Hong Kong’s bustling food and drink scene never stops. Every month, we’re introduced to daring concepts and venues where we can sample new local and international culinary creations and creative tipples.
At Foodie, we’re always hungry for our next bite and the next restaurant to keep us invigorated. Below, check out our list of the most exciting openings in our city this month and where to dine next.
Keep this article pinned on your web browser or be sure to keep checking in to find out about the best new restaurants that have landed in Hong Kong!
New restaurants in Hong Kong: September 2024
Chef Hisashi Udatsu launches his first Michelin-starred sushi restaurant outside Tokyo, Udatsu Sushi, at FWD HOUSE 1881
The Hong Kong location of Udatsu Sushi, the first overseas branch of chef Hisashi Udatsu’s Michelin-starred sushi emporium in Tokyo, is more than just a spot to indulge in divine sushi-driven omakase menus (HKD1,580 for lunch; HKD2,580 for dinner). Udatsu Sushi stands out from the sushi pack owing to the chef’s commitment to sustainable, zero-waste dining. A background soundtrack of jazz and rotating art exhibitions adorning the space are part and parcel of chef Hisashi’s pioneering approach at Udatsu Sushi, where he serves “art that you can eat.”
Udatsu Sushi, G/F, Stable Block, FWD HOUSE 1881, 2A Canton Road, Tsim Sha Tsui, WhatsApp 5729 4188, book here
Coffelin opens its fifth Hong Kong location in Central with Italian-inspired coffee and bites
The fifth location of founder Lucas Sam’s café chain Coffelin has opened on Queen’s Road Central, a tribute to Lucas’ love for the cafés found in Italy’s capital, Milan. At Coffeelin, each cup of joe is prepared using La Storica 19-91, a signature coffee blend by Italy’s award-winning Torrefazione Il Griso. To complement your espresso, go for the likes of avocado and poached egg on sourdough bruschetta in the morning or, for lunch, Milanese risotto with roasted Italian sausage and potato and mozzarella croquettes.
Coffelin, Shop 2, 1/F, LHT Tower, 31 Queen’s Road Central, Central, 6891 1200
Yakiniku Horumon Matchan lands in Hong Kong with Wagyu served by strongmen waiters
Originating in Nara, Japan, Yakiniku Horumon Matchan has quite a unique concept, with the chain’s high-quality Wagyu beef dishes, ranging from Wagyu sashimi (HKD188) to salt-grilled Wagyu tongue (HKD148), served up by equally beefy waiters. Each night, the restaurant also allows diners to compete with the muscular staff, giving away plates of Wagyu to those who can complete a set number of on-the-spot pull-ups.
Yakiniku Horumon Matchan, G/F, 24 Gough Street, Central, 2727 0013, book here
10/10 Ice Cream & Desserts’ Polish-style ice cream scores a perfect 10 in Tsim Sha Tsui
Some of the creamiest ice cream in town can be had at 10/10 in eastern Tsim Sha Tsui, a small spot specialising in Polish-syle ice cream. Unknown to us until we discovered it at 10/10, Poland has a rich tradition of ice cream, renowned for its super-creamy texture, fresh ingredients, and bold flavours. 10/10 showcases its dreamy ice cream in cups (from HKD35), cones (from HD32), and boxes (from HKD60), which are similar to sundaes, in flavours like Kinder Bueno, honeycomb, caramel popcorn, and Lotus. The light and airy waffles (from HKD20) deserve a taste-test too.
10/10 Ice Cream & Desserts, Shop 15, G/F, New Mandarin Plaza, 14 Science Museum Road, Tsim Sha Tsui East
Bistro Maru Maru is a unique izakaya-meets-yoshoku concept in Taikoo Shing
An elevated take on the original Maru Maru izakaya in Taikoo Shing, Bistro Maru Maru marries the mastery of chefs Omine Sozen and Hotta Tomoyuki. The bistro’s menu is centred on yoshoku, or comforting Western-influenced Japanese cuisine. This means that crowd-pleasers like deep-fried pork loin (HKD128), chicken Milanese (HKD75), udon with mentaiko cream sauce (HKD108), and Okinawa’s beloved taco rice (HKD83) make appearances on the extensive, 100-dish menu.
Bistro Maru Maru, Shop G1019, G/F, Kam Sing Mansion, 3 Tai Fung Avenue, Taikoo Shing, 2505 2266
Aro delivers authentic Korean flavours in Central
Riding on the wave of recent Korean openings in the city, Aro’s trendy Peel Street address proves the popularity of the meaty Asian cuisine. Head here for a friendly meal of real-deal Korean dishes, such as soft tofu stew (HKD138/HKD248), fishcake soup (HKD108), egg roll with bacon and cheese (HKD108), and garlicky grilled pork belly (HD288), washed down with as much soju and makgeolli as you can handle.
Aro Korean Restaurant, G/F, 28 Peel Street, Central, book here
Taiwanese import SPICY NOODLE’s adored dry-tossed noodles land at Cityplaza
SPICY NOODLE is a cult-fave noodle chain originating in Taipei in 2017 that has since flourished across Taiwan, now boasting over a dozen shops. At Cityplaza in Quarry Bay, the brand’s famed XiaoHun handmade dry-tossed noodles can be enjoyed with the restaurant’s signature XiaoHun spicy oil, slow-cooked with beef bones and chilli. The addictively chewy noodles are served alongside various options of mild or spicy beef soup.
SPICY NOODLE, Shop 148, 1/F, Cityplaza, 18 Taikoo Shing Road, Quarry Bay, 6621 8340
Chef Edward Voon’s laska and Hainanese chicken rice are available for lunch at The Laksa Club
Until now, chef Edward Voon’s Laksa Club menu could only be enjoyed when dining in one of the private rooms of the chef’s fine-dining East-meets-West restaurant Auor. With the debut of The Laksa Club in Wan Chai, anyone can indulge in Singaporean chef Edward’s Southeast Asian classics – but only at lunchtime. Singapore laksa and Hainanese three-yellow chicken rice are the highlights of the weekday set lunch menu (HKD228 for 2 courses; HKD288 for 3 courses) at The Laksa Club. At the weekend, the chef ups the ante with his Saturday Indulgence (from HKD498 pp), a free-flow brunch menu packed with Singaporean-style favourites.
The Laksa Club, 4/F, 88 Gloucester Road, Wan Chai, 6629 3889, book here for weekday lunch, book here for Saturday brunch
Modern Singaporean restaurant JOM opens a new branch in Sheung Wan
Another newcomer with its eyes on the Lion City prize, JOM has debuted in Sheung Wan as sibling to the OG Singaporean eatery in Wan Chai. On the à-la-carte menu are a wide array of Singapore’s greatest hits, including rojak (HKD78), slow-cooked beef rendang (HKD168), char kway teow (HKD118), and chilli crab (HKD888). Notably, the sauces and sambals are made according to traditional home recipes.
JOM, G/F, 18 Wing Lok Street, Sheung Wan, 2809 2868, book here
Milk & Cream’s ice cream delights along the Tsim Sha Tsui Promenade
The next time you’re strolling along the Avenue of Stars in Tsim Sha Tsui and are in need of a sugary pick-me-up, Milk & Cream could be your saviour. The shop by Woolly Pig HK offers small-batch, locally made ice cream with an Australian slant. The 12 all-natural flavours, churned daily in Hong Kong, include double dark chocolate, peach melba, lemon crème fraîche, and salted caramel peanut and come in a single (HKD48) or double scoop (HKD70).
Milk & Cream, G/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, 3500 5881
AKATSUKI by Konishi is an izakaya by Michelin-starred chef Mitsuru Konishi
An extension of chef Mitsuru Konishi’s Michelin-starred restaurant ZEST by Konishi, AKATSUKI is a livelier and more affordable Japanese affair that has taken over ZEST’s upstairs lounge space. The sleek izakaya is a partnership between chefs Mitsuru and Chen Qian Ling (Stone), who leads the concept. The succinct food menu places the spotlight on kushikatsu, also known as kushiage, and the delicious deep-fried skewered bites include amadai (HKD52), chicken breast shiso (HKD42), and pork asparagus roll (HKD46).
AKATSUKI by Konishi, 29/F, 18 On Lan Street, Central, 2715 0878
Vission Nine by Vission Bakery is a new go-to for cakes in Soho
Another sweet contender, Vission Bakery has extended its Soho premises next door to expand its empire of baked goods with a shop focusing on a vast array of stunning cakes, pies, and more. Jumping on the pistachio-trend train, one of Vission Nine’s signatures is a one-metre-long pistachio log layered with nutty goodness. Another highlight is the tiramisu karpatka cake, a Polish-style “mountain” cake flavoured like the classic Italian dessert.
