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Header image courtesy of Dzo Dzo
Our regularly updated guide to the newest restaurant openings in 2024 will cut through the noise and help you find the best places to eat and drink in Hong Kong this month.
If you are craving the vibrant and deeply nuanced flavours of Vietnamese cuisine, put Dzo Dzo on your list. Led by chef Lo Ki, whose previous experience includes Caprice at Four Seasons Hotel Hong Kong and Bo Innovation, Dzo Dzo presents modern takes on familiar dishes, elevated by premium ingredients, time-intensive preparation processes, and attention to detail. Don’t miss the hand-pounded New Zealand beef tenderloin phở, served in an aromatic bone broth that has been simmered for eight hours; the 24-hour marinated suckling pig with crispy skin and tender meat, and the love-it-or-hate-it durian coffee.
Dzo Dzo, Shop 115, Level 1, New Town Plaza Phase 1, Sha Tin
Sporting a fetching orange façade and modern-casual interiors, 208 Italian is the newest kid on the block in Sheung Wan. Piedmontese native Emanuele Canuto leads the culinary programme, drawing on the regional flavours of Italy for a diverse menu that runs the gamut from Neapolitan pizzas to homemade pastas and familiar sharing plates.
Highlights include the arancini ai funghi deep-fried risotto balls with portobello mushroom; ravioli del plin filled with veal, chicken, pork, veal jus, and cheese; zuppa di pesce mixed seafood soup; salsiccia e patate pizza with potato, mozzarella, Pecorino Romano cheese, rosemary, and homemade Italian fennel sausage; and the signature tiramisu.
208 Italian, G/F, 208 Hollywood Road, Sheung Wan
Dig into buckets of finger-lickin’-good fried chicken and gulp down smooth pilsner all summer long at the House of Yellow Chicken pop-up at The Last Resort, the Canadian dive bar on Peel Street. Made using local three-yellow chicken—a favourite among Michelin-starred restaurants around Hong Kong—a choice of original and hot chicken are available. Original is seasoned simply with kosher salt to allow the chicken’s natural flavour to shine through, while the Nashville-style hot option is tossed in a house-made masala, chillies, and spices.
House of Yellow Chicken is also collaborating with Hong Kong Beer Co. to present an exclusive brew to pair with the fried chicken—the sessionable Beaver Tail Pilsner, with a crisp and refreshing blend of malty, floral, spicy, and citrusy notes. Bottoms up!
House of Yellow Chicken, The Last Resort, 52B Peel Street, Central
ZS Hospitality’s latest offering comes in the shape of Jee, a contemporary Cantonese restaurant under the dual stewardship of Siu Hin-chi and Oliver Li. Combining their respective experiences at T’ang Court, Ying Jee Club, L’Atelier de Joël Robuchon, L’Envol, and Feuille, among others, the two chefs meld Chinese and French culinary sensibilities to craft sophisticated takes on classic dishes with exquisite seasonal ingredients.
From soft-shell turtle jelly with caviar and fresh crab meat toast with XO sauce to crispy sea cucumber with shrimp mousse in black pepper lobster sauce, Jee reinvents cornerstones of Cantonese cuisine with a refined touch. Of note is the crispy silky fowl with moutai, poached in broth of Jinhua ham, dried shrimp, and conpoy, and deep-fried to finish.
Jee, 2/F, 8 Lyndhurst Terrace, Central
From now till the end of September, Censu Crew’s fourth dining concept, Golden Gip, will pop up in Lei King Wan, serving contemporary Korean-inspired cuisine under the theme “Prelude.” Nigel Kim, former head chef at Censu, joins hands with the hospitality group’s chef-founder, Shun Sato, to dish up a selection of signature dishes, including the GG cheeseburger, the kimchi bokkeum-bap fried rice, and the mouthwatering Angus beef short rib in Korean galbi sauce with spicy apple, house-made leek kimchi, and mashed potatoes. On the drinks menu, Korean soju and beer, whisky highballs, and lemon sours accompany the food.
Golden Gip, G/F, Site A, 55 Tai Hong Street, Lei King Wan
Representing a melding of cuisines and cultures, Epicurean Group’s new concept, Wakaran, specialises in a diverse range of global gastronomic traditions. Drawing inspiration from Eastern and Western flavours, head chef Tommy Tsui creates inventive dishes such as the potato crab millefeuille, served with a mango salsa; savoury truffle sesame doughnut; KFC 2.0 featuring deep-fried three-yellow chicken and cauliflower; whole roasted threadfin; and the baby squid lap cheong fried rice, made with Chinese sausage.
Wakaran, Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai
Born in Hong Kong, raised in Germany, and educated in the U.S., 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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