Keeping up with new restaurants in Hong Kong, let alone new chefs and new menus, can be tricky. Our restaurant news round-up will help keep you in the loop about the city’s ever-evolving dining scene. From the latest eatery to open its doors to celebrity chefs to Hong Kong brunches and cool new bars, we’ve got some tasty updates for foodies!
New restaurants, bars and menus to try
Fresh twist on mooncakes
Conspiracy Chocolate offers pistachio mooncakes with a fresh raspberry centre, creating a balance of nutty and fruity flavours. Each mooncake is presented in elegant packaging, with customisable graphic designs available for corporate orders. They can be purchased from Conspiracy Chocolate’s chocolate lab in Wong Chuk Hang, City Super and Whisky Library.
conspiracychocolate.com/mooncake
New daily stop
General Provisions by Alfred’s has opened on the third floor of Landmark, offering an all-day space where visitors can find specialty coffee and tea, gourmet provisions, gifts, retail products and selected bottles. The wine selection includes options for different tastes and occasions, with bottles available to purchase and enjoy at participating Leading Nation dining outlets, subject to service fees. The offering also includes sandwiches, salads and cold-pressed drinks for convenient dining throughout the day.
IG @generalprovisionsbyalfreds
Flavour fusion!
CHIU San, a new Chiu Chow-Japanese fusion restaurant, has opened in Kennedy Town. Created by third-generation members of a Chiu Chow restaurant family, it combines traditional ingredients and cooking methods with Japanese flavours and teishoku-style set meals. The menu includes stone-grilled beef short rib, salt-grilled yellow croaker, grilled Spanish pork belly and fish sauce chicken, with Japanese soup, salad, pickles, rice and dessert. The design includes street-art décor and lifestyle merchandise.
IG @chiusanhk
Food with a view at One Peking
The two floors of One Peking in TST have been transformed, with Aqua Restaurant Group opening Canton Library on the 29th floor and the reimagined Vesu Pizza Bar on the 30th floor. Canton Library explores Lingnan culinary heritage through Cantonese and southern Chinese dishes, dim sum, seafood and tea-inspired drinks. And Vesu Pizza Bar returns with Neapolitan-style pizzas, drinks and guest chef collaborations (including one with Melbourne’s SHOP 225 on 11 September). Come for the food, stay for the fab views of Victoria Harbour!
New Italian in Central
From the founders of Trattoria Felino, Il Presidente on Duddell Street is a restaurant and cocktail bar that draws on classic Italian hospitality, combining traditional dishes with a menu inspired by regional recipes. Expect the likes of beef carpaccio, homemade agnolotti, cannelloni, veal chops and porchetta from executive chef and co-founder Marcellon Scognamiglio, while the bar offers 12 Italian-inspired cocktails. Open for dinner and for lunch from mid-September.
Kyoto-inspired wagyu
Following a soft-opening period, GYU+ Bar by Miyoshi is having its official launch at Lee Garden One on 2 September, with a new menu centred on wagyu. The venue is inspired by Kyoto’s Niku no Takumi Miyoshi, a restaurant concept developed by Chef Tsutomu Ito after years of exploring how different cuts and cooking methods bring out the flavour, aroma and texture of wagyu. The Hong Kong restaurant serves the likes of wagyu sashimi, sushi, shabu-shabu and wood-fired beef, interpreted by Executive Chef Ayumi Matsuda.
New menu at Nana’s Green Tea
Japanese dessert specialist Nana’s Green Tea is celebrating its 25th anniversary with a limited-edition menu – and we just had to give it a try! Created in collaboration with Yamamasa Koyamaen, a renowned Kyoto producer with 165 years of tea-making heritage, it includes the Premium Matcha Parfait, featuring delicious layers of matcha cream, jelly, velvety matcha chocolate cubes, crunchy Biscotti, cereal flakes, and chewy mochi balls. The chocolate was so good that we purchased a box to take home! The Triple Matcha Soft Serve, meanwhile, delivered a smooth, rich texture and the perfect balance of sweet, silky dairy with slightly bitter matcha – not to be missed by matcha-lovers.
The savoury dishes didn’t disappoint either. We’ve found a new favourite in the Korean-style Tuna Yukhoe Donburi with Onsen Egg. Served with miso soup, tofu strips and ginger shoyu, this rice dish packs a healthy and delicious combo of proteins and veggies, including okra, Chinese yam, cucumber, nori, sesame, watercress and pickled radish.