Vission Nine, LG/F, Staunton Street, Soho, Central, 5545 6787
Golden Blooms harnesses the essence of four regional Chinese cuisines at K11 MUSEA
The latest member of Gaia Group’s portfolio, Golden Blossoms is a luxurious tribute to the diverse Chinese cuisines of Zhejiang, Beijing, Shanghai, and Guangdong, ideal for groups with different tastes. The restaurant’s glistening Peking-style roasted duck (from HKD498) is a must-order from the Beijing section of the menu, as is the Cantonese honey-glazed Kurobuta pork (HKD168). A recommended Shanghainese delicacy is the braised chicken with abalone (HKD598), whilst the steamed dried hairtail with salty pork (HKD198) is a highlighted Zhejiang dish.
Golden Blossoms, Shop 401, 4/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 6309 9588, book here
Machida Shoten, Japan’s second-largest ramen chain, lands at AIRSIDE
Machida Shoten is a top addition to the city’s ever-growing list of ramen eateries with its authentic Yokohama-style Iekei ramen made up of a pork marrow and soy sauce broth alongside thick and bouncy noodles. The second-biggest ramen name in the Land of the Rising Sun, Machida Shoten has opened 800 branches around the world. Here in Hong Kong, diners can also try the exclusive eel rice dish.
Machida Shoten, Shop G011, G/F, AIRSIDE, 2 Concorde Road, Kai Tak
New restaurants in Hong Kong: August 2024
Minato lands in Wan Chai with a wide breadth of Japanese sub-cuisines
Housed in a grandiose venue adjacent to Victoria Harbour, Minato joins Hong Kong this month to celebrate the manifold culinary identity of Japan with a range of dining elements. Diners are recommended to navigate the space to explore the omakase, teppanyaki, and kaiseki stations, tendering to each manner of live cooking at the restaurant.
Minato, Shop G4–G6, G/F, Great Eagle Centre, 23 Harbour Road, Wan Chai, 2345 0663, book here
Duan Chun Zhen opens a new spot at Wong Chuk Hang’s THE SOUTHSIDE mall
Taiwanese chain Duan Chun Zhen enters THE SOUTHSIDE mall in Wong Chung Hang, buzzing with new openings lately. This bona fide eatery serves up classic braised beef noodles, here complemented by newly launched marinated dishes and bubble tea courtesy of popular Taiwanese brand Chatime. Harnessing the meaty flavours using a classic “master stock” braising technique, the marinated beef shank (HKD78) and marinated duck tongue (HKD68) are star items. Don’t forget to try the beef noodles with shank (HKD108) and Taiwanese fried chicken (HKD48).
Duan Chun Zhen, Shop 205, 2/F, THE SOUTHSIDE, 11 Heung Yip Road, Wong Chuk Hang, 2117 0637, WhatsApp 9325 0013
Victuals in Central brings health food and Asian recipes together at BaseHall
With the renovation and upcoming relocation of Moxie, chef Michael Smith is venturing to BaseHall 02 to open Victuals, a health-focused quick eatery that sources ingredients from home and regionally to create Asian-style green bowls. The three-grain mapo tofu (HKD98) and chilled spicy soba (HKD98) present a nice spicy and healthy touch to Asian flavours. For extra protein, add on salmon, sous-vide chicken, or beef (+HKD35).
Victuals, Shop 9A, 9B, & 9C, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central, order here
HANU delivers Korean Hanwoo beef lunch and dinner sets in Wan Chai
Korean Hanwoo beef, lauded for its delicate touch and premium blend of salty fat and rich protein, is on show at HANU. The casual Wan Chai restaurant imports Grade 1++ Hanwoo beef, consistent to the quality of A5 Wagyu with its fine marbling. Four set menus are available for lunch and dinner; the regular set (HKD298) comes with 100 grams of Grade 1++ Hanwoo striploin and unlimited refills of banchan and seaweed rice. Upgrade to the premium set (HKD498) for 60 grams each of Hanwoo rib-eye and chateaubriand.
HANU, Shop 1 & 2, G/F, The Oakhill, 16 & 18 Wood Road, Wan Chai, 5599 8133, book here
Gyudonya comes to Mong Kok with the city’s cheapest beef bowls
A new Japanese gyudon restaurant has come to Mong Kok, serving some of the most affordable beef bowls in the city. Gyudonya opened in mid-July in a two-storey space, serving their signature Wagyu gyudon for just HKD26. Other don bowls, like curry beef rice (HKD44), scallion beef rice (HKD34), and onsen tamago beef rice (HKD34), also prioritise quality with great prices.
Gyudonya, 1/F & 2/F, Epoch Hotel, 123 Tung Choi Street, Mong Kok
Seoul Noodles opens a new branch in Central
Seoul Noodles, Hong Kong’s cheerful Korean noodle chain, has opened a Central location to add to their legion of noodle shops, serving slurpable bowls in Mong Kok, Causeway Bay, and Wan Chai. Their chicken noodles (HKD78) and bone broth noodles (HKD68) stand out with their meatiness. The rice soup combo (HKD98) is great value, featuring a pairing of either the Seoul beef soy sauce, Naju beef, Busan pork, or Daegu spicy beef and vegetable rice soup with a side of kimchi or pork dumplings or gimbap.
Seoul Noodle Shop, 1/F, Conwell House, 34–38 Stanley Street, Central, 5198 9798
Sheung Shing Chiu Chow Seafood Restaurant shines with Chiu Chow classics
Opening officially at the end of July, Sheung Shing continues a 50-year-old family legacy with a new location and affordable menu of Chiu Chow classics that are marinated and stewed in soy sauce. Our top picks for a meal at the Central restaurant include the signature goose meat with soy sauce (HKD148), braised salted fish chicken with boiled tofu (HKD108), braised goose web (HKD128), fresh red garoupa (market price), and Chiu Chow-style fried noodles (HKD98).
Sheung Shing Chiu Chow Seafood Restaurant, Shop G04, G/F, Man Yee Building, 68 Des Voeux Road Central, Central, 2854 4557
C108 in Soho introduces a coffee-by-day, cocktails-by-night concept
Following recent trends with cafés in Hong Kong, C108 opposite Tai Kwun is serving up an all-day food and drink programme with coffee in the daytime and cocktail-slinging at night. The café uses Brazilian, Colombian, and Guatemalan beans for their house-roasted coffee, also selling plates like salmon bagel, tofu sandwich, mango and pomelo parfait, and mentaiko pasta to complement their daytime drinks.
C108, 15 Old Bailey Street, Soho, Central, 5722 8804
New restaurants in Hong Kong: July 2024
La Terrace by Louise complements the Michelin-starred French restaurant
Louise – winner of our Foodie Forks 2024 Best French Restaurant award – has just transformed its lush al-fresco space on the ground floor, also overseen by newly appointed executive chef Loïc Portalier, to offer diners a more laid-back French dining experience. A total of 21 new bites are up for grabs at the indoor-outdoor eatery; we have our sights set on the shrimp toast (HKD68/2pcs) with pike caviar and lemon, leek terrine (HKD112), onion agnolotti (HKD218) accented with Comté and walnut, and the sinful-looking vanilla, pecan, and chocolate ice-cream sandwich (HKD128).
La Terrace by Louise, G/F, JPC, PMQ, 35 Aberdeen Street, Central, WhatsApp 5722 3269, book here
JEE is a contemporary Cantonese partnership between Siu Hin-Chi of Ying Jee Club and Oliver Li of Feuille
We have a new Cantonese powerhouse in our midst with the debut of JEE by ZS Hospitality Group, a multi-generational collaboration between veteran chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club, and up-and-coming chef Oliver Li, the former chef de cuisine of Michelin-starred French restaurants Feuille and L’Envol. The chefs’ progressive approach pays tribute to classic Cantonese cuisine in seasonal dishes that are driven by the use of local ingredients – think innovative plates like fresh crabmeat toast with XO sauce, fried garoupa with trio scallion, and crispy silky fowl with moutai – at extremely attractive price points of HKD388 for lunch and HKD888 for dinner. Home-grown tea brands, craft brewers, and sauce producers also get a look-in at JEE.
JEE, 2/F, 8 Lyndhurst Terrace, Central, 2389 3288, book here
Japanese chef Yoshinaga Jinbo debuts his Nippon-Italian restaurant CITRINO in Central
CITRINO da YOSHINAGA JINBO is the luxurious Italian sibling to Ryota Kappou Modern, located 19 floors below the Michelin-starred Japanese restaurant. Chef Yoshinaga Jinbo of Tokyo’s acclaimed modern Italian eatery JINBO MINAMI AOYAMA heads up Citrino, where he artfully fuses light and refreshing Italian flavours with meticulous Japanese craftsmanship. Known as a “vegetable magician,” the chef sources the best of the best of Hong Kong produce for use in his signature seasonal organic vegetable smoked bagna càuda (HKD338).
