Subscribe to our weekly newsletter to get our top stories delivered straight to your inbox.
Header image courtesy of Nadagogo
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.
One of the leading sushi chefs in the world, Masaaki Miyakawa, has opened his first restaurant outside of Japan in Macau. Sushi Kissho is the culmination of Miyakawa’s three-Michelin-starred culinary excellence, perfectly poised to showcase authentic Edomae-style sushi through impactful omakase menus centred around seasonal ingredients.
Hironori Satake, trained by Miyakawa himself, leads Kissho as executive chef, and brings a comprehensive dining experience to the table that comprises varied appetisers such as Hokkaido corn pudding with sea urchin and Nagasaki beltfish with plum sauce and sushi courses like chutoro and kuruma-ebi, using fish sourced from around Japan, three types of rice, Shizuoka mountain wasabi, and Hokkaido Suisainomori mineral water to ensure the superb quality of flavour and mouthfeel for each piece of sushi. Kokuryu Crystal Dragon Daiginjo and Hakurakusei Junmai Ginjo sakes complement the meal.
Sushi Kissho, 2/F, Raffles at Galaxy Macau, Estrada Da Baia Da Nossa Senhora, Macau
A new addition to the foodie haven that is Ship Street, Nadagogo combines Tokyo- and Hakata-style yakitori, robatayaki, and washoku cuisines under one roof for a lively dining experience inspired by Kobe’s five Nada villages, known as significant hubs of sake-brewing culture and heritage. Japanese chefs Shimoji Atsushi and Tsunenori Takahashi lead this vibrant, 1,000-square-foot izakaya concept, doling out delectable bites to over 65 diners across a semi-private room, alfresco outdoor dining space, and counter seats.
Not to be missed are the selection of chicken skewers, from popular cuts such as chicken thigh, minced chicken with egg yolk, and Japanese leek and chicken to neck, skin, and gizzard. Hokkaido Yume no Daichi pork belly is featured in the Hakata-style pork rolls, with options of lettuce, coriander, mushrooms, or chives. Off the robata grill, guests can enjoy delights like M7 Australia Wagyu harami steak, salt-grilled kinki fish, tuna cheek garlic steak, and kaiyaki-style Hokkaido scallop with sea urchin sauce.
Also on the menu are washoku interpretations such as avocado octopus with wasabi soy sauce and fried prawn with salad sauce, and the fun doesn’t stop there, as the desserts include ice cream daifuku and homemade warabi mochi. Needless to say, come hungry and thirsty, as the beverage selection spans sake, shochu, beers, and cocktails.
Nadagogo, G/F, 18 Ship Street, Wan Chai
Don’t like sharing your sukiyaki or shabu-shabu even when dining with company? With Le-Ta-Su, you won’t have to. Hailing from Japan, this popular “autonomous solo hot pot” concept features individual stovetops set into the table, providing a unique dining experience where everyone can enjoy their meal exactly the way they like.
Choose the soup base that speaks to your palate from a selection that includes kiwami bonito dashi, kombu dashi, mala, sesame tantan, and sukiyaki, and customise your add-on ingredients for dipping or spring for a set menu that includes a portion of meat, a variety of greens, your choice of carbs, and an appetiser. From the à la carte menu, Le-Ta-Su offers high-quality Wagyu cuts from Japan, the US, and Australia, premium Japanese and US pork and seafood, as well as special seasonal vegetables sourced from local farms. Best of all, the prices are wallet-friendly, making this a no-brainer for a casual dinner.
Le-Ta-Su, Shop 105, Level 1, New Town Plaza I, Sha Tin
If you’re looking to enjoy all-American comfort food with an elevated twist and a side of banging tunes, you’ve come to the right place. Brought to us by the folks behind Mexican spot Uncle Miguel, RightSideUp exudes old-school retro vibes, so you can imagine the bites on the menu are appropriately vintage-diner-inspired. Head chef Anil Ghale has come up with dishes such as the million-layer potatoes, spicy baked ziti, Baby Got Back ribs, and Highway to Hell burger, which mixologist Rahul Gurung pairs with libations like the pickle highball and Philly martini with with beef cheese fat-washed vodka.
RightSideUp, 53 Peel Street, Soho
From a string of well-acclaimed pop-up dinner events to now opening a brick-and-mortar restaurant in the heart of Tsim Sha Tsui, Mumbai native Samaira Kavatkar brings her self-taught skills and reimagined Indian food traditions to intrepid diners looking to experience the intricacies of the subcontinental cuisine past the familiar curries and naan.