With comfortable seating, soft jazzy music and friendly staff, Nana’s Green Tea oozes a fun and casual atmosphere. Apart from matcha, the menu also offers a variety of black sesame, azuki and hojicha-infused drinks and desserts, as well as salads, rice and udon dishes.
Shop B128, AIRSIDE, 2 Concorde Road, Kai Tak
airside.com.hk/dining/nana’s-green-tea
We review Parkside@Nina CWB
Expat Living’s May Yuk Lee dines at Parkside@Nina CWB and shares a little secret: it has some of the best and most Instagrammable desserts in town!
Opened by the esteemed Nina Hospitality group, Parkside@Nina features an ethereal, nature-inspired design, with ambient lighting that made us feel like we were stepping into a dream world. The warm and welcoming staff were a delight too.
The menu boasts an impressive assortment of Western and Asian dishes, as well as some unique fusions. With help from our server, we decided on a few chef-recommended mains to share, including the signature wagyu beef burger and creamy mushroom risotto, both arriving in generously sized portions. The Soft Shell Crab Linguine Aglio e Olio, meanwhile, is a delicately spicy and garlicky affair, with the largest serving of soft-shell crab we’ve seen in the city, while the Hainanese Chicken Rice was full of flavour and perfect for sharing.
My personal motto when dining out? There’s always room for a dessert… or three! The Lychee & Hibiscus Pavlova was sweet and tangy with its raspberry sorbet, and the Wood Fossil Chocolate Cake – made with world-class Valrhona chocolate – was rich and velvety. But it was the Matcha Tiramisu that stole my heart. Combining classic tiramisu ingredients with smooth matcha powder, sweet honeycomb pieces, meringue puffs and crunchy kataifi (of ‘Dubai chocolate’ fame), it was simply irresistible.
Pro tip: If you’re looking for a dessert to impress friends, try the Caramelized Banana, which comes served on a bed of dry ice. One for our next visit!
18 King’s Road, Nina Hotel Causeway Bay, Tin Hau
IG @parksideatnina
Where to try Kyoto-style espresso
Blue Bottle Coffee’s new café at Cityplaza in Taikoo Shing takes inspiration from Hong Kong streets, combining ironwork, folding doors and grid structures influenced by traditional scaffolding and bamboo weaving. It’s also the first HK café to serve Kyoto-style espresso, a slow cold-extraction coffee designed to maintain flavour and texture over ice. The café has partnered with local metalsmith studio LOUUD to create limited-edition iron keychains to reflect the connection between local craftsmanship and contemporary café culture.
A bite of Lisbon
Manteigaria, the Lisbon bakery known for its Pastéis de Nata, opened its first Hong Kong flagship in Central in May. The bakery prepares and bakes its Portuguese custard tarts throughout the day, allowing customers to watch the full process. To celebrate the launch, 300 freshly baked tarts were given away on opening day, with a bell rung to announce each batch fresh from the oven. Yum!
Argentinian steakhouse with soul
Don Pedro is a newly opened steakhouse and wine bar in Sai Ying Pun (1 Second Street) that embodies a deep passion for Argentine culture and cuisine. With premium beef sourced from prestigious farms, inhouse dry-ageing, and an extensive wine programme celebrating the South American country’s signature grape, Don Pedro aims to be a neighbourhood favourite renowned for its fine ingredients, service and a laid-back, authentic atmosphere.
Well-crafted classics
Avalon has opened at H Queen’s in Central (2/F), offering a modern take on global comfort food by Elite Concepts. The restaurant focuses on familiar dishes prepared with careful techniques and in-house craftsmanship. Signature items include clam chowder with smoked bacon, a lobster and crab roll, Scotch egg, and sticky toffee pudding. It’s designed as a calm dining space for both lunch and evening meals.
Great result for Hong Kong’s dining scene!
It was fitting that Hong Kong hosted the most recent unveiling of Asia’s 50 Best Restaurants, as six HK restaurants featured in the top 50. And this included the first two spots in the list! The Chairman took out first place, and Wing came in second.
Other entries included Neighbourhood (no.24), Estro (32), Caprice (35) and Mono (46), with four other HK establishments making the extended list (51st to 100th). Congrats to all for their hard work and fabulous food. Might be time to make a dinner booking!
See the full list at theworlds50best.com.