CITRINO da Yoshinaga Jinbo, 2/F, 18 On Lan Street, Central, WhatsApp 6366 2856
Nadagogo is Wan Chai’s latest hip izakaya
Already a favourite of the Xiaohongshu crowds, this Instagrammable Ship Street izakaya has a buzzy indoor-outdoor vibe, presenting a food menu of deliciously authentic yakitori, robatayaki, and washoku bites alongside a curated selection of top-notch sake, Japanese beer, and highballs. True to its USP, Nadagogo is named after Kobe’s historic sake-producing region of the same moniker.
Nadagogo, 18 Ship Street, Wan Chai, 5968 0586, WhatsApp 5394 3684, book here
Roman-style pizza brand Alice Pizza opens a flagship in Central
One of Italy’s top pizzerias, Alice Pizza launched in Hong Kong last summer with a small takeaway shop in Wan Chai. The brand’s Roman-style pan pizza slices have since become a big hit with Hong Kongers, so much so that Alice Pizza has just opened a two-storey Hong Kong (and Asian) flagship in Central right next to the escalator, fronted by an attention-grabbing mural by local artist Pei Chung. Inside the shop, in addition to the pizzeria’s dozens of signature pizza varieties, there are five new and exclusive items on the menu, including a crostino sandwich with cooked ham and mozzarella (HKD45), a sausage, potato, and mozzarella pizza (HKD32/100g), and a vegetarian eggplant parmesan pizza (HKD30/100g).
Alice Pizza, G/F & 1/F, 18 Cochrane Street, Central, 2518 3502, WhatsApp 6408 7874
RightSideUp brings vintage Americana to Soho
If it’s a slice of the USA you’re after, RightSideUp sounds like just the ticket. Located on Soho’s always lively Peel Street, this cool-cat retro bar and restaurant is the brainchild of the team behind two other Peel Street hotspots, Uncle Miguel and Honey Hot. The drinks menu by Rahul Gurung shares modern takes on classic American cocktails; one savoury sip that’s got us intrigued is the Philly Martini (HKD108), blending beef and cheese fat-washed vodka, tomato, and cucumber. Complementing Rahul’s creative tipples is a comfort-food menu by chef Anil Ghale starring Americana-inspired dishes like the Buffalo Blues (HKD88) blue cheese dip, Million Layer Potatoes (HKD88) with spuds, truffle, and tobiko, and the Highway to Hell Burger (HKD178), featuring two beef patties smothered in a house sauce with ghost and cherry peppers.
RightSideUp, 53 Peel Street, Soho, Central
DIGREEN ice cream – all the rage in Macau – hits Hong Kong
Just in time for the summer sizzle, our SAR sibling has brought over its hyped DIGREEN ice-cream brand from Macau, with a flagship shop in Mong Kok located nearby its temporary Langham Place pop-up. DIGREEN’s all-natural ice cream, crafted without enhancers, stabilisers, or preservatives, has become a hit for its funky flavours, including Hokkaido milk, Vita lemon tea, blueberry cheese, and even coriander, served in charcoal wafer cones. Exclusive to the Hong Kong branch of DIGREEN are tea and seasonal fruit beverages the likes of bubble Portuguese tea (HKD32) and mango pomelo sago (HKD28/HKD32).
DIGREEN, Shop 7C & 7D, 7 Fa Yuen Street, Mong Kok, 9613 8213
Vibrant pan-Asian cuisine offered at leafy Sage & Salt in Quarry Bay
Sage & Salt’s lush indoor and outdoor spaces bring a tranquil vibe to the Quarry Bay neighbourhood. On the food side, the menu offers a fusion of Indian, Thai, and Malaysian flavours. Complementing dishes like keema pav (HKD168), Thai beef salad (HKD168), and sambal barramundi (HKD198) are the creative cocktails crafted at the tiki-themed bar. Head to Sage & Salt on a Tuesday for the eatery’s weekly Sizzling Night (HKD288 for 2), where diners can select a duo of Asian-spiced meat, seafood, and veg cooked on a hot plate.
Sage & Salt, Shop 5, G/F, PCCW Tower, Taikoo Place, 979 King’s Road, Quarry Bay, 2368 9333/2368 9888, book here
Tong Chong Kitchen is a Quarry Bay food court delivering Asian flavours
Pan-Asian seems to be a thing in Quarry Bay, with new food hall Tong Chong Kitchen opening just a two-minute walk away from Sage & Salt, taking over the former KIN Food Halls space. Open only on weekdays from 9AM till 7PM, the outlets at the 10,000-square-foot venue include a cha chaan teng concept, This, This, Rice for two-dish rice combos, a pan-Asian noodle house, a bubble tea specialist, and Japanese and Indian offerings.
Tong Chong Kitchen, 2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay, 2784 7898
Lactose- and dairy-free gelato headlines at Snack Baby
Those with lactose and dairy intolerances should mark down Snack Baby as next on their hit list when a sweet craving strikes. A regularly changing selection of 14 gelato flavours made with premium natural ingredients (all but one – milk – is lactose and dairy free) star at the chic shop, from mint stracciatella, to peanut butter with chocolate crunch, to matcha with toasted white chocolate. Signature beverages, including cocktails, milkshakes, and low- and no-alcohol drinks, complement Snack Baby’s gelato.
Snack Baby, 93–95 Hollywood Road, Central
Solo shabu-shabu concept LE-TA-SU lands at New Town Plaza
With branches popular throughout Japan, LE-TA-SU has expanded its individual shabu-shabu concept to Hong Kong, opening a restaurant at New Town Plaza in Sha Tin. The Hong Kong shop adheres to the brand’s philosophy of showcasing premium Japanese, American, and Australian beef and fresh, seasonal vegetables sourced from local farms in Hong Kong. With each of the restaurant’s 11 shabu-shabu sets (from HKD68), there’s a choice of five daily-made gourmet broths, including bonito dashi, kombu dashi, Chinese medicinal mala soup, special sukiyaki soup, and sesame tantan soup.
LE-TA-SU, Shop 105, 1/F, Phase I, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin, 2676 3688
Funky cha chaan teng flavours are on display at NOOK in Quarry Bay
Quarry Bay’s F&B sphere is flourishing, and trendy cha chaan teng NOOK adds to the area’s burgeoning appeal. Western flavours are injected into local favourites at NOOK, in dishes like truffle siu mai (HKD29/4pcs) and Yeung Chow quesadilla (HKD90) with char siu, shrimp, choy sum, béchamel sauce, and cheese. Alongside staple drinks of milk tea, yuenyeung, and lemon water, diners at NOOK can indulge in pours of red and white wine, Prosecco, draught beer, and signature cocktails.
NOOK, Shop 4, G/F, AIA Hong Kong Tower, 734 King’s Road, Quarry Bay, 6014 1336
Gyoza AnD specialises in Japanese dumplings and noodles
There’s always a queue at lunchtime outside Gyoza AnD, a cosy Japanese spot that was born in Tokyo in 1979 and resurrected recently in Hong Kong. Decked out with a charming 1980s ambience, Gyoza AnD is dedicated to homemade boiled and fried gyoza, soy sauce ramen, and dry dan dan noodles in good-value lunch sets (from HKD98). At dinnertime, more interesting à-la-carte dishes make an appearance, including beef tendon with ponzu (HKD68) and cabbage and plum miso dip (HKD48).
Gyoza AnD, UG/F, 76 Wellington Street, Central, WhatsApp 6551 3298
Little Cove Espresso expands to Pacific Place and Taikoo Place
Little Cove Espresso, with far-reaching locations lionised in Kennedy Town and Sai Kung, is spreading its Aussie-style café love with two new branches. The outlet at Taikoo Place in Quarry Bay is already open, with a shop at Admiralty’s Pacific Place shopping mall soon to follow. Little Cove’s smashed avocado on sourdough rye (HKD95), pulled pork Benedict (HKD145), and dreamy brioche French toast (HKD112) with pistachio, mascarpone, rose, cinnamon, and honey are brunchy standouts.
Little Cove Espresso, Area B & C, G/F, One Island East, Taikoo Place, 18 Westlands Road, Quarry Bay, 9423 1508
Little Cove Espresso, Shop 202, 2/F, Pacific Place, 88 Queensway, Admiralty, 9423 1508
Pet-friendly Sleepyhead is our pick of the best new café in Wan Chai
Sleepyhead has already become a go-to café in ever-trendy Starstreet Precinct for its reimagined cha chaan teng classics served up in a chilled, welcoming space. We always order either the satay beef sandwich (HKD98) or kumquat lemon French toast (HKD68), washed down with a textbook-perfect iced yuenyeung (HKD58). The café is the definition of pet friendly, with water and treats always on hand for our furry friends.
