Last updated: 23 February 2017
February 2017
Carnival
If you’re in search of ways to relive crazy college antics, Carnival might just be your new haunt. With a 5,188 square-foot space fully equipped with Dart machines, Beer Pong tables, Craps, and Slap Cup tables, it’s also a good place to let your competitive nature run wild. The bar fosters a festive atmosphere, with bright red and white lights that bounce off the antique gold interior coupled with a large “Carnival” sign that lights up ostentatiously. They offer a good selection of unique cocktails like the My Little Pony (Sake, Crème de Framboise, Monin Rose, Half and Half, Yuzu Mix and Cotton Candy), Merry Poppins (Stolichnaya Vodka, Fresh Raspberries, Lime, Crème de Framboise, Tonic Water and Popping Candies) and shots such as Shrek (Cocalero, Red Bull and Popping Candy).
Carnival
Facebook Page or Tel: 3705 3985
Restaurant 1, 6/F, No. 8 Observatory Road, Tsim Sha Tsui
The Pond
Will it be a perfect marriage of captivating concepts or will it prove confusing? Recently opened at the Civic Square at Elements shopping mall, The Pond brandishes itself as a perfect blend of the elements of “Sea-to-table”, “Gastro Bar” and “Modern Chinese”. The main dining area is equipped with a seafood counter where diners can pick out the freshest catches and have them cooked to their liking, while the the à la carte menu includes a variety of modern-styled provincial cuisines, including the traditional Barbecued Peking duck, Sichuan translucent beef slices and the Sichuan spicy crispy chicken. Finally, the outdoor bar area serves Chinese cocktails and Peking, Huaiyang style bar snacks.
The Pond
Tel: 2258 2278
Shop R002-003, Rooftop Garden, Civic Square, Elements, 1 Austin Road West, Tsim Sha Tsui, Kowloon
UMI
Now with 8 restaurants under its wings, Le Comptoir restaurant group’s expansion since 2013 is almost unparalleled. Adding to the list of mostly opulent and expansive restaurants is an Omakase spot that sits only 10 guests. The restaurant is helmed by Yukio Kimijima who’s a fourth generation sushi chef and has over 50 years of experience in the craft. The omakase menu is priced at HK$1588 per person and is curated based on the freshest fish at his fingertips.
UMI
Web or Tel: 2956-3177
Shop 3, G/F, 159-163 Hollywood Road, Sheung Wan
Dinner service only during soft opening.
Moi Moi by Luke Nguyen
A successful restaurateur since the tender age of 23, Luke Nguyen’s establishment of Red Lantern in Sydney was only the first of his many achievements to follow. The Vietnamese-Australian chef has since built an empire that includes numerous award-winning cookbooks, restaurants, television shows and even a cookery school in Ho Chi Minh City. Finally opening its chic and edgy doors, Moi Moi by Luke Nguyen offers contemporary Vietnamese comfort food, with signature dishes including Aunty 5's rice cakes ($148) – pan-fried rice cakes topped with tiger prawns, caramelised pork neck and pork floss – green-tea-smoked duck breast salad ($138), chargrilled lemongrass Wagyu beef wraps ($148), and avocado tart with shiso and honeycomb ($88). Rotating lunch sets are offered at a reasonable $168 + 10% for two courses (+$38 to include dessert) while a dinner tasting menu is priced at just $428 per person (+$258 for wine pairings; minimum 4 people).
Moi Moi by Luke Nguyen
Web or Tel: 2808 1086
Lobby, Nexxus Building, 41 Connaught Road Central, Central
Café Siam
Any avid admirers of Thai food in Hong Kong would have likely visited or at least heard of Café Siam. Established in 1999, its long history in itself is a testament to the restaurant’s quality of food. After a reassuring presence in Central for almost 18 years, the Michelin-recognised diner is finally expanding to a second location. The Kennedy Town outlet serves items exclusive to the location like the Peek Gai Tod (Tom Yum) ($68) - deep-fried single bone chicken wing in Tom Yum. Other must-try items include the Gaeng Phed Ped Yang ($108) – a roasted duck in red curry, or the Tom Yum Goong Fried Rice ($152) served with a giant river shrimp.
Café Siam
Web or Tel: 2855 0810
G/F, 38 Forbes Street, Kennedy Town
Pici
Sometimes, all you need to beat the hump-day blues is a good ol’ bowl of fresh, hand-rolled pasta cooked to al dente in a homey setting. Nothing excessive, nothing gimmicky. This is the selling point of new Wanchai tenant Pici, opened by the team behind Pirata, The Optimist and TokyoLima. The pasta bar promises to deliver simple but satisfying Italian flavours and character through pasta dishes made from scratch and prepared with fresh, quality ingredients. The affordable menu is seasonal and showcases pasta dishes from all around Italy. Think orecchiette with spicy sausage ($110), oven-baked gnocchi gratin ($90) and black truffle and asparagus ravioli ($160), all served in sharing portions. There is also a handful of starters and desserts as well as simple Italian cocktails and wine by the glass or carafe.
Pici
Web or Tel: 2755 5523
16 St Francis Yard, Wanchai
January 2017
Halcyon
Taking over the hotspot previously occupied by Solas in LKF, Halcyon (pronounced 'hal-see-on') trends more upscale compared to its predecessor. An edgy cafe by day and a cocktail bar/music lounge by night, Halcyon is as serious about its music as it is about its cocktails. Equipped with an iconic Funktion-One sound system, Halcyon vows to leave its music in the hands of international DJs and musicians and adheres to a strict no commercial music and no requests policy. In the cocktail department, creative concoctions such as Smoke & Bones, made with Smokehead Whisky, black pepper, bone marrow and fresh ginger, and the Sweet Tooth, featuring vodka, Baileys, chocolate bitters and egg white, sound equally enticing.
