Admiralty
Beloved pastry chef Gérard Dubois has blessed us with a new artisanal brand. Celebrating the multitalented and ever-popular sourdough, the deli concept highlights pastries, bread, and other baked items made exclusively from three starters that are over 30 years old. Long-fermented dough bears unique characteristics and offers various benefits, such as a flakier texture and lower sugar and sodium content, on top of being easier to digest.
Dubois puts this miracle ingredient to use in the sourdough croissant ($23), chocolate sourdough bread with cranberries ($39), and a plethora of white, dark rye, and multigrain sourdough loaves ($36). Sweet tooths are well catered to with the raspberry rhubarb mille-feuille ($88), and a caramelised baby pear feuilletine basket ($30).
Homemade sandwiches make for heartier meals, covering flavours like the chicken tikka ($58) and pastrami sauerkraut ($67), as well as the caponata and tofu ($58). Salad offerings (starting from $60) are refreshed on rotation, featuring combinations like roasted beetroot and pumpkin, black bean quinoa, and the signature Sour Dough garden salad.
Sour Dough, 80 Queen’s Road East, Wan Chai
Soak up the sun and the flavours of the Mediterranean at Cotton Tree Terrace, where The Murray’s latest culinary concept is dishing up Italian favourites for all to enjoy. Cotton Tree Pizzeria has set down roots on the popular alfresco deck, and diners are invited to wine and dine on familiar appetisers, oven-baked Neapolitan pies, and homemade tipples.
Bevvies like the limoncello and Aperol Spritz will whet your appetite, while appetisers like the burrata with marinated cherry tomatoes ($118) and Parma ham with cantaloupe melon slices ($118) serve as pleasing appetisers. Pizzas such as the Napolitana ($248) with anchovies and olives highlight the region’s best ingredients, and unusual creations like the Nordic ($248)—topped with Norwegian smoked salmon, capers, and pickled onions—promise to delight the adventurous palate. Of course, old faithfuls like the Margherita ($188) and Quattro Formaggi ($248) are not forgotten.
Cotton Tree Pizzeria, LG/F, The Murray, 22 Cotton Tree Drive, Central | (+852) 3141 8888
Hot on the heels of its Michelin success with Whey, Hansik Goo, and Ying Jee Club, ZS Hospitality unveils the first of its three upcoming concepts at the remodelled 8 Lyndhurst Terrace, a modern Italian trattoria collaboration with Milan’s award-winning Trippa.
Executive chef Marco Xodo—formerly of 8½ Otto e Mezzo Bombana in Shanghai—has been entrusted with helming the kitchen team and bringing authentic Italian flavours to life under the guidance of celebrated chef Diego Rossi and co-founder Pietro Caroli, who opened Trippa together in 2015 to great acclaim.
At Testina, the menu combines nose-to-tail dining with refined culinary flair, transforming overlooked ingredients into elevated dining experiences. Signature plates like the fried tripe are emblematic of Trippa’s gastronomic tenet, while familiar creations like the succulent homemade pappardelle with lamb ragù and luscious roasted bone marrow are designed to delight with its moreish flavours. Its well-appointed interiors, too, act as a throwback to Milanese trattorias of old, with its mustard-coloured walls and Palladiana floor.
Testina, 3/F, 8 Lyndhurst Terrace, Central | (+852) 2798 0668
Veteran chef Teruhiko Nagamoto branches out with an eponymous kappo-style restaurant centred around the Japanese food philosophy of shun (旬)—a concept which emphasises the importance of peak freshness in selecting ingredients and highlights the usage of seasonal produce.
Japan’s four seasons and its fruits are celebrated equally on the menu, and Nagamoto tailors its exquisite meals to the taste of the diner, crafting unique custom experiences that demonstrate a keen understanding of traditional Japanese cuisine and its elegant subtleties.
From adjusting the ingredients and seasonings used to the cooking time and the serving pace, no detail is too small in this sophisticated culinary exchange between chef and guest. As the restaurant is a reflection of Chef Nagamoto’s creative vision, it is only fitting that every single aspect of it is overseen by the chef himself, and his personality is echoed in the calligraphy on the signboard, the selection of chopsticks, and even the flower arrangements.
Nagamoto, 18 On Lan Street, Central
Eat and shop with gusto at Yaichi Kura, Kennedy Town’s newest multi-concept leisure destination, where four exciting Japanese brands come together under one roof: Toge by Jyungin, a spirited izakaya; Eclipse by Luna Café & Bar, an all-day dining venue; Painduce, a famous Osaka bakery chain; and 81Station, a speciality retail outlet.