Sleepyhead, Shop C, 1–3 Moon Street, Wan Chai, 6333 3514
Online bakery Crewkies shows off its awesome cookies with a shop in Central
It’s now much easier to get your hands on Crewkies’ to-die-for cookies with the brand’s recent launch of a brick-and-mortar location in Central. A top player in our round-up of Hong Kong’s best cookies, Crewkies’ new shop features bespoke cookie options too, with toppings including chocolate sauce, M&M’s, and Oreo crumble. This is also where you can get a taste of the viral cookie croissant, better known as the crookie.
Crewkies, 37 Graham Street, Central, 5911 2086
Paneezi’s panini are the bomb in Sai Ying Pun
Specialising in panini, Paneezi is already making waves in Sai Ying Pun for its well-crafted pressed sandwiches featuring high-quality ingredients imported from Italy. On the short-but-sweet menu, we have equal affection for the Mortadella (HKD90), which also incorporates fior di latte mozzarella and truffle mayo into the mix, and Caprese (HKD90), leading with fior di latte alongside fresh and semi-dried tomato, basil, extra-virgin olive oil, and balsamic vinegar. These Italian sarnies definitely hit the spot!
Paneezi, Shop 1 & 2, G/F, High Park 99, 35 Western Street, Sai Ying Pun, 9603 1832
208 Italian is reborn on Hollywood Road
If it ain’t broke, don’t fix it – this seems to be the motto of the new-and-improved 208 Italian, which stands at the same Hollywood Road address that once housed long-time Italian restaurant 208 Duecento Otto, followed by another Italian eatery, Ramato. Now fitted out with an eye-catching modern look courtesy of Epicurean Group, the two-storey bar and restaurant serves up Italy’s greatest hits, from burrata (HKD138) and veal tonnato (HKD148) to risotto alla Milanese (HKD268) with roasted bone marrow and a sausage and potato pizza (HKD188).
208 Italian, 208 Hollywood Road, Sheung Wan, 2866 0066, book here
WAKARAN crafts a menu embracing creative East-meets-West flavours
Epicurean Group moves from Sheung Wan to Wan Chai with this vibrant restaurant opening with a very quirky inspiration – Japan’s Nagasaki port during the 1600s to 1800s, when it was a melting pot of Japanese, Chinese, and Dutch influences. Chef Tommy Tsui, who has worked his way around many of Hong Kong’s most in-demand Asian restaurants, whips up an array of comforting East-meets-West plates from WAKARAN’s buzzy open kitchen, including truffle sesame doughnut (HKD44), amaebi crudo (HKD138), whole smoked pigeon (HKD248), and baby squid lap cheong fried rice (HKD228). A drinks menu highlighted by highballs (HKD78) pairs with chef Tommy’s inventive eats.
WAKARAN, Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai, 2866 3681, book here
Modern Vietnamese cuisine comes to New Town Plaza with the debut of Dzo Dzo on Jul. 3
Shoppers at Sha Tin’s New Town Plaza who are craving the fresh flavours of Vietnam are in luck with the launch of Dzo Dzo. The modern eatery is overseen by chef Lo Ki, who has most recently worked at two-starred Bo Innovation and, before that, the Four Seasons and The Ritz-Carlton hotels. Chef Ki brings a refined touch to Vietnamese dishes such as roasted suckling pig, hand-pounded New Zealand beef tenderloin pho, and banh xeo, Vietnam’s popular rice-paper pancake studded with dried shrimp, Vietnamese sausage, and meat floss.
Dzo Dzo, Shop 115, 1/F, Phase 1, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin, 2337 3288
New restaurants in Hong Kong: June 2024
All-you-can-eat Wagyu at sukiyaki specialist NIKUSA in Causeway Bay
Following in the footsteps of premium sukiyaki joint Sukiyaki Nakagawa, which opened last month, NIKUSA offers five levels of value-driven all-you-can-eat sukiyaki menus, priced from HKD228 per person for dinner. Diners ordering the Level 5 menu (HKD598 pp), which is headlined by supreme Yamagata Zao Wagyu sirloin, can also upgrade to get the chance to savour unlimited Miyagi-ken Sendai-shi A5 Wagyu. The restaurant’s free-flow component continues with dessert, including made-to-order Japanese soufflé pancakes. Michelin-starred chef Teruhiko Nagamoto has created NIKUSA’s secret-recipe house sukiyaki sauce.
NIKUSA, 8/F, Soundwill Plaza II – Midtown, 1–29 Tang Lung Street, Causeway Bay, 3996 9844, WhatsApp 6809 9709
Pizzeria-with-a-view Vesu Pizza Bar debuts at One Peking in Tsim Sha Tsui
It seems there’s no stopping Hong Kong’s love affair with pizza. One of the newest pizzerias to open its doors in the city is Vesu Pizza Bar by Aqua Restaurant Group, a snazzy spot located on the 30th floor of Tsim Sha Tsui’s One Peking building, one floor above the group’s Italian restaurant Vista. Neapolitan pies take centre stage at Vesu, fired up in the eatery’s handmade pizza oven. The pizzeria delivers both classic and globally inspired flavours, as well as ruotino pies baked in a pan. The I’ll Be Bok (HKD138) is a funky fusion favourite, topped with bok choy cream, mozzarella, crispy pork mince, ginger, and vinegar.
Vesu Pizza Bar, 30/F, One Peking, 1 Peking Road, Tsim Sha Tsui, 3427 2018, book here
Flat Iron Deluxe brings its signature burgers and steak to Southside
The newest member of the meaty Flat Iron portfolio, all-day diner Flat Iron Deluxe has recently opened at boutique hotel Southside by Ovolo. This deluxe version delivers Flat Iron’s comfort-food-driven favourites, including the towering two-patty Double Happiness burger (HKD198) and Australian Black Angus flat iron steak (HKD158/HKD208). The menu by restaurateur Johnny Glover and chef Aarik Persaud has been expanded to feature a bevy of enticing new dishes the likes of buffalo chicken parmo (HKD208) and fish and chips (HKD158/HKD208).
Flat Iron Deluxe, 4/F, Southside by Ovolo, 64 Wong Chuk Hang Road, Wong Chuk Hang, 6707 4020, book here
Casa Sophia Loren delivers sophisticated Italian seafood at Sophia Loren House in Wan Chai
Casa Sophia Loren is the first of four concepts to launch at Sophia Loren Hong Kong, a multi-storey space located at Wan Chai’s historic Woo Cheong Pawn Shop building that’s dedicated to the Italian actress. A stylish Italian restaurant on the first floor, Casa Sophia Loren showcases a Neapolitan seafood-focused menu that pays tribute to Ms Loren, a native of Naples. Highlights by chef Valentino Ugolini, who previously headed up CIAK – In the Kitchen at LANDMARK, include scampi tartare with foie gras (HKD298), spaghetti with clams and roasted cherry tomatoes (HKD298), and Milanese-style amberjack with roasted artichokes (HKD328).
Casa Sophia Loren, 1/F, Sophia Loren House, 60–66 Johnston Road, Wan Chai, 3594 6199, book here
Korean fried chicken brand BHC opens second Hong Kong location in Causeway Bay
Joining its sibling in Mong Kok, BHC – one of South Korea’s most popular fried chicken brands – has opened another branch in Causeway Bay, showcasing its authentic flavours and vibes from the Land of the Morning Calm. BHC is treating Hong Kongers to signature dishes like its best-selling bburinkle (from HKD198), KFC dusted liberally with a garlicky, oniony, cheesy seasoning powder, and mozzarella-filled cheese balls (HKD68/5pcs) with their Insta-famous cheese pull. The Red King (from HKD198) is a new offering exclusive to Hong Kong featuring fried chicken coated in a spicy sauce with chilli and garlic.
BHC Chicken, 1/F, Plaza 2000, 8 Canal Road East, Causeway Bay
Peranakan cuisine comes to Mong Kok with the launch of Tiffin Kopi House
A sorely inadequately represented cuisine in Hong Kong, legit Peranakan, or Nyonya, dishes are the USP at this cute new kopitiam in Mong Kok, which successfully blends Chinese and Malay flavours. On Tiffin Kopi House’s menu, wallet-friendly crowd-pleasers like the banana-leaf nasi lemak (HKD42), beef brisket curry (HKD82), and rojak (HKD65) are already packing in the punters, including Malaysians yearning for a taste of home.