Halcyon
Web or Tel: 3162 3710
G/F, 60 Wyndham Street, Central
Worth the Fuss
Live around the Happy Valley/Morrison Hill area and looking for a fresh place for your midweek alcohol fix? On top of flaunting a quirky name, WTF also crafts a range of unique cocktails including the Whisky Fix ($105), made with whisky, pineapple juice, passion fruit syrup, lime juice, nutmeg, cinnamon and mixed berries, the WTF Gin & Tonic ($105), made with blue-mallow-blossom-infused gin and tonic, as well as the WTF Punch ($105), prepared using cognac, maraschino cherry, dry Curaçao, lemon juice and fresh strawberries. The bar also houses over 60 options of whisky, 15 types of red and white wines and everything else you'd expect from a well-equipped boozer.
Worth the Fuss
Facebook page or Tel: 2792 0823
G/F, 10 Morrison Hill Road, Wanchai
Bizou
The sustainable restaurant wave welcomes another member to the family with the opening of Bizou, boasting Michelin-starred chef, master baker, pastry chef and chocolatier Magnus Hansson as the creative mind behind it. With sustainable farm-to-table dining as its central ethos, the Pacific Place–located American brasserie features a seasonal menu of comfort foods that focus on combining the five tongue tastes in every dish. Highlights include pan-roasted sweet prawns with hot-smoked paprika, garlic chilli oil, bitter herbs and salty fromage blanc ($148), chicory greens seasoned with soft-boiled egg, raw honey, Parmesan, Roquefort, lardons, crispy barley, crushed red chilli and lemon vinaigrette ($118) and oven-roasted Norwegian salmon with fresh herbs, lemon brown butter, Brussels sprout leaves and Cerignola olives ($248).
Bizou
Facebook page or Tel: 2871 0775
Shop 132, Level 1, Pacific Place, 88 Queensway, Admiralty
Dodam Chicken
The Korean fried chicken craze shows no signs of abating anytime soon. The latest addition to the KFC scene is premium Korean brand Dodam Chicken in Causeway Bay’s Lee Theatre. Dodam stands apart from its bird brethren because it bills itself as serving up ‘healthy’ fried chicken. Flavoured with 27 secret herbs, the chicken is first baked in a pizza oven, then roasted in a standard oven and finally fried for the ultimate triple-cooked crunchy exterior. When the chook is baked in the pizza oven, the heat gets up to more than 400°C, removing any extraneous fat. Take your pick from the likes of the Hwaduck original fried chicken ($178) and sweet and spicy chicken ($185), plus many more KFC options. Other creative Korean fusion dishes are also on the menu, including Gorgonzola pizza ($128), spicy seafood udon tang ($175) and tteokbokki carbonara ($148).
Dodam Chicken
Facebook page or Tel: 2333 8365/8375
18/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay
TokyoLima
From the team behind Pirata and The Optimist comes a third restaurant focusing on Nikkei cuisine – a fusion concept combining elements of Japan and Peru. TokyoLima presents itself as a casual izakaya that boasts an inviting environment utilising eclectic vintage furniture. Headed by Peruvian chef Arturo Melendez formerly of Chicha, the menu features seafood as well as exotic Peruvian ingredients, such as Peruvian aji amarillo chilli, passion fruit 'tiger’s milk', pickled kiuri and citrus shoyu. The restaurant also houses a notable sake menu crafted by mixologist Isabella Vannoni that aims to show that the Japanese national spirit can be fun and daring too.
Tokyolima
Web or Tel: 2811 1152
18 Lyndhurst Terrace, Central
December 2016
Joō de Rolls
Having launched at TST’s The ONE, Joō de Rolls specialises in an array of sweet and savoury churros prepared in the creative Japanese-dessert style that Hong Kongers obsess over. Signatures include strawberry churros ($88), lemon curd churros ($78) and – yep, you guessed it – matcha churros ($98).Looking for something savoury? Joō de Rolls has you got covered with an all-day breakfast ($98) that includes everything you know and love in the brekkie favourite ... except that the bread and potatoes have been substituted with churros. The churros dog ($78) is a hot dog that has churros in place of the bun.
Joō de Rolls
Facebook page or Tel: 3755 4848
Shop L408, 4/F, The ONE, 100 Nathan Road, TST
J.CO Donuts & Coffee
Having already made a name for itself in Indonesia, Philippines, Malaysia and Singapore, J.CO Donuts & Coffee's recipe for success lies in its fluffy doughnuts made using high-quality ingredients, paired with quality-brewed Italian coffee. On top of their most popular offering – the Al Capone, a white chocolate ring doughnut encrusted with toasted almonds – they also serve an array of inventive options including the White Desert with a sweet and creamy kaya filling topped with coconut flakes and the Avocado DiCaprio, an intriguing combination of avocado and chocolate crunch. As the name suggests, J.CO is as serious about coffee as it is about doughnuts. They utilise only the finest 100% Arabica coffee beans, medium-roasted to create a unique blend that is full bodied with low acidity.