Sips with a view
JIJA by Vicky Lau introduces “JIJA in The Living Room”, a new afternoon tea created by Vicky Lau at Kimpton Tsim Sha Tsui Hong Kong. The weekend tea set invites guests to slow down over savoury bites like the Yunnan Mushroom Sando and Braised Lamb with Rose Tart, followed by sweets including an Emerald Tart, Dark Chocolate Crémeux and Salted Egg Scones. Served with Chinese teas including Yunnan White Tea and Jasmine Dragon Pearls, the experience unfolds against views of Victoria Harbour.
Italian food tales
Chef Paolo Olivieri has opened DIECI, introducing his idea of “Osteria Futura” to Central. Inspired by his childhood in Villa San Giovanni in Tuscia, he presents a menu of ten seasonal dishes that change every month. Each plate reflects memories of rural Italy, from the olive oil from his hometown to handmade pasta and slow-cooked ragù. Daily specials are shaped by market finds, adding surprise to the table. The space recalls a 1970s trattoria, with a chef’s table at its centre where stories are shared alongside food.
DIECI serves lunch and dinner from Tuesday to Sunday.
French culinary journey
French chef Daniel Boulud is set to open Terrace Boulud in March, at Landmark Prince’s. Created in partnership with Mandarin Oriental, Hong Kong, it marks the hotel’s first dining concept outside its main building.
Boulud grew up near Lyon, and his menu brings French brasserie cooking shaped by his travels. Its four pillars are tradition, seasonality, vegetables and global flavours, alongside dim sum that links French and Cantonese techniques. Executive Chef Aurélie Altemaire leads the kitchen, guiding daily service from lunch to late evening.
Women in hospitality
Did you know that less than 7 percent of the world’s best restaurants are led by female chefs? “Rise to the Table” is a leadership programme created by Rosewood Foundation that seeks to address this imbalance.
Hong Kong’s female bartenders, chefs, sommeliers and service professionals are invited to apply for the initiative, which is aimed at women with at least five years of experience who want to step into leadership roles and help shape a fairer hospitality industry.
Selected participants took part in a week-long learning programme in Hong Kong in March 2026, which will be followed by a year of guided mentorship with industry leaders. Through workshops, discussions and shared experiences, the programme focuses on confidence, decision-making and long-term career growth while encouraging participants to support change within their own professional communities.
careers.rosewoodhotelgroup.com/risetothetable
A taste of Jiangnan
Petit Jardin on The Peak is the sister restaurant of Michelin-starred Jardin De Jade. Founded in Shanghai in 2014, it offers a modern interpretation of Jiangnan cuisine, blending Huaiyang and Shanghainese influences into dishes such as its platter of soft gua bao buns with different fillings, and a trio of xiao long bao flavours. Enjoy handmade dim sum, fresh seafood, noodles and beverages, all with those amazing Peak views down to Victoria Harbour.
Mediterranean vibes
Carmela, which opened in late 2025, is created by the team behind Francis and Francis West. It’s an all-day spot where Central’s busy rhythm connects Mediterranean cooking. The menu shifts from bright salads and pasta at lunch to shared plates in the evening, with dishes crafted with simple ingredients treated with care. From warm sourdough fougasse to octopus, ricotta and housemade ravioli, each plate reflects an easy, coastal style, with soft light, natural textures and thoughtful drinks adding to the calm atmosphere.
A feast made for sharing
SPIGA offers a weekend brunch that brings people together over generous platters from the sea, the farm and the land. First you choose a starter board, enjoy some lively antipasti, then select a main before ending with a roaming dessert trolley. With revised portions and pricing to suit real appetites – including great free-flow deals from $258 – the meal is designed for enjoyable, unhurried sharing.
Available weekends and public holidays. bit.ly/spiga-menu
# Hong Kong Wine & Dine news from 2025
Pasta with a local twist
Now open at the East Kowloon Cultural Centre, Mi Manchi is the creation of founders Gary and Horry, who wanted to share their love for food that connects people. The restaurant reimagines Italian cuisine with local Hong Kong ingredients – so, you’ll find the likes of salted fish, Hua Diao wine and XO sauce popping up in their handmade pastas and pizzas. Mi Manchi has a cosy wood-toned interior that provides a warm space for food lovers, art lovers and families alike.