Tiffin Kopi House, G/F–2/F, Wingco Mansion, 36–42 Soy Street, Mong Kok, 6121 9960
Mongolian lamb headlines at Michelin-starred Beijing import Xin Jing Xi Peking Hotpot
Peking Hotpot has been transported to Hong Kong from the hotpot mecca of Beijing, where it’s crowned with a Michelin star. The 6,000-square-foot eatery’s hotpot is traditionally served in beautiful individual copper pots, with the 180-day grass-fed lamb from Inner Mongolia playing a starring role here. Peking Hotpot’s condiment selection differs from the norm in Hong Kong; we’re partial to the punchy Mongolian wild onion and peppercorn sauce. If you dine here at night, you’ll be treated to Peking opera performances!
Xin Jing Xi Peking Hotpot, 1/F, Peter Building, 13–17 Stanley Street, Central, 3611 1366, book here
Samsam in Tsim Sha Tsui specialises in Korean gamjatang soup
The classic, hearty Korean pork-bone and potato soup known as gamjatang (HKD100), rare in Hong Hong Kong, is the main draw at Samsam, delivered in original clear and spicy versions. You can top up with more pork bones, potatoes, and noodles, per your preference. Korean BBQ – in particular, pork – is another recommendation here, as are the deep-fried dumplings (HKD80), or mandu.
Samsam, 55 Kimberley Road, Tsim Sha Tsui, 9737 1656
Samaira Kavatkar opens her modern Indian restaurant Nine One
Samaira Kavatkar, aka The Bombay East Indian Girl, is well known around Hong Kong as a sensational self-taught private chef with a slew of successful pop-up events to her name. Samaira has recently unveiled her highly anticipated independent restaurant Nine One, where she pays tribute to the East Indian community of coastal Mumbai through the creation of refined dishes that go beyond the more well-known Indian staples of butter chicken and naan. A few of the plates we can’t wait to dig into include Precious than Gucci (HKD238), bottle-masala-spiced morels with khichdi or dosa, and the East Indian lamb potato chop (HKD208) with green pea chutney and kachumber.
Nine One, Shop 80–85, G/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 3741 2990, book here
Savour the classic flavours of Southeast Asia at Taikoo Shing’s S.E.A. Eatery
For those of us who can’t decide which Southeast Asian cuisine we’re most craving, S.E.A. Eatery in Taikoo Shing fits the bill. The trendy restaurant’s menu, curated by young chef duo Malaysian-Chinese Eddie Lau and Vietnamese-Chinese Cinderella Yeung, offers authentic street-food-inspired dishes from Thailand, Vietnam, Malaysia, Singapore, Cambodia, and Indonesia. The melting pot of Southeast Asian aromas and ingredients are showcased in a vast range of plates, from Thai-style braised pork leg (HKD138), to assam curry grouper fish head (HKD138/HKD218) from Malaysia, to Cambodian chicken amok (HKD98).
S.E.A. Eatery, Shop G1014–G1015, G/F, Yiu Shing Mansion, 14 Taikoo Shing Road, Taikoo Shing, 2529 3833, book here
THE SOUTHSIDE mall in Wong Chuk Hang debuts nana’s green tea
More tempting drinking and dining options await in Hong Kong Island’s Southern District, this time at new shopping mall THE SOUTHSIDE. Cafe Deco Group and its sister company Food Square have unveiled four F&B concepts, taking over the second floor of Wong Chuk Hang’s new shopping mall, with the star being nana’s green tea. Expanding from its AIRSIDE flagship, Japanese teahouse nana’s brings its green tea goodness in the form of drinks, desserts, and even savoury items infused with matcha.
nana’s green tea, Shop 206–207, 2/F, THE SOUTHSIDE, 11 Heung Yip Road, Wong Chuk Hang, 2117 0639, WhatsApp 9325 1385
Prince and the Peacock, dedicated to preserving the legacy of India’s historic palace kitchens, opens at The Magistracy, Tai Kwun
We gave our readers the heads-up about the Prince and the Peacock earlier this year, and we’re excited to announce that Black Sheep’s grand Indian restaurant at Tai Kwun has now opened its regal doors. The debut of the Prince and the Peacock marks the second phase of the F&B group’s ambitious plans for The Magistracy, with the historic building’s stunning transformation taking home our Foodie Forks 2024 Best Restaurant Design award. Chef Palash Mitra of Michelin-starred New Punjab Club and his experienced culinary team craft recipes from India’s finest palace kitchens, including phaldari chaat (HKD108) with summer fruits, machli ka salon (HKD238), or sea bass with dried mango, and nalli gosht biryani (HKD238) with lamb shank and rib.
Prince and the Peacock, 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, 2154 6104, book here
New restaurants in Hong Kong: May 2024
Sukiyaki Nakagawa delivers omakase sukiyaki menus starring premium Japanese Wagyu
At Cubus in Causeway Bay, PONG has launched this upscale sukiyaki restaurant on the same floor as the F&B group’s Teppanyaki Mihara GOTEN and Takumi Mixology Salon, pressing on with the sleek Japanese theme. Relocating recently from Japan, veteran chef Kazuyuki Itagaki sources three types of premium Wagyu to showcase in his omakase sukiyaki menus – Matsusaka Wagyu from Mie Prefecture, Oita Wagyu from its namesake prefecture, and Jinnai Wagyu Aka from Hokkaido. Sake sommelier (and chef) Ho Wai-leung curates the seasonal sake selections from the Noguchi Naohiko Sake Institute, courtesy of the 90-year-old sake legend himself.
Sukiyaki Nakagawa, Shop B, 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay, 5394 3688, book here
For authentic American BBQ, cute joint Big Pink is where it’s at
Big Pink has already been making waves in Sheung Wan for its down-home American BBQ and charming service by staff who are passionate about what makes good barbecue. Special shout-out to the sliced brisket (HKD170/HKD330), which is smoked for over 12 hours to achieve savoury succulence, and overnight-brined baby-back ribs (HKD160/HKD310) glazed in tangy homemade BBQ sauce. We’ve also heard raves about Big Pink’s affordable drinks, including draught beer, highballs, and cider, and killer playlist – all the makings of a Foodie fave.
Big Pink, 32–34 Tai Ping Shan Street, Sheung Wan, book here
Hikiniku To Come’s famed Japanese hamburger patties grilled up at ifc mall from May 7
The Japanese love themselves a grilled burger patty, and Hikiniku To Come’s rank amongst the most coveted in the Land of the Rising Sun. The eatery’s menu is shockingly simple, with its set meals consisting of three handmade, grilled-to-order 90g Japanese beef patties, unlimited rice, a raw egg, and miso soup. There are plenty of condiments to choose from – soy sauce, garlic flakes, and wasabi, amongst the lot – to customise your burgers. As it’s done in Japan, the ifc mall rooftop branch of Hikiniku To Come will employ a timed ticket-reservation system; to ensure you snag a seat, you’ll need to queue at the restaurant from 9AM each day for a same-day ticket for lunch from 11AM or dinner from 5PM.
Hikiniku To Come, 4/F, ifc mall, 8 Finance Street, Central
Head to Wan Chai for a taste of Banh Mi Nem’s Vietnamese sandwiches
Vietnam-born founder Kiki Phung’s passion for banh mi has taken on a brick-and-mortar form with the opening of Banh Mi Nem, a tribute to the iconic Vietnamese sandwich. Crucial to a bona fide banh mi, the takeaway-only eatery’s crispy baguettes are baked to a recipe handed down by a renowned Ho Chi Minh City bakery, whilst the pâté and pork floss are made in-house daily by the chef team. The signature bánh mì dặc việt (HKD78) packs an assortment of cold cuts, barbecued pork, pork floss, pâte, and more. Besides the wide range of banh mi (there’s even a vegetarian option with tofu), diners can dig into classic Vietnamese bites including bún chả giò (HKD68), cold vermicelli with double-crusted spring rolls.
Banh Mi Niem, 247–249 Queen’s Road East, Wan Chai, 9899 1247
Outback Steakhouse opens its 19th Hong Kong location in Central
Located on the first floor of Entertainment Building, the American-run, Australian-inspired Outback Steakhouse chain is marking its 25th anniversary in Hong Kong with this nearly 4,000-square-foot space in Central seating over 100 guests. This outpost features a minimalist, nature-inspired design and an eco-friendly LED lighting system. Now, who’s ready for some Bushman Bread and Bloomin’ Onion?
Outback Steakhouse, 1/F, Entertainment Building, 30 Queen’s Road Central, Central, 2399 0309
Sushi Zinc offers an Italian-influenced omakase experience in Shau Kei Wan
Shau Kei Wan might not be the first area that springs to mind when it comes to top-notch sushi, but chef Zinc Leung, formerly of both Octavium and Daigo by Mori Tomoaki, is mixing things up with this creative Japanese-meets-Italian dining experience. At Sushi Zinc, the chef has partnered with local seafood supplier Davey Wong to deliver the freshest of the fresh seafood each day. East-meets-West highlights on the lunch (HKD720 pp), omakase (HKD2,400 pp), and tasting (HKD2,180 pp) menus include Toyama firefly squid with Italian puntarelle, Hokkaido scallop with scallop liver, smoked cream, and Amalfi lemon, and hojicha panna cotta.