J.Co Donuts & Coffee
Web or Tel: 6982 8282
Shops 1 and 2, G/F, 55 Hennessy Road, Wanchai
Alzina Spanish Asador
Yes, it’s true – Hong Kong has been inundated with Spanish restaurants of late, but Alzina stands out from the tapas pack. It’s headed by Spanish chef Juanjo Carrillo, who worked alongside Chef Andoni Luis Aduriz at two-Michelin-starred Mugaritz in northern Spain and ran two acclaimed restaurants in Barcelona. At Alzina, it’s the grilled dishes that take centre stage, especially Iberian pork in the form of ribs, cheeks and other traditional Spanish cuts. The Suckling Pig Our Way ($298) and the charcoal-grilled octopus with chimichurri sauce ($238) stand out too. They also house impressive tapas and paella collections, with the latter featuring green (green peppers and mixed herbs with cod and clams), red (Mediterranean red prawns and their juice), black (baby cuttlefish with Ibérico pork and artichoke) and even a vegan version paella that starts at $128.
Alzina Spanish Asador
Facebook Page or Tel: 2723 9833
29–31 Chatham Road South (or Hart Avenue), TST East
The Chin's
A new fine dining Chinese restaurant will be landing in Central in mid-December. At the helm is Executive Chef Ringo Chow, who has over 30 years of experience in the kitchen and specialises in Cantonese cooking and preparing premium seafood, showcased in signature dishes such as the Four Treasures (abalone, sea cucumber, shark’s fin, fish maw) and wok-fried crystal prawns with hairy crab coral. The design of the restaurant will be opulent, with brass and marble detailing and high-backed chairs.
The Chin's
Web or Tel: 2595 0808
G/F, 13 Stanley Street, Central
November 2016
12,000 Francs
The owners behind Madam Sixty Ate and Madam S’ate have embarked on another culinary venture with the opening of their third restaurant. Named 12,000 Francs, the restaurant serving European contemporary cuisine boasts a creative menu crafted by former Bibo and TRi chef Conor Beach. Examples from the initial menu, which is set to change with the seasons, include smoked coral trout and tiger prawn rillettes; gai lan with smoked almonds and anchovies and, the signature dish, suckling pig shoulder served in the pan. The restaurant also features an extensive wine list offered at reasonable prices. Their collection houses many boutique wines that are sourced by working directly with producers and boutique importers.
12,000 Francs
Facebook page or Tel: 2529 3100
G/F, Elgin Building, 43A Elgin Street, SoHo, Central
The Drunken Pot (Causeway Bay branch)
The Drunken Pot has been a favourite among diners for hotpot since its opening in TST early last year, known for their buzzy atmosphere, dark, exotic decor and inventive hotpot ingredients. The restaurant has kicked it up a notch with their new location by introducing the five-in-one broth called The Ultimate Drunken Pot featuring flaming drunken prawn broth, further enhanced by new hotpot dippers including squid balls made with pumpkin purée, strawberry and foie gras balls and black truffle, beef and cheese dumplings. The new outlet also serves dim sum at lunchtime with cutesy creations such as The Drunken Penguin (steamed penguin-shaped buns filled with lotus-seed paste), The Drunken Mon (pink steamed dumplings shaped like butterflies with a cheese, kimchi, shrimp and pork filling) and The Drunken Squid (squid dumplings in supreme soup).
The Drunken Pot (Causeway Bay branch)
Facebook page or Tel: 2323 7098
27/F, V Point, 18 Tang Lung Street, Causeway Bay
A.O.C.
From the makers of Winebeast and Le Bistro Winebeast comes A.O.C. The casual and cosy French bistro is the relaunched version of the former Le Café Winebeast and is helmed by the same chef, Stéphane Guillas. The focus of the menu is placed on food that pairs well with their extensive wine list, like the farmhouse pork tenderloin ($198, for two people) and the cheese platter ($88). Every item on the menu is listed with suggested wine pairings, and the wines are offered at very reasonable prices, with bottles sold at Winebeast retail store prices and a ‘by the glass’ menu that starts at $38.
A.O.C.
Web or Tel: 2479 6833
15 McGregor Street, Wanchai
Dining at Murasaki
New to Causeway Bay is a high-end omakase restaurant that boasts both superior food and interior design. Dining at Murasaki houses a sushi bar, a dessert lounge and a teppanyaki bar against the backdrop of Victoria Harbour, collectively accommodating up to 110 guests. The menu is a fusion of traditional omakase with French elements. Standouts items include French blue lobster with Hokkaido sweetcorn cream soup, pan-fried foie ras with raspberry and 75-degree chocolate sauce and Spanish langoustine with bonito jelly and honey citrus sauce. Not to leave out those on a meat-free diet, the restaurant also has a delightful vegetarian menu with items such as Hokkaido sweetcorn soup with aubergine purée and matsutake mushroom drops.
Dining at Murasaki
Web or Tel: 2817 8383
UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay
Cassio
The public of Hong Kong largely know dragon-i as one of the hottest clubs in town, with little knowledge that it also doubles as a modern Chinese restaurant during the day. With the opening of Cassio, the owners are making themselves heard loud and clear in the dining scene. The restaurant offers food by London-based Spanish restaurant Barrafina. Signature items include a variety of traditional and contemporary tapas dishes, including some of Barrafina’s classics like the Ibérico sobrassada, which consists of spiced and cured sausage served in a warm tortilla. Other highlights include the gambas al ajillo, Tasmanian prawns in a garlicky, buttery sauce, and the Ibérico pork ribs.