A symphony of smoke
Torikaze has launched at Forty-Five, Landmark, bringing Tokyo’s revered yakitori tradition to the heart of Hong Kong. Founded by Chef Yoshiteru Ikegawa, celebrated for his mastery of binchotan charcoal grilling, the restaurant is led locally by Chef Ryo Matsui, his handpicked disciple. Guests sit at a 16-seat counter, watching each skewer come alive over glowing embers, from tender chicken cuts to seasonal vegetables.
sevenrooms.com/experiences/torikazehongkong
Sophisticated sips
Yume is a Japanese-inspired cocktail lounge recently opened in the alley space where legendary nightlife spots Drop and Quality Goods Club once thrived. The new venue takes its foot off the dance club pedal a little, aiming to provide a space where people can relax, connect and enjoy artfully crafted drinks. Yume blends Japanese design with HK’s creative energy, transforming from a calm cocktail setting at dusk into a lively night scene.
Enjoy innovative drinks (think bourbon “fat-washed” in shiitake mushrooms with coffee liqueur), shareable dishes (think Japanese curry empanadas) and a future programme of musical and cultural collaborations.
Midnight feast, Thai-style
Hotel ICON’s The Market presents “Thai Temptations: Late Night Edition”, a new dining experience that celebrates Thailand’s street food culture. Curated by Thai Chef Jack Pinkkang, this special supper features authentic Northern Thai flavours and desserts, including Mango Sticky Rice, Thai Red Ruby with Taro Ice Cream, and Patongo with Pandan Coconut Custard. Guests can also enjoy tasty Thai barbecue platters of chicken, pork, seafood and more, served with signature dipping sauces.
The event brings Thailand’s night markets to Hong Kong every Friday and Saturday from 10.30pm to 12.30 am, starting at $98 per person. hotel-icon.com
Seasons on every plate
Mebae Kappou in Tai Po brings a refreshing take to Japanese fine dining, created by three chefs – Wai, Wah and Leo from the renowned Tenku RyuGin. Drawing from nearly two decades of culinary experience, they reimagine kappou cuisine with a modern, approachable spirit. Each omakase meal celebrates seasonal ingredients from Japan and beyond, with about half sourced locally for balance and freshness. Guests can watch the chefs at work in an inviting ten-seat counter setting, where each dish is explained and shared with warmth. The evolving menu changes with the seasons, offering creativity in every course.
Flavour and fun
Boticario draws friends and families to the east side of Tsim Sha Tsui with its lively atmosphere and tempting menus. Visitors can enjoy a weekday lunch set of two courses for $158 or a weekend brunch of three courses at $198, complete with a main dish, starters and desserts to share. Happy Hour brings great deals, and weekends light up with live band performances.
sandshospitality.com/portfolio/boticario
Tapas Tuesdays!
Our amigos at Que Pasa in Tai Hang have launched all-you-can-eat Tapas Tuesdays, offering a 90-minute free flow of 15 tantalising tapas for just $248 per person. With happy hour from 3 to 6pm and extended to 8pm, it’s time to get the party started! After a refreshing watermelon gazpacho livens the palate, dive into bocata bread with pork carnitas, smoked salmon bikini, fried cauliflower with red mojo sauce and mushroom ajillo with toast. Classic Que Pasa staples like tomato bread, patatas bravas, meatballs and juicy prawn rice are as delightful as ever. There’s also a range of add-on mains, including a 250g ribeye ($88), a quarter suckling pig slow-cooked for 16 hours ($138) and a lovely lamb T-bone ($108).
Que Pasa is always a treat and Tapas Tuesdays has become very popular with the residents of Tai Hang, so don’t hang about! Salud!
9169 0298 | [email protected]
Flavours of Jeju
O’rm is the creation of Chef Junwoo Choi, Beverage Director Ted Ko, and Curatorial Director Stella Yim, who came together to share their passion for Korean food, drink, and culture. In particular, the intimate 20-or-so-seat restaurant in Soho is inspired by the heritage and cuisine of Jeju Island, a place close to Chef Jun’s family and a constant source of creativity. Guests can enjoy shareable dishes like light kimbap, salads and grilled meats, alongside artisanal Korean spirits.
