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Header image courtesy of @hikiniku.to.come_hongkong (via Instagram)
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 love sukiyaki, put Nikusa on your list, especially if you’re in the mood for an unbeatable all-you-can-eat deal. Get ready to scoff unlimited A5 Wagyu from Sendai in Miyagi, cooked in a special house sauce developed by chef Teruhiko Nagamoto, he of Michelin-starred Nagamoto in Central. Guests can choose between different “levels” to adjust for length of dining time and available orders—the higher the level, the more premium the ingredients, with up to 115 choices at the highest tier. From US Black Angus, New Zealand lamb, and Japanese pork to Supreme Yamagata Zao Wagyu, Matsuba crabs, Japanese scallops, and more, a visit to Nikusa promises the ultimate feasting experience.
Nikusa, 8/F, Soundwill Plaza II–Midtown, 1–29 Tang Lung Street, Causeway Bay
It’s a battle of regional culinary traditions: Kanto versus Kansai, embodied through sukiyaki. From Kanto, there’s the aforementioned Nikusa, but in the Kansai corner, we have Nakagawa. Hailing from Akita, chef Kazuyuki Itagaki is at the helm of this new concept, envisioned as a flavourful celebration of Kansai-style sukiyaki. Named in tribute to a Meiji-era hot-pot restaurant—said to have popularised the sukiyaki dish—this Hong Kong iteration will present Wagyu varieties from Matsusaka and Oita, as well as the coveted Jinnai Wagyu Aka from Hokkaido. Aside from beef, Nakagawa also showcases Yume no Daichi pork, New Zealand lamb, Ezo abalone, and dishes like kelp-marinated kinmedai on its menus, as well as the inventive goose liver sukiyaki on soy milk and egg toast. Nakagawa seats just 15 guests in an intimate space anchored by a hinoki counter, so reservations are a must.
Sukiyaki Nakagawa, Shop B, 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay
You’ve seen the videos of this viral Japanese grilled hambagu (hamburger steak) restaurant on social media, and you’ve seen the queues—now get ready to try it for yourself in Hong Kong. Hikiniku to Come has landed in IFC Mall, bringing its signature fresh beef patties to a prime location with stunning views over Victoria Harbour. Shaped by hand and grilled over charcoal, three hambagu steaks are served with egg and fluffy rice, and a side of miso soup, which you can further flavour with a selection of homemade condiments. If you don’t like beef, you’re out of luck—Hikiniku to Come only serves this set meal, and nothing else.
Hikiniku to Come, Shop 4011, Podium Level 4, IFC Mall, 8 Finance Street, Central
Delicious pizza with a side of sky-high views? Say no more—sign us up! Vesu Pizza Bar is the latest concept launched by Aqua Restaurant Group, also behind the eponymous Aqua, as well as Hutong, Vista, and many more. Vesu specialises in homemade pies crafted with Neapolitan dough, taking inspiration from the Vesuvius volcano for a fiery, lively approach to dining. Margherita and parma ham flavours aside, Vesu’s unique appeal comes from its imaginative menu, featuring creations like the Ducky, with Chinese cabbage, mozzarella, duck, and hoisin sauce; the Feel Matcha Better, on fried matcha pizza dough with ricotta, shiitake mushroom, and honey; and the I’ll Be Bok, which comes with bok choi cream, mozzarella, minced crispy pork, ginger, and vinegar. Who’s feeling adventurous?
Vesu Pizza Bar, 30/F, 1 Peking, Tsim Sha Tsui
Here to revive the art of drinks and dinner with captivating live entertainment is Lips, newly opened at the Grand Hyatt Hong Kong’s steakhouse restaurant. Husband-and-wife duo Benoit and Nicole Lavaud are the brains behind this concept, building upon the success of their Maison Rouge parties, spanning cabaret, gastronomy, and dance.
Combining a cocktail bar with urban theatre, Lips promises an immersive, glamorous experience that tantalises the senses. It’s not just the stage that hosts performances, either—each cocktail is designed to be interactive and tell a story. F&B specialist Max Traverse presents creations such as the punchy Wet Lips with baijiu and Sichuan pepper, and the Kiss Kiss, a concoction of cognac, red vermouth, and port wine that’s finished off with a flaming spritz of absinthe. Meanwhile, the Grand Hyatt Steakhouse dishes up supper till past midnight, including bites like foie gras lollipops and Wagyu katsu sando.
Lips Cocktails & Theatre, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Now here’s a café that’s doing something differently. Nook, recently opened in Quarry Bay, specialises in Cantonese street food blended with international influences, presented in a nostalgic, cha-chaan-teng-inspired setting reinterpreted through a modern, East-meets-West lens. From the menu, order the fragrant truffle siu mai, rice rolls served with a novel blueberry sweet sauce, Japanese sesame sauce, and chilli pepper sauce combo, and the Yeung Chow quesadillas in a meeting of Cantonese and Mexican flavours.
Nook Café, Shop 4, G/F, AIA Hong Kong Tower, 734 King’s Road, Quarry Bay
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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