Cassio
Facebook page or Tel: 3792 0129
2/F, LKF Tower, 33 Wyndham Street, LKF, Central
The Coffee Academics (LKF branch)
The Coffee Academics, the beloved coffee speciality brand from Hong Kong, have opened their eighth outlet in the city. The LKF location centres around an open coffee bar and kitchen concept, where customers are encouraged to interact with master roasters, baristas and cooks about their special offerings. The new outlet is home to an array of brand-new coffee brews such as single-origin cups, cold brews, nitro coffee and more.
The Coffee Academics (LKF branch)
Web
G/F, 24 D’Aguilar Street, LKF, Central
Dragon Noodles Academy
As the third project by Singaporean investor Dining Workshop, following the successful establishment of Urban Park and Yum Cha in HK, Dragon Noodles Academy looks bound to make some noise. The restaurant aims to give a modern makeover to dim sum, noodles and classic Chinese dishes, served in a setting reminiscent of a 1970s kung fu academy with elements of lion dances, traditional Chinese herbal medicine shops and hand-carved dragons adorning different parts of the restaurant. Central to DNA’s menu are dishes prepared at the dedicated lobster noodle station, where they offer four different kinds of noodles along with lobster offered three ways: lobster claw, tail meat wontons and grilled lobster tail, submerged in a slow-cooked broth that takes five hours to prepare daily.
Dragon Noodles Academy
Web or Tel: 2561 6688
G/F, Man Yee Arcade, Man Yee Building, 68 Des Voeux Road Central, Central
Hungry Lobster
Hungry Lobster is a new fast-food restaurant serving fresh lobster and prime beef. The seafood is sourced straight from fishermen and delivered to the restaurant while still live. The star of the menu is the lobster roll ($138), made with a half lobster, lemon butter sauce and brioche bun, and the diced steak ($178 for 8 ounces), made with US Black Angus rib-eye. Those looking for a surf and turf experience can opt for the grilled live lobster and steak combo for two people, which includes a half lobster, 8-ounce rib-eye/sirloin/short ribs and fries and salad ($338). Other options include lobster tagliatelle, lobster bisque and lobster salad.
Hungry Lobster
Facebook Page or Tel: 9330 5378
Shop 3, G/F, V Point, 18 Tang Lung Street, Causeway Bay
Feather & Bone
Building on the success of its first store on Gage Street, Feather & Bone have expanded into Happy Valley. The new location is a cosy 26-seat eatery complemented by a smaller al fresco seating area that accommodates up to 12 guests, serving an all-day menu of Continental cuisine emphasising simple recipes made with fresh ingredients. Highlights include the sourdough tartine ($128), made with freshly baked homemade bread, roasted vegetables and choice of artisanal cheese, and the Martina omelette (HK$88) with fresh tomato, garlic, onion and minute-steamed kale, as well as a deli-style salad bar for diners hoping to be creative. The venue also includes a grocer selling a range of fine meats, wines and spirits. A particularly cool aspect is that guests can opt to have meat bought at the butcher’s counter cooked to their liking or with recipe suggestions from the expert butchers.
Feather & Bone
Web or Tel: 2836 3770
Shop A & C, G/F , Winner Building, Wong Nai Chung Road, Happy Valley
Bib n Hops
Taking over the premises that previously housed Bo Innovation, Bib n Hops aims to showcase Korean cuisine in a new light. The restaurant has an inventive menu crafted by three-Michelin-starred chef Alvin Leung along with head chef Yong-Soo Do, who hails from Busan, Korea. Signature dishes include the mung bean pancake with seafood ($108), yukhoe – Korean steak tartare ($158), cheese nakji – stir-fried spicy octopus with mozzarella fondue ($258) and the curry-enhanced house version of Korean fried chicken ($198). The 1,500-square-foot venue is cool, with urban graffiti, exposed brick and suspended Edison lighting. It's even home to a chic patio!
Bib n Hops
Web or Tel: 2882 9128
Shop 13, 2/F, J Residence, Ship Street, Wanchai
Spiga
Famous for cooking up Italian fare that is authentic through and through, two-Michelin-stared chef Enrico Bartolini is set to open his first restaurant outside Italy in Hong Kong in late November. The restaurant, piga, will offer the same signature tasting menu that earned the chef his two stars at Devero Restaurant in Mila. The interior of the 132-seater will be something to look out for too as it is designed by award-winning Joyce Wang, who is behind the beautiful Mott 32 and Rhoda. The restaurant will be divided into thematic areas showcasing Italy’s aesthetics in all its glory, including landscapes of piazzas, olive gardens and urban train stations.
Spiga
Web or Tel: 2871 0055
3/F, LHT Tower, 31 Queen’s Road Central, Central
October 2016
The Poké Co.
For a long time, the poké scene in Hong Kong had been more or less dominated by a single player, Pololi. But not anymore – The Poké Co. has entered the scene with a bang, boasting an extensive menu that houses everything from vegan, gluten-free and carb-free to no-added-sugar options. Their specially designed combinations include the classic tuna, showcasing leafy greens, kale, tuna sashimi and cucumber tossed in island sauce and served on seaweed salad, and the tofu and zoodles, a vegan and gluten-free delight of hand-cut courgette noodles, tofu, shredded cabbage, grated carrot and cherry tomato tossed in citrus miso and Korean fire sauce, topped with taro chips and sesame seeds. For those who prefer to get creative, they also offer the option of designing your own bowls, allowing you to choose your carb or veggie bases and choice of protein, sides and sauce.
The Poké Co.
