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Header images courtesy of Nobu Hong Kong
Our regularly updated guide to the newest restaurant openings will cut through the noise and help you find the best places to eat and drink in Hong Kong this month.
Bookmark this for the coming dip in temperature! Coming to Hong Kong by way of Shanghai is Fall in Thai, a popular restaurant concept specialising in hot pot inspired by Thai cuisine. Building its menu around rich soup bases and flavours commonly found in Thai dishes, guests can tuck into tom yum goong shrimp broth, coconut milk chicken broth, and slow-cooked brisket broth, accompanied by a plethora of meat, seafood, and vegetable toppings, such as the handmade cuttlefish balls, chive dumplings, and shrimp rolls with bamboo shoots, plus small plates like the grilled pork neck and satay pork skewers.
Fall in Thai, Shop 708, 7/F, New Town Plaza Phase I, 18 Sha Tin Centre Street, Sha Tin
New to Jordan is Rue Du Liban, offering homestyle Lebanese fare and a casual dining experience in a warm, unpretentious atmosphere. Owner Imran Khaleel and executive chef Maged Makram have crafted an authentic menu that includes not only well-known Levantine favourites like the moutabal aubergine and tahini dip, chicken fatteh spiced rice dish with garlicky yoghurt sauce, tabbouleh salad, and grilled halloumi cheese, but also novel creations that take inspiration from Hong Kong such as the Lebanese French toast with brioche with date paste. Rue Du Liban is also a great place to sample Lebanese wines.
Rue Du Liban, Shop A, G/F, Hillwood Court, 22–26 Hillwood Road, Tsim Sha Tsui
It’s one of those places that simply needs no introduction—Nobu is making its return to the city at the Regent Hong Kong. Legendary chef Nobu Matsuhisa will once again present his unique take on Japanese cuisine, seasoned with Peruvian influences, complemented by world-class hospitality and keen attention to detail. Signature items that returning diners will be happy to revisit include the tried-and-true black cod with miso and toro tartare with caviar, as well as the Nobu ceviche, emblematic of the chef’s singular cooking style. Dishes will be paired with the exclusive Hokusetsu-brewed Nobu sake, Matsuhisa Chardonnay, and Nobu Champagne by the Louis de Sacy estate, among other labels.
Nobu Hong Kong, 2/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
Among the wave of new restaurants opening at the Airside mall in Kai Tak, Uogashi Nihonichi is one to look out for. As the first overseas branch of the popular fresh fish and casual dining brand, Uogashi Nihonichi brings a slice of Japan’s standing sushi bar culture to Hong Kong. Specialising in Edomae sushi, diners can expect seasonal catches, fresh produce, and affordable prices, as well as a menu that spotlights distinctive Japanese seafood, such as the speciality shirako (白子; milt) and the ever-popular Hokkaido uni and Konbumori oysters. Order the 11-course sushi omakase set for 10 pieces of nigiri plus a hand roll.
Uogashi Nihonichi, Shop G001, Airside, 2 Concorde Road, Kai Tak
Artifact in Basehall 02 has been transformed into Artifact Kaya, a lively Japanese izakaya with an equally exciting beverage programme to keep the good times flowing. Within the new chef’s table experience, guests can eat their way through a multi-course tasting dinner, a lunch bowl set, and an extensive à la carte menu, as well as enjoy highballs and sake bombs. Michael Larkin, Beckaly Franks, and Ezra Star—the folks behind the concept—have also come up with seasonal cocktails dedicated to aged spirits, this time highlighting the French Citadelle gin. Go for the umami-tinged Stirred Gimlet with shiso and toasted sesame.
Artifact Kaya, No. 1 & 2, Shop 5 & 7, LG/F, Jardine House, 1 Connaught Place, Central
Eat, drink, and dance the night away at Melody, a new all-in-one, multi-purpose venue that’s divided into five rooms with different functions. Get the evening started in the Kitchen and Dining Room with Jamie Draper’s modern European fare, where dishes such as Ibérico pluma skewers, Alsace bacon croquettes, herb-crusted veal chop with grilled courgettes and sauce Antiboise, and maple-roasted butternut squash with burnt chilli butter make up the menu. In the Bar Lounge, Kaan Gilmour shakes up a mean Yellow Pepper Margarita and Rhubarb Sour, which can be enjoyed in the Garden Room, or in the Music Room to an eclectic audio programme curated by Johnny Hiller till late night.
Melody, 100 Third Street, Sai Ying Pun
Lovers of Chiuchow cuisine should make Central Market their next dining destination. Gu Liang Cai is a new fast-casual concept by Ronald Shao, of Lubuds Group, which brings traditional recipes from the Chiuchow catalogue into a modern, trendy atmosphere.
Under retro-style neon signage and vintage posters, Gu Liang Cai channels the once-ubiquitous old-school stalls that serve daa laang (打冷) late-night meals, such as the signature goose platter, marinated mixed pork and offal, Chiuchow-style chilled flower crab, and bean curd with scallion, all tied together by the strength of the restaurant’s various homemade dipping sauces, the cornerstone of Chiuchow cuisine.
Gu Liang Cai, Shop 124–125, 1/F, Central Market, 93 Queen’s Road Central, Central
For a no-fuss steak frites experience in the heart of Central, head to Flat Iron Steak, a pop-up concept taking over Macelle in Soho from October till the end of the year. Specialising in well-marbled flat iron cuts from the shoulder of grain-fed Australian cows, Flat Iron Steak offers a choice of Black Angus flat iron steak and M9 Wagyu flat iron steak, as well as other cuts like tomahawk, porterhouse, and hanger, with red wine jus, green peppercorn sauce, Café De Paris butter sauce, or mushroom sauce, alongside beef tallow hand-cut fries, lobster mac and cheese, bone marrow mash, salad, and more.
Flat Iron Steak, LG/F, Sharma Soho, 9-11 Staunton Street, Central
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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