Sushi Zinc, Unit A1, G/F, Pak Ling Mansion, 5–7 Miu Tung Street, Shau Kei Wan, 9867 5271, book here
Ruên Thai & Vietnamese combines two popular Southeast Asian cuisines in one chilled space
Ruên Thai & Vietnamese showcases the aromatic and vibrant flavours of our two favourite Southeast Asian cuisines, giving us the best of both worlds. The Thai stir-fried beef pho (HKD138) and Thai yellow curry crabmeat with garlic buns (HKD188) are perfect examples of the menu’s innovative fusion elements. With a laid-back outdoor space facing the harbour and live music, this restaurant is a recommended low-key option when you next find yourself in eastern Tsim Sha Tsui.
Ruên Thai & Vietnamese, Shop G38–G39 & G45–G48, G/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East, 2205 6018, WhatsApp 4414 8006, book here
Maison Beirut’s Lebanese cuisine shines in Tseung Kwan O
We’re always keen to see a new Middle Eastern eatery joining the Hong Kong F&B ranks, and Maison Beirut seems to be doing the trick in Tseung Kwan O. At this atmospheric seaside addition to the ’hood, the traditional Lebanese dishes burst with colour and flavour, none more so than the mixed cold mezze platter (HKD218) with truffle hummus, garlic labneh, muhammara, moutabal, and homemade pita and signature lamb shank (HKD248), which melts in the mouth.
Maison Beirut, Shop 10, G/F, Alto Residences, 29 Tong Yin Street, Tseung Kwan O, 6178 7928, book here
Shenzhen-famous Muwu BBQ chain launches in Hong Kong with two branches
Dominating Shenzhen in the barbecue market, Muwu BBQ has expanded to Hong Kong with two branches here in a matter of months; the Mong Kok shop opened in Kowloon in April, and another location is set to debut in Hong Kong Island’s Shek Tong Tsui this month. Muwu’s seafood and meat skewers are cheap and cheerful, offering delicious value for money. Be warned that the spicy option will really knock your socks off.
Muwu BBQ, Shop A, UG/F, Chong Hing Square, 593–601 Nathan Road, Mong Kok
Muwu BBQ, Shop 104–105, 1/F, The Rockpool, 402–404 Des Voeux Road West, Shek Tong Tsui
Historic teahouse Lin Heung Lau returns to Central
To our joy, 100-year-old Lin Heung Lau has surfaced in Central after a two-year hiatus, reviving its legendary teahouse and dim sum (from HKD25) status. For a taste of nostalgia, the noisy, hectic yum cha experience at Lin Heung Lau can’t be beat, and their extensive Chinese tea menu at the new ground-floor shop is truly special, with beautiful takeaway packaging to boot.
Lin Heung Lau, G/F & 1/F, 160–164 Wellington Street, Central, 2544 4556
Penna Moon Garden at Times Square features both modern Italian seafood specialities and shisha
Penna Moon Garden is the newest apple of LUBUDS’ eye in Causeway Bay, the second iteration of chef Ken Lau’s contemporary Italian restaurant originating in Quarry Bay. Chef Ken has expanded the menu here to include fresh oysters and seafood platters. His handmade pasta dishes are standouts, including pan-fried Pacific red prawn and scallop fettuccine (HKD298) and spaghetti with black truffle tossed in 24-month Parmesan cheese wheel (HKD328). On the Moon Garden front, the outdoor terrace plays host to a special BBQ menu, DJs, and shisha from 3PM.
Penna Moon Garden, Shop 1105, 11/F, Times Square, 1 Matheson Street, Causeway Bay, 2573 3344, book here
Mainland brand Chaotianmen opens in Lan Kwai Fong with its Chongqing-style mala hotpot
If you’re a fan of authentically tongue-numbing mala hotpot from Chongqing and have some cash to splash, check out the first Hong Kong branch of Chaotianmen, one of China’s most established hotpot brands, dating back to 1935. We expect plenty of wheeling and dealing to take place over bowls of Chaotianmen’s bubbling red broth, with this location featuring six swish private rooms.
Chaotianmen Hot Pot, UG/F, California Tower, 30–32 D’Aguilar Street, Lan Kwai Fong, Central, 9833 0177
New restaurants in Hong Kong: April 2024
Caligari showcases its award-winning Japanese curries in Central
Central lunch-goers can’t seem to get enough of Caligari’s curries, which snagged the number 1 spot in Japan’s Kanda Curry Grand Prix. The Japanese chain offers two varieties of curry – Caligari curry with the sweetness of coconut milk and the premium spice curry, which is even more spice-rich and aromatic – accented with your choice of protein, from tatsuta chicken breast (HKD138/HKD158) to Wagyu meat cutlet (HKD138/HKD158).
Caligari Hong Kong, Shop F, 2/F, Entertainment Building, 30 Queen’s Road Central, Central, 6058 6216
Bambino is a chilled all-day French-Italian restaurant and bar in Soho
Founder Matthieu Maury, who left his finance career to open popular Soho bakery FRENCHIES, has launched this laid-back spot fusing his French roots with his affection for Italy. At Bambino, chef Andy Mast, formerly of Foodie faves Honky Tonks Tavern and Shady Acres, crafts seasonal dishes that are the best of France and Italy, such as spinach fritters and ricotta (HKD110), green pesto gnocchi (HKD140), and the cheeky Ménage à Trois (HKD90) dessert, where chocolate cookie, vanilla ice cream, crushed pistachio, and salted caramel are bed buddies. The beverage programme by Penicillin Bar alum Lee Morris is highlighted by a selection of 40 French and Italian wines.
Bambino, 45 Peel Street, Soho, Central, book here
Chef Ton of Bangkok’s Le Du has designed the menu at New Town Plaza newcomer Here Thai Market
We’re keen to check out this new Thai restaurant in Sha Tin, with Here Thai Market’s menu curated by a renowned F&B duo – chef Thitid “Ton” Tassanakajohn of Lu Du in Bangkok and Niras here in Hong Kong and chef Man Wai Yin, a Hong Konger who now runs the successful Cantonese eatery Chef Man Restaurant in Bangkok. Here Thai Market’s boat noodles and Thai milk tea are our must-tries.
Here Thai Market, Shop A216, 2/F, Phase III, New Town Plaza, 18 Sha Tin Centre Street, Sha Tin, 3108 2197
96-year-old Jimmy’s Kitchen returns to Central with new chef Russell Doctrove on board
Opened nearly a century ago in Central, Jimmy’s Kitchen has long been treasured for presenting a uniquely Hong Kong-style Western menu, and regulars were bereft when it shut shop in 2020. Now, Jimmy’s Kitchen has been brought back to life on Pedder Street by Epicurean Group, serving up both its iconic signatures, including beetroot and vegetable borscht (HKD108), chicken supreme Kiev (HKD238), and baked Alaska (HKD228), as well as modernised dishes courtesy of new executive chef Russell Doctrove, such as seared Hokkaido scallop with bacon marmalade (HKD188) and, for sharing, 24oz Cavalier Wagyu sirloin (HKD1,888) from South Africa.
Jimmy’s Kitchen, M/F, Pedder Building, 12 Pedder Street, Central, 2526 5293, book here
ÓNA’s Middle Eastern and Mediterranean flavours brighten up Discovery Bay
Discovery Bay residents and day-trippers have the bright and sunny flavours of the Middle East and Med to look forward to with the opening of ÓNA. The restaurant celebrates the coastal cuisines of the region, from Spain and Italy, to Greece and Turkey, to Lebanon and Morocco. Moroccan chef El Mehdi Zenasni whips up a wide variety of dishes – tagines and couscous, signature seafood plates, Josper-grilled specialities, and plenty of fresh salads and mezze. Sounds like a great spot for whiling away a weekend afternoon with delish bites.
ÓNA Mediterranean Restaurant & Bar, Shop G09, G/F, DB Plaza, 1 Discovery Bay Road, Discovery Bay, 3619 0937, book here
Vietnamese restaurant Pho Bay also makes its debut in Discovery Bay
Along with its neighbour ÓNA, Elite Growth Group, which also runs Cabana Breeze and The Upper Deck in nearby Tung Chung, brings a taste of Vietnam to DB Plaza with Pho Bay. The bamboo-decked terrace with its sea views is the place to be to savour veteran chef Chaliang Phaenthong’s light and refreshing regional Vietnamese seafood specialities, as well as national staples like pho, banh mi, and summer rolls.