Facebook Page or Tel: 3705 1782
Shop 2, G/F, Rialto Building, 2 Landale Street, Wanchai
Big Fernand (Causeway Bay branch)
Time and time again, we hear about how great Big Fernand’s burgers are, with some going so far as to saying they serve the best burgers in Hong Kong. A testament to their success, the burger joint renowned for giving traditional American burgers a French makeover have extended their territory to Causeway Bay. The menu in the new location is the same as that of their IFC flagship store, featuring six signature French burgers, from the new North Atlantic salmon burger – Le Salomon – to the original beef burger – Le Bartholomé – made from premium cuts of grade A Australian Angus beef reared without hormones or antibiotics.
Big Fernand (Causeway Bay branch)
Facebook Page or Tel: 6650 0652
G/F, 11 Pak Sha Road, Causeway Bay
Apinara Hong Kong
Any frequent visitor to Bangkok won’t be new to the name Nara Thai Cuisine. This award-winning restaurant has long been a favourite of Hong Kong travellers, and lucky for us, we no longer have to hop on a plane for a taste of these authentic Thai flavours. A joint project between Nara Thai Cuisine co-founder Narawadee (Yuki) Srikarnchana and Pearl Shek – co-founder of Isono in PMQ – Apinara Hong Kong offers many of the favourites of Nara, like the yellow curry soft-shell crab, along with creations unique to this location, including pad Thai diet, shredded papaya noodles with prawns in pad Thai sauce.
Apinara Hong Kong
Facebook page or Tel: 3107 1888/0688
Shop 205, Level 2, Pacific Place, 88 Queensway, Admiraltu
Soul Food Hong Kong
There seems to be no end to Black Sheep Restaurants' rapid expansion, with their latest venture being a collaboration with a celebrated Thai restaurant in Bangkok. Soul Food was started by Jarrett Wrisley, a seasoned American food writer who spent eight years travelling around Thailand and collecting recipes from every nook and cranny of the country. The restaurant serves regional dishes that are rare to find elsewhere in Hong Kong, including items like smoked duck and shiitake mushroom larb, a traditional Isaan salad, and kanom jeen, a fresh noodle dish served with curry from central Thailand.
Soul Food Hong Kong
Web or Tel: 2177 3544
26-30 Elgin Street, SoHo, Central
September 2016
Bistro Seoul
New to the Korean food scene in Hong Kong is Bistro Seoul, spanning over two floors in Wan Chai’s Lee Tung Avenue. Bistro Seoul’s ethos centre the concept of delivering true Korean flavours, from hiring Korean chefs to air flying fresh ingredients from Korea. Signature dishes include Pan-fried homemade Korean veggie dumplings served with Gochujang vinaigrette salad, Pork Rib Stew with Long Cabbage Kimchi and Eonyang-style Bulgogi featuring sliced beef marinated in sweet soy sauce with assorted mushrooms. The restaurant also stocks over 20 selections of Korean wine ranging from Makgeolli, Takju, Yakju to Soju. Greedy drinkies like us will probably opt for their sampler platter of 3 varieties at $90.
Bistro Seoul
Facebook Page or Tel: 3752 2882
Shop G22-23, Avenue Walk, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai
Beef & Liberty - California Tower
Riding on the back of the popularity of its first two branches, Beef & Liberty has introduced its third and biggest store in the heart of the city, California Tower in LKF. Saying the burger joint has stepped up its game would be an understatement, as not only has it moved into a massive 4,700 sq. ft.high-ceilinged space housing a cocktail bar and live DJs, it is also now home to a star-studded team comprising of Bar Manager Pawel Mikusek previously from Lily & Bloom and Duck & Waffle in London, and Uwe Opocensky taking the group executive chef role, previously helming the kitchens at Mandarin Oriental, Hong Kong.
Beef & Liberty - California Tower
Web or Tel: 2450 5778
No. 30-32 D’Aguilar Street, 3/F, California Tower, Lan Kwai Fong
Praya Waterside Eatery
Newcomer to the forefront of the culinary battleground that is Kennedy Town is Praya Waterside Eatery, taking over the former space of Kinsale. The new restaurant is led by Chef Mike fron Melbourne, who has worked with numerous outstanding chefs including Dietmar Sawyere and Greg Malouf. The menu isn’t cuisine-specific, but central to all dishes is a fixation to use rustic family-recipes without any pretentiousness. Signature dishes include Slow-Roasted Lamb Rump, Whole Roasted Red Snapper and Fishghetti, a convergence of fresh crab meat, scallops, shrimp and seared sea bass with roasted tomato, fennel, chilli, lemon olive oil and garden-fresh herbs.
Praya Waterside Eatery
Facebook Page or Tel: 2796 6004
Address: Shop 3, G/F, New Fortune House, 3-5 New Praya Kennedy Town
1563 at the East
A much-welcomed introduction, 1563 at The East has opened as a live music venue and restaurant that aims to nurture the local music industry. The vast 6000 sq ft space can accommodate 200 to 300 people and is equipped with an actual stage and a private room for musicians to rest and change. Music is the primary focus here, but foodies are not disparaged too as the venue is also a restaurant offering food from lunch till late, with unique items designed to pair with music themes on special nights, like Western classics for “Wild Wild West” on Wednesdays, and reinvented local delicacies such as 1563 Skewer Kobe Beef with Fried Hor Fun for Cantopop nights.