Allow yourself to escape to the mountains of Hokkaido at Toge by Jyungin, where chef Shimoji Atsushi will serve you the restaurant’s flagship robatayaki tasting menu (starting from $980) from the bustling open kitchen. Seasonal catches like Konbumori oyster, Akkeshi clam, and kinmedai are cooked to perfection and plated up before your eyes.
For a down-to-earth affair, Eclipse by Luna Café & Bar puts a Japanese spin on all-day classics to create irresistible dishes like the Hokkaido uni carbonara ($168) and cod crab eggs Benedict ($148) with Hokkaido cod crab meat. Its signature dessert—the double cheesecake ($68)—is not to be missed.
Continue to spoil your love for bread and pastries at Painduce, where chef Masahiko Yoneyama bakes up a storm. His innovative approach to baked goods sees uncommon but nutritionally balanced creations like sautéed shiitake mushroom toast, roasted ham and cabbage toast, lotus root and smoked chicken toast, and more. After a well-rounded meal, walk off the food coma at 81Station and pick up fresh produce and merchandise from Japan.
Yaichi Kura, 1/F, Imperial Kennedy, 84 Belcher's Street, Kennedy Town | (+852) 9634 1831
It’s not every day that one can claim to be an original, but that is exactly what Peony Chinese Restaurant can add to its list of accomplishments. As the only Chinese fine-dining restaurant in the Discovery Bay neighbourhood, Peony Chinese Restaurant is perfectly poised to serve a multitude of needs for residential gourmands, from banquet dining and dim sum to family meals and private celebrations. Set in a sophisticated space of bronzes, greys, and reds, the floor-to-ceiling windows allow for tranquil views across DB Plaza and beyond.
Head chef Chu Ting-kwok and dim sum head chef Tony Chan put their combined wealth of award-winning culinary experience to the test to inform the creative Cantonese specialities at Peony Chinese Restaurant. Decades spent serving in Michelin-starred T’ang Court, Ying Jee Club, Duddell’s, and The Peninsula Shanghai have refined their cooking skills and deep familiarity with Chinese cuisine, reflected in masterful dishes as such as the barbecued Ibérico pork fillet and the stir-fried lobster with purple onion, spring onion, and shallot—Chef Chu’s signature.
Peony Chinese Restaurant, Shop 153A, 1/F, DB Plaza, Discovery Bay | (+852) 2215 0833
Busy Hongkongers flock to grab-and-go omusubi stalls like bees to honey. But as much as we love this affordable and convenient snack, the packaging waste it creates is a difficult pill to swallow. Introducing Omusubi, a new concept that does away with single-use plastic and prioritises sustainable packaging for its products.
Founded by the folks behind the popular Hana-musubi brand, Omusubi aims to “protect agriculture and support the lives of our customers, farmers, employees, and partners, not only for our generation, but for the next generations to come.”
How is it done? Partner farmers in Japan supply the premium Hitomebore rice that makes up the base of the omusubi, which is then shaped into triangular morsels and stuffed with a range of fillings—such as Kishu pickled plum and sea urchin with red snow crab—before being packaged in an eco-friendly paper wrap.
Its shopfront is also consciously designed to eliminate as much plastic as possible, with cloth, brass, and wood as the main materials. Aside from reducing packaging waste and supporting environmentally-friendly suppliers, Omusubi aims to achieve carbon neutrality for the entire brand by 2030—now that’s a mission we can get behind.
Omusubi, Shop 1061, Podium Level 1, IFC Mall, Central | (+852) 2351 8968
Wellness meets holistic nourishment and clean eating at Orka, a new health-conscious restaurant concept in the heart of the city. Orka came about when its founders encountered a lack of dining options that prioritise well-being and nutrition, and they set out to create a place where eating well does not mean having to compromise on flavour or quality.
Leading the charge in the kitchen is chef Ching Tso, who cut his teeth at Michelin-starred Arcane and brings his understanding of sustainable cooking and fine dining to this budding gourmet concept.
Superfoods and fresh ingredients are the cornerstones of Orka’s menu, where soups, salads, burgers, rice bowls, and noodle dishes rule the roost. Its Hungry Jack’s sourdough sandwich ($98) is a reliable vegan favourite of portobello mushrooms and jackfruit, topped with homemade pickles, yam, and perilla leaves.
Orka, 36 Wyndham Street, Central | (+852) 3489 1217
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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
Born in Hong Kong, raised in Germany, and educated in the US, Jen is an award-winning creative with a background in illustration, communication design, art direction, and content creation. When she’s not getting lost in a good book, you’ll find her doing crosswords, eating dim sum, covering all sides of a “Hamilton” number, and taking naps.
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