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Header image courtesy of Enishi
Our regularly updated guide to the newest restaurant openings will cut through the noise and help you find the best places to eat and drink in Hong Kong this month.
Embrace family-style Italian dining at Man Mano, the newest Woolly Pig restaurant concept to open in Hong Kong. Pastas, pizzas, and the like are all handcrafted in-house to be enjoyed as shared plates between groups. Guests can even watch their pasta dishes come to life through the open kitchen counter! A traditional Mediterranean feel is maintained in the interior space, with arches, terracotta tiles, and exposed beams serving as design features.
Order the arancini with mozzarella and squid ink for starters, followed by the semolina-based gnocchi Roma with sous-vide and pan-fried pork trotter, the saffron risotto with plump Italian red prawns, and the whimsical cannoncini with pistachio cream filling.
Man Mano, Unit 418, Citygate Outlets, 18–20 Tat Tung Road, Tung Chung
Censu’s Shun Sato is teaming up with longtime friends Toru Takano and Ami Hamasaki, formerly of Crown Super Deluxe, to celebrate Japanese cuisine at an exciting new dining destination in Sheung Wan. Enishi allows the chefs to channel their collective culinary vision through a multi-course teppanyaki menu as well as an à la carte gastronomic experience.
Husband-and-wife duo Takano and Hamasaki helm the teppan grill in a collaborative effort to dish up unique creations like the ezo awabi, a Hokkaido abalone dressed in a moreish liver sauce, and the Wagyu tenderloin, served with a pork-based niku miso sauce made according to a secret family recipe. Sato takes inspiration from his hometown for his fresh oyster sanbaizu, while his market sashimi with yoghurt and dashi purée uses expert knowledge gleaned from Tsukiji Market fishermen for a balanced flavour profile.
Enishi, G/F, 49 Bonham Strand, Sheung Wan | (+852) 2997 7009
A lively atmosphere and Italian-inspired dining are what await you at Vivere, newly opened in Causeway Bay. As much of a restaurant as it is a convivial place to get together over drinks or for a wild night out, the concept caters to a variety of occasions. Guests can tuck into dishes like poached octopus with mashed potato and fennel and spicy vodka rigatoni with Calabrian chilli-spiced tomato sauce, alongside signature cocktails like the Rum Diary. At night, the space becomes Vivi, where two-for-one cocktail promotions, monthly drag shows, and weekly live DJ nights make this one of the hottest new nightlife destinations in town.
Vivere, 11/F, Sugar+, 25–31 Sugar Street, Causeway Bay | (+852) 2186 6404
Fans of Cielos Italian Restaurant in Causeway Bay will be happy to know that the brand has opened a café and bar concept in neighbouring Happy Valley, where lovingly handmade burrata is the highlight of the menu. Undoubtedly, the 500-gramme mega burrata cheese is a must-order, although the burrata with 24-months-aged Parma ham, tagliolini al pomodoro burrata, and signature burrata pizza are highly recommended, too.
If you’re all cheesed out, the beef tartare and linguine al pesto provide a savoury reprieve, as do the truffle-based cocktails Alberto’s Cloud and Sabatini Sour.
Cielos, 4 Blue Pool Road, Happy Valley | (+852) 2398 7629
Chef to the celebrities, Ken Lau, is back at it again with a new restaurant. Pleka will follow predecessors Pano and Palco and sit on a harbourfront location with widespread views, this time on Hong Kong Island. Floor-to-ceiling windows will accentuate the experience. Modern Italian is the theme of the menu, with an eight-course tasting leading the experience.
As with his previous concepts, European flavours and influences meld with premium Japanese ingredients to create dishes like Sicilian red prawn tartare with caviar with celeriac purée, slow-cooked French baby pigeon with black truffle and red wine sauce, squid spaghetti with Hokkaido sea urchin, and more.
Pleka, Shop 4010, 4/F, IFC Mall, 8 Finance Street, Central | (+852) 2889 3839
“Wine and dine” usually conjures up images of multicourse steak and lobster meals, but Bino N’ Booze has a completely different, yet no less delicious, idea in mind for the popular term. Ever tried combining hot pot with alcohol-infused soup bases? Now you can. At Bino N’ Booze, spiked hot pots are the name of the game, with signature blends like the red wine oxtail and tomato soup, BnB seafood soup with sake, Huadiao Chinese herbal soup, and pig tripe and chicken in beer soup standing out from your usual options. Order the hand-wrapped dumplings and hand-cut steer meat deluxe platter to make it a proper feast.
Bino N’ Booze, Shop A, G/F & 1/F, 205 Hai Tan Street, Sham Shui Po
Born in Hong Kong, raised in Germany, and educated in the U.S., Jen is an award-winning creative with a background in illustration, communication design, art direction, and content creation. When she’s not getting lost in a good book, you’ll find her doing crosswords, eating dim sum, covering all sides of a “Hamilton” number, and taking naps.
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