1563 at the East
Web or Tel: 2323 2538
6/F, Hopewell Centre, 183 Queen's Road East, Wan Chai
Pacific Place Openings
Pacific Place has gone through a total revamp in its dining sector which includes four new eateries that has now opened. Operetta offers classic Italian such as pizza, pasta and grilled meats with a Japanese touch. Two Michelin-starred Chef Mitsuru Konishi is at the helm of Operetta as the restaurant’s Culinary Director. Those looking for healthy and wholesome foods can look towards the new branch of Le Pain Quotidien for their sustainable range of soups, salads and sandwiches. L’Éclair de Genie is finally getting their well-deserved permanent store, and continues to serve their extremely photogenic éclairs. To balance out the sweetness, Nakamura Tokichi next door is bringing back their premium quality Japanese green tea after a successful pop-up.
Pacfic Place
Pacific Place, Admiralty
Deng G Bistro and Baijiu Bar
Elite Concept’s latest venture has opened in collaboration with one of the most talented Sichuan chefs in China, Deng Huadong. Deng G will serve up some of the most authentic and popular Sichuan dishes that spice lovers know and love including signatures of sliced pork with garlic and chilli, braised crab with preserved vegetables, crispy fish in spicy sauce and diced chicken with chilli and cashews. Chef Deng is known for using less oil than traditional Chinese chefs, so expect cleaner, more intense flavours. Interestingly, the menu is divided not by dish type or ingredients but by flavour profile, from mala (numbing and spicy) to sweet and sour – for the lightweights out there.
Deng G Bistro and Baijiu Bar
Web or Tel: 2609 2328
2/F, 147 Queen’s Road East, Wanchai
Seoul Bros - Wan Chai
We fall absolutely in love with Seoul Bros when they opened their first branch in Central last year. They presented themselves as one of the few solid options around the area when things are a little tight in the wallet. We were ecstatic when we heard the news of their new outlet in Wan Chai, where we now stroll over from our office practically every week to get a taste of their amazing fried chicken, bahn mi and bibimbap.
Seoul Bros - Wan Chai
Facebook Page or Tel: 2591 9978
Shop A, LG/F, 218 Wan Chai Road, Wan Chai
August 2016
Samsen
Located a stone's throw away from Hong Kong’s iconic Blue House, Samsen is the city’s first Thai restaurant dedicated to authentic Thai street food, in particular, traditional Thai noodle dishes. Chef and owner Adam Cliff opened this modest 35 seater as an ode to the simple and robust flavours of Thai soup noodles that he finds very representative of the signature flavours that earned Thai food its reputation. Signature dishes in the simple menu include the Wagyu Beef Boat Noodle in a dark rich broth simmered for hours served with fresh rice noodles, pork rinds and Thai watercress and the Chiang Mai Curried Chicken noodle soup made with fresh egg noodles, pickled mustard greens, lime and fried chili.
Samsen
Facebook Page or Tel: 2234 0001
Address: 68 Stone Nullah Lane, Wan Chai
ROJO Tapas Bar & Restaurant
Invigorating the Tin Hau/Fortress Hill neighbourhood, Jupiter Street has welcomed a new Spanish restaurant specializing in classics such as Octopus Tartare and Lobster Paella. The owner of the restaurant co-owns the fusion tapas restaurant Chico Chica in Sai Ying Pun.
ROJO Tapas Bar & Restaurant
Facebook Page or Tel: 2715 7777
Shop B, G/F, No.3, Jupiter Street, Tin Hau
Shanghai Min 1987
In celebration of the parent company’s thirtieth anniversary, Shanghai Min has introduced a brand new concept named Shanghai Min 1987 in Central and Tsim Sha Tsui. The new venues continue to uphold the restaurant chain’s ethos of serving authentic Shanghainese flavours, with items in the menu exclusive to these locations that utilize ingredients sent directly from Shanghai. Amongst these are the Signature Steamed Original Recipe Chicken Sprinkled with Minced Ginger Fries & Garlic and the Braised Pork Belly with Preserved Vegetable with Chinese Steamed Bun, with the former prepared using a three-generation recipe that was acquired by the chain at a staggering price of RMB1.8 million (yes - insane), and the latter an extremely technical dish that involves the chef crafting the intact pork belly into the shape of a pagoda.
Shanghai Min 1987
Tel: 2259 9393 (Central), 2369 8899 (TST)
3/F, Man Yee Arcade, 68 Des Voeux Road, Central
UG 2-13 & 45-51, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui
The Elephas
Located within fitness facility The Warrior Academy, this new health-food eatery and coffee bar is all about using wholesome and high-end ingredients that don’t compromise on taste. The menu is Thai inspired, with signature dishes including crispy vermicelli with chicken and omelette in sweet chilli sauce, slow-cooked pork cheek with radish, bean sprouts, onion and black sesame dressing and grain-fed beef with roasted beetroot, baby spinach and honey lime dressing, on top of a sizeable selection of salads and smoothies designed to complement any workout. Their offerings range from fully raw to gluten free, so there's something for everyone. They’re also very particular about their coffees and teas and collaborates with Blooms Roastery & Craft Tea by Hong Kong celebrity Moses Chan to design a beverage menu filled with special blends of coffee and teas sourced from everywhere around the world.
The Elephas
Web or Tel: 2838 3979
Shop 118, 1/F, Hong Kong Plaza, 188 Connaught Road West, Sai Ying Pun
July 2016
Second Draft
Following the success of TAP - The Ale Project in Mongkok, the same team behind the project has launched a second bar and restaurant, this time in the quiet neighborhood of Tai Hang. The new venture is home to locally-brewed beers and rare imports, complemented by creative dishes crafted by chef May Chow behind Little Bao. The menu houses a range of Hong Kong and regional-Chinese dishes with a twist, with signature items including Edamole (Edamame dip, wonton skin chips, furikake), Flower Crab Pasta (house dressed flower crab with a rich butter sauce on thick Shanghainese noodles) and Lamb Shoulder Chiella (a portmanteau of “Chinese” and “Paella”; featuring a lamb shoulder, slow-braised Adobo style, on a bed of rice & Shanghai bakchoi).