From hive to table
Heimat is a Michelin-recommended German restaurant that brings together food, nature and celebration in a creative way. Chef Peter Find is currently showcasing local wildflower honey in the Lam Tsuen Honey Afternoon Tea, featuring everything from a classic bee sting cake to smoked duck with a honey glaze. Guests can even join a Honey Soap Workshop to make their own bee and honeycomb soaps. Also at Heimat is a Champagne Dinner, on 11 September, in collaboration with Dram Good Stuff. The five-course experience highlights stone bass, beef sirloin and German hand-shaved noodles, paired with renowned French champagnes. heimat.hk
Super sips at Vesu
Vesu Pizza Bar is turning heads with a new bar program, “SIP Happens”, that celebrates both Hong Kong and Italian flavours. Guests can sip on eight inventive creations – some spiked, some spirit-free – ranging from the playful Bo Lo Bao with pineapple soda and butter foam, to the bold Tomato Gimlet infused with basil gin and tomato cordial. The menu invites guests to enjoy a flavourful adventure, whether it’s a zero-alcohol concoction or something much punchier. Try them with one of Vesu’s cheeky pizzas, of course! vesupizzabar.com.hk
Quiet beauty
The Aubrey in the Mandarin Oriental, Hong Kong has launched The Art of Shibumi, a new cocktail menu crafted by award-winning Bar Manager Stefano Bussi. Inspired by the Japanese philosophy of shibumi – referring to a quiet, understated form of effortless refinement – the menu reimagines cocktails through four stylistic sections: Elegant, Refined, Imperfect and Balanced. Each drink blends creativity, restraint and sustainability, from floral martinis to bold experiments using upcycled ingredients. Guests are invited to taste flavours that reveal themselves slowly, rewarding curiosity and reflection with every sip. mandarinoriental.com/hongkong
Yunnan culture on a plate
A new opening in Central is Mushroom Hong Kong, designed to introduces diners to the flavours of Yunnan cuisine. The province is known for its wild mushrooms, mountain herbs and artisanal dairy, and the idea of Mushroom is to celebrate the cultural and ethnic diversity of Yunnan while presenting dishes with a modern touch. Chefs from that part of China, led by the culinary director, prepare specialties like Stir-fried Tiger’s Paw Mushroom, Nuodeng Ham with Rushan Cheese, and Roasted Milk Slices with Rose Sauce. 7/F, California Tower, Lan Kwai Fong, Central | 6502 3559
Taste mavericks
Chef Richard Ekkebus is turning LMO Freshly Baked into a playground for Hong Kong foodies. The Tastemaker Series brings in culinary wizards from Yardbird, Bar Leone, The Chairman, TATE Dining Room and Little Bao to recast their dishes as handy sandwiches, soups and pies for Central’s bustling crowd to grab‑and‑go. Every month offers a fresh menu, plus $10 from each order aids mental health charity MINDSET. Until September 2025. mandarinoriental.com/en/hong-kong/the-landmark
Weekend brunch at Tango
Meat lovers always have something to celebrate at Tango Argentinian Steakhouse in LKF, and this time around it’s a brand new brunch menu. For $298, you get a three‑course menu with sharing starters including homemade empanadas, Argentinian chorizo sausage, and yellowfin tuna tartare, then a choice of mains from the likes of grilled spatchcock chicken, pan‑roasted fish of the day, and, yes, some amazing beef dishes, from hanger to ribeye. Sides and desserts complete the feast – plus, you can add two hours of free‑flow bevvies for $188! sandshospitality.com/portfolio/tangohongkong
For the perfect pint
Guinness has unveiled its pocket‑sized, rechargeable NitroSurge device in Hong Kong. The gadget uses a precision ultrasonic transducer to recreate the famous two‑part pour of Guinness Draught at home, producing fine nitrogen bubbles for a smooth, creamy pint every time. The award winning technology lets local beer fans enjoy the pub experience without leaving their kitchens, promising consistent quality with every can – and making summer gatherings even better! guinness.com
Have a gander at this brew pub
Goose Island Brewery, founded in Chicago in 1988, has brought its story to Hong Kong with the debut of its inaugural taproom on Lyndhurst Terrace. Over a dozen taps pour styles such as Goose IPA, recognised six times at the Great American Beer Festival, and Thirsty Goose, a 2024 World Beer Awards China Gold lager, with new creations arriving monthly. The idea here is that beer should be fun, so the bar welcomes both newcomers and longtime fans to share tables, swap tasting notes, and talk hops late into the night. gooseisland.com/taproom
Healthy drinks on holiday!