Pho Bay, Shop G08B, G/F, DB Plaza, 1 Discovery Bay Road, Discovery Bay, 3619 0932, book here
Thai street-food flair lands at PMQ with the launch of BKK restaurant
BKK comes to us from Chess House Restaurants, an F&B group overseeing reliable favourites like Chutney and Shahrazad in Central. Chess House now turns its attention to the authentically vibrant flavours of Thailand in a colourful and funky space. We’re thrilled to see Thai street-food key player crab omelette (HKD158) and also khao soi (HKD158) on the menu; this northern Thai curry noodle dish is rarely seen in Hong Kong.
BKK Thai Street Food, Shop SG09–SG14, G/F, Block A, PMQ, 35 Aberdeen Street, Central, 2330 0306, book here
Ciclo adds to Causeway Bay’s glitzy F&B scene with fusion cocktails and plates
With a “modern zen” atmosphere, featuring smoke-art installations symbolising the rhythm of our breath, Ciclo is a sleek restaurant and bar in Causeway Bay taking up the entire fourth floor of the OLIV building adjacent to Times Square. On the menu are innovative East-meets-West cocktails, complemented by a food menu blending Italian recipes with local and other Asian ingredients. Signature dishes include the Hokkaido uni and lobster arancini (HKD228/2pcs) and drunken crab pasta (HKD228).
Ciclo, 4/F, OLIV, 15 Sharp Street East, Causeway Bay, 5501 0697, book here
Sonny’s pizza, hot dogs, and soft serve bring a slice of the Big Apple to Soho
A Singapore import, we’ve been craving a place like Sonny’s in Hong Kong, a spot where we can pick up an authentic slice of NY-style pizza – thin-crust, charred, and crispy, just how we like it. The slices, plus hot dogs courtesy of Honbo, can be enjoyed alongside Sonny’s wicked soft serve, crafted by new Soho creamery Milk.
Sonny’s, 68–70A Hollywood Road (enter via Elgin Street), Soho, Central, 9755 0355
Historic Woo Cheong Pawn Shop transforms into Sophia Loren House, a multi-storey Neapolitan dining, drinking, and entertainment complex
Formerly housing high-end Chinese restaurant Woo Cheong Tea House and Neapolitan pastry shop Crust (and, before that, modern British The Pawn), four-storey Wan Chai landmark Woo Cheong Pawn Shop has taken on a grand new life as Sophia Loren House, a tribute to the la dolce vita culture of Naples. Four distinct dining and entertainment concepts are set to debut here in mid-April: Sophia Loren Pizzeria, Casa Sophia Loren for sophisticated Italian seafood bites, 70s-throwback STAGE for live performances and dancing the night away, and Pellicola Rooftop, perfect for sunset cocktails.
Sophia Loren House, 60–66 Johnston Road, Wan Chai
New restaurants in Hong Kong: March 2024
Ming Pavilion at Island Shangri-La celebrates Hokkien culinary traditions
Island Shangri-La adds to its F&B prestige with the debut of the inviting, contemporary Ming Pavilion, inspired by the culinary abundance of Fujian province in south-eastern China. The kitchen is led by chef Jack Lam Yeung, with his diverse range of Hokkien dishes featuring fresh, seasonal ingredients, delicate flavours, and intricate cooking techniques complemented by a tea programme curated by Tea Master Tiffany Chan offering a selection of 18 Chinese teas, including 14 varieties from Fujian province.
Ming Pavilion, 8/F, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty, 2820 8580, book here
Zahir Mohamed expands his Baked brunch empire with new branches in Kennedy Town and Tai Hang
Founder Zahir Mohamed’s Baked chain, which specialises in gut-busting North and South African brunch dishes, is now taking over the Kennedy Town and Wan Chai neighbourhoods, following its knockout success in Wan Chai. Baked Tai Hang has an Italian slant, inspired by Zahir’s time spent in Bologna, offering pasta plates for dinner, whilst Baked Kennedy Town, opening later in the month along the waterfront, is the most ambitious Baked yet, with a bakery, beer-brewing facilities, and restaurant space seating close to 200 diners.
Baked Kennedy Town, Shop 1, New Fortune House, 3-5 New Praya, Kennedy Town
Baked Tai Hang, 15–16 School Street, Tai Hang, 2885 2121
Abbraccio, a “luxury” pizza shop, joins the Wyndham Street fray
Taking over the former Babacio (and, before that, Ktlay) space, Abbraccio continues the upscale pizzeria theme with this elegant restaurant churning out authentic Italian antipasti, salads, pizzas, and pastas. Their pizzas are the biggest draw, broken down into Classiche pies with a base of artisan tomato sauce, Bianca pizzas with a white sauce base, and Creazioni pizzas where innovation is the name of the game. We favour the classic approach of the Margherita DOP (HKD188) and Tonno (HKD198), but the Contadina (HKD218) with shredded chicken, cream cheese, mozzarella, Cheddar, and leek does sound mighty tempting in a sophisticated comfort-food sort of way.
Abbraccio, 5/F, Carfield Commercial Building, 75–77 Wyndham Street, Central, 2633 3878, book here
Wharney Hotel in Wan Chai welcomes The Hunan House for spicy, sour, and salty flavours
Also housing Michelin-starred Cantonese restaurant Seventh Son, the Wharney Hotel is quite low-key about its F&B prowess. The Hunan House now joins the four-star hotel, the first Hong Kong outpost of this restaurant import from China. Highlights of the diverse menu include zuan tofu – uniquely made of shrimp, chicken, and pork – stir-fried beef and pork with chopped chilli, and a soft-shell turtle broth that’s not for the faint of heart.
The Hunan House, 1/F, Wharney Hotel, 57–73 Lockhart Road, Wan Chai, 3580 8288, WhatsApp 9592 5883
Chef Donovan Cooke showcases fine-casual modern European cuisine at his eponymous restaurant in Causeway Bay
British chef Donovan Cooke is an icon in Melbourne’s food scene, having achieved great success there at French eatery Ryne and waterfront restaurant The Atlantic. Lucky for us in Hong Kong, he’s recently landed in Hong Kong to front his eponymous modern European restaurant Donovan, which is both refined and welcoming. The eight-course tasting menu (HKD1,280 pp) with its Asian influences varies according to the best seasonal ingredients on hand, and wine-pairing plays a very important supporting role. We’ve heard the chef’s caramelised soy brioche with seaweed butter is legendary!
Donovan by Donovan Cooke, 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay, 5228 7006
Flat Iron Burger brings its gourmet burger concept to Soho
From the Steak King and Flat Iron Steak team comes this new gourmet burger eatery opening on Mar. 11 in Soho run by Johnny Glover and chef Aarik Persaud, the masterminds behind The Butchers Club and The Butchers Club Burger – so they know a thing or two about good patties. Flat Iron Burger’s signature blend of prime Black Angus or Wagyu beef is exclusively sourced from renowned Australian beef farmer Macka’s. We have our sights set on the Pigalle N Cheese (HKD188), featuring a moreish mix of Black Angus patty, house-made bacon, truffle jam, crispy fried onion, and raclette cheese. Flat Iron’s lunch set (HKD148) is an extremely wallet-friendly option that includes a six-ounce burger, fries, and frozen custard.
Flat Iron Burger, 27 & 29 Elgin Street, Soho, Central
New restaurants in Hong Kong: February 2024
Crushed Wines transforms into Crushed Wine Bar in Sai Ying Pun, with small plates, sharing dishes, and strong by-the-glass wine programme
Located just opposite their sister restaurant Brut, South African oenophile Leigh-Ann Luckett and successful French-American restaurateur Camille Glass have transitioned their Crushed concept from a wine shop to a snazzy wine bar. Downstairs at the bar area, guests can grab light bites whilst enjoying their favourite by-the-glass pours. Heading upstairs, the ingredient-driven, comfort-food menu by Camille is perfect for groups, featuring communal dining and creative dish highlights like roast acorn squash with burrata and hazelnut brown butter (HKD248) and scallop risotto with sumac beurre blanc (HKD298).
Crushed Wine Bar, 6 Second Street, Sai Ying Pun, 5597 8774, DM on Instagram to book
The Cipollini Pizzeria is the latest restaurant to open at AIRSIDE, offering a tomatoey, cheesy taste of Rome
Yet another fun-loving Italian restaurant is gracing the Hong Kong dining scene with The Cipollini Pizzeria arriving at AIRSIDE mall in Kai Tak. The main attraction at the Kowloon eatery is the thick-crust Roman-style pizza al taglio, which is sold by 100-gram slices in a variety of flavours. Our best bets for slices include the Prosciutto e Rucola (HKD52/100g), vegetable-packed Gardenia (HKD38/100g), and creamy Mortadella e Burrata (HKD46/100g). Try the 12-inch Carbonara pizza (HKD168) for funky, rich flavours. If you’re in the mood for pasta, The Cipollini has three options from which to choose.