Second Draft
Facebook Page or Tel: 2656 0232
Address: G/F, 98 Tung Lo Wan Road, Tai Hang
Little Creatures
Craft beer is a seemingly never-dying trend in Hong Kong, as evidenced by the opening of Little Creature’s micro-brewery and restaurant in Kennedy Town. The brewery was founded in Western Australia and currently runs six outlets throughout Australia, with Hong Kong as its first international outpost. The massive space they own is home to dinner-style booths on the front half and brewing vats behind a bar on the other, serving modern fusion cuisine ranging from smash avocado bowl and crispy chicken to pork belly sandwich to mushroom risotto, and of course fresh beers ordered separately or in a platter that comes with a generous pour of six of their beers.
Little Creatures
Web or Tel: 2833 5611
Shop 1, G/F New Fortune House, 5A New Praya, Kennedy Town
Okra Bar
Okra Kitchen opened in February this year and has gained massive popularity in the short few months of its existence. Keeping its momentum high, Okra Bar is opening as a more intimate sushi bar offering only tasting menus, one floor above Okra Kitchen. The six-seater bar offers premium sushi focusing on aged and obscure fish with a thoughtful beverage pairing program.
Okra Bar
Web or Tel: 2806 1038
110 Queen’s Road West 1/F (MTR : Sai Ying Pun)
Kasa Central
We loved the inventive and flavourful Cantonese dishes when Kasa opened its doors in August last year. Following the success of its first establishment, Kasa has opened a second branch in Central, this time focusing on delivering a plant-based, MSG-free menu in light of the new health trend in Hong Kong. The new venue is also perfect for office-dwellers looking for healthy take-away meals, allowing customers to pick three dishes of their choice from the different categories: fibres, carbs and protein. A total of 12 options are available across the three categories and include quinoa with minced chicken, dried cranberries and anchovy purée, cold tofu with homemade celery chili sauce and chili oil and homemade beetroot noodles with sour spicy sauce and homemade sesame oil.
Kasa Central
Tel: 2868 6864
G/F, 61 Wellington Street, Central
June 2016
Eiffel Bistro
Located a stone’s throw away from Taikoo Shing Citiplaza, Eiffel Bistro is all about delivering an authentic Parisian-style bistro experience. The new restaurant serves authentic French cuisine featuring French staples like onion soup, beef tartare and homemade duck foie gras, and is meticulous about creating a Parisian vibe too with an open kitchen,floor-to-ceiling windows and artworks inspired by the iconic Eiffel tower.
Eiffel Bistro
Web or Tel: 2446 1598
Hing On Mansion, 5 Tai Yue Ave, Tai Koo
Amalfitana
Finally fulfilling our wishes of having pizza by the ocean, Amalfitana is a new Italian haven from the boys behind Central hotspot Rummin' Tings, the Roopchand and Chellaram brothers. Using a 36 hour slow-rise dough that is reputedly easier to digest, the pizza there also has the benefit of being lighter and crunchier than what's on offer from the usual pizza places in the 852.
Amalfitana
Web or Tel: 2388 7787
The Pulse, G/F, Shop 105, 28 Beach Road
UFUFU Cafe
Hailing from Kyushu, UFUFU Cafe boasts a staggering 115 different flavours of parfait prepared with homemade ice-cream and seasonal fruits from Japan. They've also specially designed four different concoctions catered to the taste buds of Hong Kongers that are limited to only 20 servings a day, including the Japanese white peach parfait which makes use of an entire Japanese peach, as well as the mango pomelo parfait which consists of coconut milk sago, mango pieces, a scoop of mango sorbet and a generous swirl of whipped cream. Apart from their impressive list of desserts they also offer a range of savoury Japanese dishes.
UFUFU Cafe
Facebook Page or Tel: 2711 6117
5/F, Tern Plaza, 5 Cameron Road, Tsim Sha Tsui
The Drawing Room
The Drawing Room has made a return to the space previously occupied by Vasco in PMQ. Originally a Michelin-starred restaurant located in Causeway Bay until it closed in 2014, Chef Gabriele Milani has brought back classic favourites such as Italian red prawn linguine, and grilled quail with foie gras as well as new innovations ranging from burrata with marinated red prawns, to spaghetti with sea urchin and bottarga.
The Drawing Room
Web or Tel: 2156 0888
7/F, Block B of PMQ, 35 Aberdeen Street, Central
Potato Head Hong Kong
Originating from Bali as a beach club, Potato Head has expanded to Hong Kong as it's second international outpost based on its forte of creating unique concepts that meld upscale lifestyle with sophisticated dining. The 8,000-square-foot multi-purpose space sitting in Sai Ying Pun is home to an Indonesian Restaurant, a music venue, an all-day cafe and bar, a coffee shop as well as a retail section.
Potato Head Hong Kong
Web or Tel: 2858 3036
100 Third Street, Sai Ying Pun
BOND Restaurant & Bar
Opened by Hong Kong restaurateur John Liang who also brought us Three Monkeys, Momotaro, Sushi Gin and Chibee Chicken and Beer, BOND is an upper scale eatery that has been introduced to the otherwise slower-moving neighbourhood in the Hong Kong food scene, Tai Hang. The restaurant offers a diverse range of cuisine where you'll find anything from Classic French Onion Soup to slow-cooked USDA Baby Back Ribs to Burrata Ravioli. The premise is designed with the concept "luxury meets industrial" in mind and is evident both in its interior and in its spacious terrace overlooking the neighbourhood.