TIA Wellness Resort in Da Nang, Vietnam, has revamped its drink menus using science based research and looking at several essential pillars of health: vitamins, proteins, gut health and stress reduction. Every drink packs a wellbeing punch, from microbiome-focused elixirs to collagen peptide boosters and mind-calming offerings. There’s also two dozen new smoothies, juices and more. This resort is also offering a full wellness retreat called This Body & Mind Cleanse. Launched last year, the experience includes nourishing raw food cuisine, detox therapies, and holistic wellbeing practices from sound healing to private yoga sessions. Intermittent fasting is also a key element of the new package. tiawellnessresort.com
Michelin venue reopens
Michelin-starred and Michelin Green-starred venue Roganic Hong Kong has reopened at Lee Garden One. Created by Simon Rogan, the restaurant offers sustainable, zero-waste gastronomy with British flair. With the reopening comes a new sharing set menu format. The dinner menu, available in both regular and vegetarian options, offers four snacks, four choices of main dishes, three desserts and three sweet treats for $1,280. The lunch menu ($520), meanwhile, has two snacks, three sharing dishes and two desserts. There are too many highlights to mention here, though we love the sound of the dry-aged Guangdong duck roasted in honey! There’s also a new drinks programme, wine list and cocktails. roganic.com.hk
Dreamy late-night brunch
Since its opening in 2002, Bombay Dreams has been a beloved culinary icon – it was the first ever Indian restaurant in HK to earn the coveted Michelin Guide Bib Gourmand, which it then received for 12 consecutive years! Popular for its buffets and brunches filled with authentic recipes, it has just launched a new Late-Night Brunch ($298). Only available on weekends, the menu features unlimited servings of selected favourites from chaat bites to delicious curries, freshly baked breads and scrumptious sweets. You can also enjoy live Bollywood beats, with a free-flow option (wines, cocktails, punches for sharing, and a gin trolley) for an additional $200. sandshospitality.com/portfolio/bombay-dreams
Eat, drink, and bon appétit!
Created by Michelin-starred Chef Franckelie Laloum and hospitality visionary Michael Larkin, LALA offers the best of French fine dining with a side of fun. This new dining venue is simple, memorable and has a load of interesting twists on classic dishes like parsley garlic frog legs and duck, poultry, paté en croute. Other notable items on the menu include sweetbread, langoustine, vol au vent, the Angus beef tenderloin flambé with kampot pepper sauce and charcoaled grill turbot with a hollandaise sauce. LALA also has a pastry program helmed by Natalie Leung, with Pawel Mikusek leading the bar program that channels the golden age of cocktail culture. lalahk.co
Three openings on The Peak
Grab yourself something from Butter, Messina or Peak Pizza and enjoy the view!
From humble beginnings, Butter now has pop-ups across Hong Kong and over 100 unique bakery creations. Highlights include the carrot cake, triple chocolate cake, red velvet cake and chocolate chunk and lemon crinkle cookies.
Another option to excite those with a sweet tooth is Messina. Hailing from Australia, the brand’s second Hong Kong store has a cabinet showcasing 40 flavours, including 30 classic flavours, five HK exclusives and five rotating specials. Exclusive to The Peak is a flavour inspired by a Cantonese childhood favourite, Tong Chung Beng, featuring coconut gelato churned with shredded coconut and sesame seeds and layered with crepes.
Peak Pizza is the third store to open, bringing a slice of New York-style attitude and flavour to the top of the city. This store offers five new flavours – Pesto, Hawaiian, Caprese, White (three cheese) and a weekly Chef’s Special. This is on top of the classic cheese, pepperoni and vegetable pizzas created on a thin, foldable crust with rich sauce. You can pair your slice or pie with beer by the bottle or unlimited fountain soda refills.
This is only the beginning of the expansion! FALCONE and Rajasthan Rifles are also expected to arrive at The Peak soon.
blacksheeprestaurants.com/events/happenings
Celebrating soy
Michelin-starred Cantonese Restaurant, Ming Court (Cordis Hong Kong) has a new “Soy Symphony” Menu created in collaboration with the century-old local brand, Kung Wo Beancurd Factory. With many traditional soy product shops gradually closing down, Kung Wo Beancurd Factory, established in 1893, has preserved its century-old artisanal craftsmanship. To celebrate this local business, the menu incorporates their products into a selection of dishes. We like the look of the mapo tofu dish mixed with local green lobster, the braised claypot with tofu, sea cucumber, port, salted fish and bird nest tofu panna cotta for dessert. This menu will only be available until the end of April.
cordishotels.com/en/hong-kong/dine/ming-court
Something for meat lovers
Omaroo is a steakhouse by Wooloomooloo that delivers an experience with a focus on authentic Australian-style steaks. With sweeping views of Victoria Harbour, high ceilings and an open kitchen, the restaurant design is worth a visit alone.
What truly sets this steakhouse apart, though, is the commitment to wet-aging meat. This technique involves ageing steaks in vacuum-sealed bags, allowing enzymes to naturally break down the proteins, resulting in a succulent, melt-in-the-mouth texture and a flavour profile.