Leveraging on her East Indian background and Portuguese roots, Kavatkar demonstrates the versatility of Nine One’s menu through the East Indian lamb potato chop with green pea chutney and kachumber, East Indian fish kujit in banana leaf, and the East Indian chicken khuddi, a signature creation of chicken braised in gravy served with arroz fugath, also known as wedding rice, on the side. We also loved the succulent roasted three-yellow chicken marinated in a fragrant bottle masala spice mix to mouthwatering effect. For finishers, the saffron-infused cantaloupe rabdi is a moreish treat.
Nine One, G/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui
If you’re looking to live “la dolce vita” right here and channel Mediterranean summer vibes in the city without jetting off to the Italian coast, head over to Snack Baby Gelato and cool off with its exquisite range of homemade churns. Lactose- and dairy-free, a rotating selection of 14 flavours are available to choose from, including a refreshing mint stracciatella with dark chocolate, textural peanut butter crunch with cashew and peanut milk, and the simple but delicious rich milk, using a fior di latte base. Customers can watch the gelato being freshly made using premium, natural ingredients, and pair their sweet treat with a coffee or a tipple in the shop’s mid-century-Milan-inspired interior space.
Snack Baby Gelato, G/F, 93–95 Hollywood Road, Central
Office workers and residents in the Quarry Bay neighbourhood will be delighted to know that an expansive new dining concept has come to Taikoo Shing! Tong Chong Kitchen offers a large range of East and Southeast Asian cuisines, including dishes and beverages from Hong Kong, Japan, Singapore, Taiwan, India, and more, in a space spanning 10,000 square feet. From satay beef noodle soups, donburi bowls, and Hainanese chicken rice to dim sum baskets, siu mei, and bubble tea, there’s something to suit every palate.
Tong Chong Kitchen, 2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay
Another newly opened dining concept at Raffles at Galaxy Macau is Teppanyaki Shou, led by a formidable trio consisting of executive chef Norihisa Maeda, chef de cuisine Fuminori Nakamura, and sous chef Daisuke Ushimura. Shou specialises in a traditional teppanyaki experience featuring the finest ingredients from Japan and around the world, elevating the tantalising meal to the highest degree through exceptional craftsmanship, precise cooking methods, premium produce, engaging artistry, and an alluring setting.
Teppanyaki Shou, 2/F, Raffles at Galaxy Macau, Estrada Da Baia Da Nossa Senhora, Macau
Taiwanese beef noodle specialist Duan Chun Zhen has expanded to The Southside, bringing with it a curated menu of classic noodle recipes, marinated specialities, and classic bites inspired by Taiwan’s night-market food stalls. Diners can look forward to not only a slew of beef noodle bowls such as the signature braised beef shank noodles and tomato beef shank noodles, but also the rich chicken broth noodles with drumstick as well as the familiar Taiwanese braised minced pork rice. Add to your meal sides like sanxing scallion pancakes and shrimp and pork wontons in house special chilli oil and you’re all set.
Duan Chun Zhen, Shop 205, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
For a casual steakhouse experience on southern Hong Kong Island, look no further than Chef’s Cuts. Its all-day dining menu of meat and seafood dishes, salads, burgers, and pastas is served in a relaxed 3,000-square-foot dining room, with an emphasis on premium, sustainable ingredients sourced from around the globe. Highlights include the house-chilled seafood platter for two, roasted bone marrow, lobster mac and cheese, smoked pastrami sandwich, and, of course, a selection of meat cuts, such as the house dry-aged Black Angus rib-eye, slow-cooked pork tomahawk, and roasted suckling pig.
Chef’s Cuts, Shop 229–230, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
Dig into a smorgasbord of seafood, grilled meats, curries, salads, and rice and noodle dishes at the newest Bamboo Thai location in Wong Chuk Hang. It offers a contemporary and vibrant dining environment that seats more than 130 diners, with a menu encompassing a large variety of traditional and reimagined Thai recipes. Favourites include the classic tom yum goong, grilled chicken satay, grilled pork neck, jumbo crab meat omelette, khao soi with curried chicken leg, prawn rice paper rolls, pomelo salad... the list goes on! Also order the Siam Mary, a bold cocktail using the restaurant’s own chilli-infused vodka.
Bamboo Thai, Shop 204, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
Matcha expert Nana’s Green Tea has opened a second location in town! Bringing its signature green tea offerings and Japanese café culture to Hong Kong Island, the new opening will continue to present Nana’s best-known matcha creations, from lattes and parfaits to indulgent cakes and soft-serve ice creams, as well as savoury dishes like the marinated tuna and avocado with grated yam don and pork in yuzu pepper udon.
Nana’s Green Tea, Shop 206–207, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
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.
Top