BOND Restaurant & Bar
Facebook Page or Tel: 2151 1777
2/F, 98 Tung Lo Wan Road, Tai Hang, Causeway Bay
Buenos Aires Polo Club
The newcomer in Black Sheep Restaurant's ever expanding portfolio is an Argentinian Steakhouse that aims to mimic an exclusive gentlemen's polo club back in the 1900s. The interior is everything you would imagine in a posh gentlemen club that breathes history and elegance: rich wooden decors, plush banquettes and walls adorned with oil paintings and antiques. They specialise in free-roam Argentinian beef and also houses an impressive list of Argentinian wines.
Buenos Aires Polo Club
Web or Tel: 2321 8681
7/F, LKF Tower, 33 Wyndham Street, Central
AnOther Sweet Place
Hong Kong welcomes another sweet place, AnOther Sweet Place. Yes you read that right and we wrote that right. AnOther Sweet Place serves a range of handmade, inventive confectionaries accompanied by freshly baked bread, specialty soft serves, cold-pressed juices by Water Juicery and more.
AnOther Sweet Place
Web or Tel: 2523 4388
Shop G, G/F, Lyndhurst Building, 23 - 29 Lyndhurst Terrace, Central
Qi-Nine Dragons
Ready your jugs of water because Michelin-starred Sichuan restaurant Qi-House has opened a sister restaurant on the Kowloon side. The new venue, named Qi-Nine Dragons, boasts a 2,000 sq. ft. dining room capturing the old charm of Sichuan and complete with a spacious terrace atop Prince Tower for alfresco dining with breathtaking harbour views.
Qi-Nine Dragons
Web or Tel: 2799 8899
20/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui
Cochin
Recently opened on Peel Street, Cochin is a French Restaurant and Bar that has a knack for incredible cheeses and other top-quality produce ranging from wines, charcuterie, caviars and more from every corner of the world at deli-friendly prices..
Cochin
Web or Tel: 2561 3336
26 Peel Street, Central
Passion
The French-style patisserie by swiss-born baker Gerard Dubois seems to be on fire, and has opened his sixth branch in Hong Kong and Macau over the past six months. The latest venue is its flagship store and is a two-story full-blown restaurant with food offerings expanded to include freshly made gelato, casseroles, pizzas and much more.
Passion
Web or Tel: 2833 6778
G11, G12 and F12A, Lee Tung Avenue, No. 200, Queen’s Road East, Wanchai
The Parish
Getting ever more diverse, the Hong Kong F&B scene is about to welcome The Parish, which specialises in old school Cajun and Creole cooking. The restaurant's menu, in line with its interior, is simple and unpretentious, packed with New Orleans-style classics that aims to conjure up a feeling of family and comfort food like Homemade Corn Bread, Crawfish Pie, Southern Fried Chicken and the staple Jumbo Prawn and Chicken Jambalaya.
The Parish
Web or Tel: 2803 0050
44 Staunton Street, Central
Ophelia
Adding to the family of new restaurants and bars at Lee Tung Avenue is Ophelia, a bar that could easily be one of the most beautiful in town. The man behind the concept is Ashley Sutton, responsible for many of the most buzz-worthy nightlife destinations around Asia such as Iron Fairies, Maggie Choo’s and Sing Sing Theatre. The Hong Kong venue has a theme surrounding peacocks while also being reminiscent of the city’s 19th century upscale opium dens. The bar houses a unique list of cocktails like The Jade Cat (Iwai Japanese Whiskey, Baika Ranman Ume Shu and House-made Bitter Green Tea Liqueur) and Le Plumage (Sagatiba Cachaça, Blood Orange, Gold Slab Syrup, Shisandra Dram, Lime, Chilli Infused Charred Pineapple and Green Tea Chocolate Rim).
Ophelia
Facebook Page or Tel: 2520 1117
Shop 39A–41A, 1/F, The Avenue, Lee Tung Avenue, Wan Chai
HOME - Eat to Live
Great news for you central folks looking for healthy and energising meals. Healthy, organic and sustainable plant-based cooking is the core ethos of this new restaurant. Ingredients are sourced locally and the entire menu is free of meat/fish, preservatives, refined sugars, artificial sweeteners, food dyes, trans-fats, soy isolates and bleached flour. Signature dishes include the Polar Bear burger, (a beetroot, mushroom and oat patty topped with roasted bell peppers, smoked eggplant caviar and classic aioli ) the Silky Sifaka earth bowl (anise and clove broth, noodles, seasoned garden greens, lime, avocado, bean sprouts, onion, cilantro, Thai basil) and jalapeño (a fragrant alternative to Vietnamese pho).
HOME - Eat to Live
Web or Tel: 2777 4777
Shop G01 & 101, Nexxus Building 77 Des Voeux Road Central, Central
DACHA
Run by two Ukrainian sisters, DACHA is all about bringing traditional and high quality Eastern European Food to Central. All food served in the premise is made by the sisters themselves, including pelmeni, borsch and also some traditional Eastern European desserts.
DACHA
Web or Tel: 2420 3555
38-40 Hollywood Road, Central, Hong Kong
PLAYT
Café One, located at the Park Lane Hong Kong, is getting a full make-over and reopens in June as PLAYT. The new decor is m