The Cipollini Pizzeria, Shop G012, G/F, AIRSIDE, 2 Concorde Road, Kai Tak, 2666 0238, book here
Charcoal Bar, a sizzling grill concept by two-Michelin-starred chef Bjoern Alexander, opens at Harbour City
We know and love two-starred chef Bjoern Alexander from his stints at Hong Kong fine-diners Octavium and Restaurant Petrus. Charcoal Bar is a more laid-back and approachable venture for the acclaimed chef, a partnership with LUBUDS Group where open-fire grilling plays a starring role. Premium aged meat and fresh seafood are grilled before diners’ eyes on the Josper and open wood-fired grill, from the finest cuts of meat like USDA Choice Brandt beef and lychee-wood-smoked OP rib to charcoal-grilled eel and lychee-wood whole grilled jumbo tiger prawn.
Charcoal Bar, Shop OT G62, G/F, Ocean Terminal, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 2117 0088, WhatsApp 6566 8284, book here
Mue Mue at Mira Place offers innovative Thai cuisine with a Chinese twist by chef Saito Chau
Chef Saito Chef brings his wealth of culinary experience at John Anthony, Dim Sum Library, Hutong, and Chinesology to play at Mue Mue by Mira Dining, fusing traditional Thai recipes with Chinese flavours and techniques. Standout dishes include tom yum roasted with crispy chicken (HKD298), Thai curry lobster with rice cake (HKD780), and beetroot-infused deep-fried tofu (HKD128). Mue Mue is also home to Mue Bar, where vibrant East-meets-West cocktails enjoyed al fresco (with or without shisha) are the draw.
Mue Mue, Shop 302, 3/F, Mira Place, 132 Nathan Road, Tsim Sha Tsui, 9833 0788, book here
AMO AGO, a chic bakery-café in Soho by Fiata Group
AMO AGO comes to us from the folk behind award-winning pizzeria Fiata. Bakery whizzes (and husband-and-wife team) Julien Zampieri and Paula Andrea work their doughy magic, expertly baking up croissants, tarts, and more impeccable pastry delights. The duo’s sfogliatella, a delicate shell-shaped filled Italian pastry, is already turning heads.
AMO AGO, 11 Shelley Street, Soho, Central
Uogashi Nihonichi expands its standing sushi bar concept to Central Market
With 20 stools available for sitting or standing at the colourful, inviting Japanese sushi import, this Central Market branch is the second in Hong Kong for Uogashi Nihonichi, following its debut by Cafe Deco Group at AIRSIDE last autumn. The fresh fish specialist – uogashi means “fish market” in Japanese – is one of Japan’s most beloved Edomae sushi establishments, showcasing abundant seasonal offerings from the sea. It is also one of the few sushi restaurants at Japan’s top fish markets that has auction rights.
Uogashi Nihonichi, Shop G12, G/F, Central Market, 93 Queen’s Road Central and 80 Des Voeux Road Central, Central, 5596 7982
TEADAYE opens flagship Tsim Sha Tsui store specialising in Thai coconut tea drinks
Expanding from their takeaway shop in Sheung Wan, coconut-themed café TEADAYE opens their flagship location at Heath Hong Kong in Tsim Sha Tsui with 20 seats and a space clad in soothing white. The tea spot imports high-quality Thai young coconut juice and raw-leaf tea from China to create silky and floral coconut-infused tea and coffee drinks. Signatures on the menu are the Squash Lemon Coco Tea (HKD32) and Coconado (HKD38) and the Pu’er Coco Milk Tea (HKD32) and Popping Tapioca (HKD32) from their coconut tea-based series.
TEADAYE, Shop S11 C & D, B/F, Heath Kong Kong, Chungking Mansions, 36–44 Nathan Road, Tsim Sha Tsui, 5583 2830
APRIL COFFEE LAB brewing coffee at second corner location in Sai Ying Pun
Brewing in Yuen Long since 2021, APRIL COFFEE LAB expands their share of smoky coffee to Western District with a cosy, eight-seat location in Sai Ying Pun. Decked out in a cool caramel colour, the shop serves a variety of Western-style coffee drinks and a limited run of baked goods, with plans for menu expansion in the near future. Make sure you get there before the Xiaohongshu crowd finds it!
APRIL COFFEE LAB, G/F, Benon Tower, 266 Des Voeux Road West, Sai Ying Pun, 6856 8866
New restaurants in Hong Kong: January 2024
Carna by Dario Cecchini, a sophisticated Italian steakhouse, stuns at Mondrian Hong Kong with a nose-to-tail approach
With the recent opening of luxury hotel Mondrian Hong Kong in Tsim Sha Tsui comes the launch of its in-house Italian steakhouse, Carna by Dario Cecchini. Dario is a legendary butcher from Tuscany, made world famous for his appearance on Netflix’s Chef’s Table. Nose-to-tail dining, sustainability, and zero waste are at the heart of Carna. We can’t wait to sink our teeth into the vibrant steakhouse’s crowning glory – the bistecca alla Fiorentina (HKD1,980) – showcasing a 1.2kg 45-day dry-aged Australian Rangers Valley Black Angus porterhouse.
Carna by Dario Cecchini, 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, 3550 0339, book here
AOAO Japanese izakaya boasts a massive terrace for cool al-fresco drinking
Replacing a former office space, AOAO izakaya marks a legendary opening for a spectacular outdoor space that’s comfortable for cool cocktail-drinking and partying till dawn. The à-la-carte menu at AOAO focuses on traditional Japanese bites, with an emphasis on charcoal-grilled, sweetened flavours. Order the caramelised pumpkin (HKD88), chilled chawanmushi (HKD128), takoyaki-style chicken wings (HKD148), and chicken karaage (HKD118).
AOAO, 14/F, Manning House, 38–48 Queen’s Road Central, Central, 5506 5521, book here
Nocino introduces Hong Kong to Swiss-Italian flavours in Tai Hang
Never has Hong Kong had a clear representation of Swiss food until now, with the quaint Tai Hang eatery Nocino opening to explore the world of Italian-speaking southern Switzerland. Expert a fusion of carby and sharp, meaty flavours with the beef-shin ragu casarecce (HKD165), baked tubi (HKD150), house rosemary focaccia (HKD35), and malakoff (HKD65/pc) alongside rare offerings of Swiss cheeses and cured meats. Noicno is founded by Matthew Ziemski of former Kinship and Woolly Pigs HK glory.
Nocino, 92E Tung Lo Wan Road, Tai Hang, 6012 1098, book here
Sabatini Ristorante Italiano opens a new restaurant at ifc mall
This Italian stalwart at The Royal Garden hotel in Tsim Sha Tsui, which first opened 31 years ago, now has a sister outlet at ifc mall on Hong Kong Island. Sabatini Ristorante Italiano boasts quite a storied history, having originally been founded by the Sabatini brothers in Rome in 1958. At this brand-new ifc mall branch, chef Marco Antonio Li Voti helms the kitchen (Marco is also the chef behind local dessert brand Holy Cannoli), offering the classic Roman-style dishes and ambience beloved by Hong Kongers for over three decades.
Sabatini Ristorante Italiano, Shop 4008, 4/F, ifc mall, 8 Finance Street, Central, 2610 0080, book here
Second branch of Big JJ Seafood Hotpot debuts at BaseHall, serving up cha chaan teng eats
Big JJ on Central’s Wo On Lane is not only famous for its cool-cat vibe and signature hotpot made with pork bone, knuckle, and clam; it’s also a firm favourite for its lunchtime non-hotpot specialties, which are an assortment of authentic cha chaan teng plates. Now, lunch-goers in Central have another spot to pick up Big JJ’s local noodle and rice dishes, with the shop recently opening a second location at BaseHall. The sausage and luncheon meat rice with fried egg and soy and scallion sauce is a pure nostalgic delight.
Big JJ Seafood Hotpot, BaseHall 02, LG/F, Jardine House, 1 Connaught Place, Central
Chef Marcello Scognamiglio opens modern Neapolitan Trattoria Felino on Star Street
Michelin-experienced chef Marcello Scognamiglio trades his hotel and private club work for this restaurant opening on Wan Chai’s Star Street. Trattoria Felino is an ode to the southern Italian cuisine of the chef’s home town of Naples. Designing a menu crediting his grandmother’s cooking, highlights include Neapolitan classics such as crudi, pizza nel ruotino, homemade pastas, and his nonna Ida’s meatballs, along with cast-iron half yellow chicken for a local injection of flavour.
Trattoria Felino, 1–7 Ship Street, Wan Chai, book here