If you want to really experience this, the top cuts on the menu include the 2kg Wagyu Tomahawk ($2,420) and the 1kg Short Bone-in Rib Eye ($1,528), both from Queensland. Also of note is a dome-shaped Beef Wellington made with Australian filet mignon, wrapped in golden puff pastry and layered with foie gras, mushroom and truffle duxelles, and Parma ham.
The Hong Kong restaurant also has a great selection of non-red meat options on the menu including a pan seared king salmon, chili slipper lobster, foie gras cajun quail breast, New Zealand coastal lamb rack and potato pithivier pie. For dessert, the showstopper is a mango and passionfruit soufflé. Pair these dishes with options from a wine list featuring over 90 bottles from around the world or two signature cocktails – the tea-infused Earl Grey Collins and Chocolate Old Fashion.
sevenrooms.com/explore/omaroogrill/reservations/create/search
Bite-sized bliss
NIWA takes its name from a Japanese zen garden, so the idea for this venue is to create a calm atmosphere to escape the busy streets of Soho. It’s a minimalist restaurant that has carefully curated menus that celebrate simple and harmonious flavours. This extends to the omakase menus that change seasonally and are centred on creating balanced, creative and expertly put-together dishes.
There’s a set menu for lunch (from $580 for 14 courses) and dinner (from $1,580 for 22 courses) plus a vegetarian menu to select from. Some highlights include the snapper sashimi, charcoal grill eel, caviar sea urchin hairy crab, slow cook abalone with abalone liver sauce and thick-cut wagyu ox tongue amiyaki.
A Spanish spread
Aire has opened its doors at Causeway Bay’s Lee Garden One! At this Hong Kong restaurant you’ll find Basque grill specialities and a meticulously curated selection of meats and seafood prepared in an authentic style. Expect Mediterranean ambiance and lively Iberian hospitality with Edgard Sanuy Barahona, Head of the Spanish Division at Epicurean Group and Catalonia-native Executive Chef Pere Moreno Germès at the helm.
Start with a selection of palette openers, such as the light basque tuna & white anchovy “Gilda”, the cured white anchovies drizzled with garlic vinaigrette and smoked paprika or deboned suckling pig with crisped skin served alongside pureed pumpkin. Then try the Basque grill, with the 600g milk fed lamb shoulder a standout, along with the Galician cow dry-aged 150-gram sirloin, and seafood fideuà, a delightful twist on paella. To finish, there’s grilled pineapple or traditional Catalan cream, a citrus-cinnamon infused custard. Complement this with a homemade Red, Rosé, or White Sangria or cocktails or Spanish wine.
Inspired by vintage Italy
Set in a fascinating cinematic 1950s style, SPIGA’s inspiring interior is by designer Joyce Wang. Under the culinary direction of 13-Michelin-starred Chef Enrico Bartolini, and led by resident Executive Chef Paolo Olivieri, the menu presents Italian cuisine at its finest, with innovative and modern flair.
The new brunch menu ($558) highlights flavours from The Sea, The Farm and The Land, complemented by free-flowing champagne for $258. This four-course Italian menu has been made to share, with options each course listed under the three flavour profiles mentioned above. For example, to start, you can pick a seafood or cold cut platter, then a choice of three antipasti, select your main and then wait for the dessert cart to end the meal on a sweet note!
sandshospitality.com/portfolio/spiga
Sun Moon Place – our review
Many expats still mourn the loss of American Peking, which closed on Lockhart Road a few years ago. Happily, another Peking-style palace has opened just nearby.
The floral yellow dining hall of Sun Moon Place is bright and alive with chatter, and we’re soon joining the buzz as our starters arrive; the mutton and scallion pie is full of flavour and the Chinese chives and egg pancake light and crispy. Fried dumplings with assorted meats are plump and generous.
Unsurprisingly, the barbecued Peking duck is the star of the show. Carved tableside, it’s a triumph of crispy shards, cucumber, spring onion and hoi sin sauce. We can’t assemble our pancakes fast enough!
The hits keep on coming, too; shredded beef in chilli sauce is crispy and tasty, with pieces of baked sesame cake. Extra pancakes arrive, this time to accompany the shredded pork in Peking soya sauce – and it’s almost up there with the duck. Fried egg rolls are packed with beansprouts and meaty morsels, fabulous!
We manage to sneak an extra order from the à la carte menu – chicken and cashew nut, which proves a wonderful blast from the past. We finish with a dish of caramelised apple and, as soon as we put down our chopsticks, vow to return soon to order our hit list.
G/F & 1/F Pao Yip Building, 1-7 Ship Street, Wan Chai
2893 9686 | epicurean.com.hk
À Poêle French Bistro – our review
After a warm greeting and the swift arrival of cool cocktails, we peruse the neat and tidy menu at À Poêle. Classic and contemporary dishes sit side by side, all at very reasonable prices.
The French onion soup is an immediate showstopper, the Gruyère lid sliding joyously down the sides of the bowl. It’s savoury, crusty, chewy and sinfully perfect. Eggs stuffed with truffle paste and chives are a lovely light contrast; the escargots, seared tuna, charcuterie and foie gras terrine will have to wait for another time.
Seafood, steak frites and beef cheek bourguignon are all winking at us among the mains, but we go with merguez sausage orecchiette, a delightful pasta enveloped in warm North African heat. Roast chicken with sherry jus and green beans is a go-to as well on this drizzly night, served with fries and truffle mayo.
The proud staff also waxed lyrical about the signature dish of seared beef tartare, so we gratefully took their advice. Served in a warm skillet with a toasted baguette and Café de Paris butter, these diced bites of hand-chopped steak with a charred crust go way beyond any burger!
Desserts are serious business here, too, as is the obligatory cheese platter. The crème brûlée doesn’t disappoint, and the chocolate mousse is light, fluffy and welcomely infused with orange.
À Poêle’s one-page menu is well conceived and brimming with choice. The name refers to a frying pan or stove, and everything that comes away from those kitchen essentials is a dreamy delight.
Shop G514, G/F, Hing On Mansion, 5 Tai Yue Avenue, Tai Koo Shing
2446 1598 | apoelebistro.com
Qué Pasa Tapas y Vino – our review
We always look forward to visiting charming Tai Hang, and on entering Qué Pasa (Spanish for “what’s up?”), we find a modern and airy dining room with a bustling open kitchen, and a large bar to the rear. It’s a great first impression – and the prompt arrival of our jar of red sangria keeps the happy vibes going.
The menu is varied and well-priced with plenty of tapas, paellas, cured meats and enticing selections from the Mibrasa charcoal oven, including cauliflower and chick pea, octopus, chicken, ribeye and suckling pig.
Our focus tonight is on tapas, though, and we start with zingy tomato bread and a dish of boquerones (anchovies), simply prepared with a little garlic to let their freshness shine. A platter of 30-to 40-months-aged Jamón Ibérico is truly outstanding.
Next comes Truffle Bikini, a Barcelona style toastie that’s full of flavour, and patatas aioli, crispy and fluffy – and you’d never know they’d seen any oil. Last comes another hot skillet triumph: plump Basque chistorra (a type of chorizo) sautéed and finished in cider.
From the Mibrasa oven, the quarter suckling pig was crispy and succulent, served with a delightfully creamy mash and sherry jus. To finish, Spanish cheesecake with a fabulous citrus sauce is something to behold, as is the Espresso flan, creamy and sinful.
So, what’s up at Qué Pasa? Tantalising tapas and smiley buzzing staff, that’s what – even a proud barman who checked that our sangria was just how we like it.
98 Tung Lo Wan Road, Tai Hang | 9169 0298 | quepasatapas.com
Playful and tasty
Heard of Sebastian Lorenzi? He’s the talented young chef taking the lead at fine-dining restaurant Té Bo, located within 1880 SOCIAL. The name adds a twist to the French phrase “t’es beau” (“you’re beautiful”), and there’s a playful approach in the kitchen too. The 14-seat counter allows you to watch the chefs at work, or there are tables for groups. Dine à la carte, from a three-course set lunch menu, or a six-course tasting menu for dinner. Highlights include beef cheek ravioli, three yellow chicken cromesquis, and lobster rolled in caviar, with wines from France, China, Italy and Switzerland.
sevenrooms.com/explore/tebo/reservations/create/search
Taking off
Jin Bo Law, London’s internationally acclaimed bar concept, has made its debut in Asia, opening on the rooftop of Dorsett Kai Tak. Paying tribute to the historical significance of Kai Tak International Airport, the cocktails are inspired by different countries. They fall under two themes: East to West Synergy, incorporating Chinese spirits into classic combinations, and Odyssey, which nods to Kai Tak’s history by tweaking iconic international drinks (like a boozy version of a mango lassi). Catch the HK sunset with a rooftop infinity pool adjacent to your view!
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