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Header image courtesy of Dzo Dzo
Our regularly updated guide to the newest restaurant openings in 2024 will cut through the noise and help you find the best places to eat and drink in Hong Kong this month.
If you are craving the vibrant and deeply nuanced flavours of Vietnamese cuisine, put Dzo Dzo on your list. Led by chef Lo Ki, whose previous experience includes Caprice at Four Seasons Hotel Hong Kong and Bo Innovation, Dzo Dzo presents modern takes on familiar dishes, elevated by premium ingredients, time-intensive preparation processes, and attention to detail. Don’t miss the hand-pounded New Zealand beef tenderloin phở, served in an aromatic bone broth that has been simmered for eight hours; the 24-hour marinated suckling pig with crispy skin and tender meat, and the love-it-or-hate-it durian coffee.
Dzo Dzo, Shop 115, Level 1, New Town Plaza Phase 1, Sha Tin
Sporting a fetching orange façade and modern-casual interiors, 208 Italian is the newest kid on the block in Sheung Wan. Piedmontese native Emanuele Canuto leads the culinary programme, drawing on the regional flavours of Italy for a diverse menu that runs the gamut from Neapolitan pizzas to homemade pastas and familiar sharing plates.
Highlights include the arancini ai funghi deep-fried risotto balls with portobello mushroom; ravioli del plin filled with veal, chicken, pork, veal jus, and cheese; zuppa di pesce mixed seafood soup; salsiccia e patate pizza with potato, mozzarella, Pecorino Romano cheese, rosemary, and homemade Italian fennel sausage; and the signature tiramisu.
208 Italian, G/F, 208 Hollywood Road, Sheung Wan
Dig into buckets of finger-lickin’-good fried chicken and gulp down smooth pilsner all summer long at the House of Yellow Chicken pop-up at The Last Resort, the Canadian dive bar on Peel Street. Made using local three-yellow chicken—a favourite among Michelin-starred restaurants around Hong Kong—a choice of original and hot chicken are available. Original is seasoned simply with kosher salt to allow the chicken’s natural flavour to shine through, while the Nashville-style hot option is tossed in a house-made masala, chillies, and spices.
House of Yellow Chicken is also collaborating with Hong Kong Beer Co. to present an exclusive brew to pair with the fried chicken—the sessionable Beaver Tail Pilsner, with a crisp and refreshing blend of malty, floral, spicy, and citrusy notes. Bottoms up!
House of Yellow Chicken, The Last Resort, 52B Peel Street, Central
ZS Hospitality’s latest offering comes in the shape of Jee, a contemporary Cantonese restaurant under the dual stewardship of Siu Hin-chi and Oliver Li. Combining their respective experiences at T’ang Court, Ying Jee Club, L’Atelier de Joël Robuchon, L’Envol, and Feuille, among others, the two chefs meld Chinese and French culinary sensibilities to craft sophisticated takes on classic dishes with exquisite seasonal ingredients.
From soft-shell turtle jelly with caviar and fresh crab meat toast with XO sauce to crispy sea cucumber with shrimp mousse in black pepper lobster sauce, Jee reinvents cornerstones of Cantonese cuisine with a refined touch. Of note is the crispy silky fowl with moutai, poached in broth of Jinhua ham, dried shrimp, and conpoy, and deep-fried to finish.
Jee, 2/F, 8 Lyndhurst Terrace, Central
From now till the end of September, Censu Crew’s fourth dining concept, Golden Gip, will pop up in Lei King Wan, serving contemporary Korean-inspired cuisine under the theme “Prelude.” Nigel Kim, former head chef at Censu, joins hands with the hospitality group’s chef-founder, Shun Sato, to dish up a selection of signature dishes, including the GG cheeseburger, the kimchi bokkeum-bap fried rice, and the mouthwatering Angus beef short rib in Korean galbi sauce with spicy apple, house-made leek kimchi, and mashed potatoes. On the drinks menu, Korean soju and beer, whisky highballs, and lemon sours accompany the food.
Golden Gip, G/F, Site A, 55 Tai Hong Street, Lei King Wan
Representing a melding of cuisines and cultures, Epicurean Group’s new concept, Wakaran, specialises in a diverse range of global gastronomic traditions. Drawing inspiration from Eastern and Western flavours, head chef Tommy Tsui creates inventive dishes such as the potato crab millefeuille, served with a mango salsa; savoury truffle sesame doughnut; KFC 2.0 featuring deep-fried three-yellow chicken and cauliflower; whole roasted threadfin; and the baby squid lap cheong fried rice, made with Chinese sausage.
Wakaran, Shop B, G/F, Pinnacle Building, 9 Ship Street, Wan Chai
One of the leading sushi chefs in the world, Masaaki Miyakawa, has opened his first restaurant outside of Japan in Macau. Sushi Kissho is the culmination of Miyakawa’s three-Michelin-starred culinary excellence, perfectly poised to showcase authentic Edomae-style sushi through impactful omakase menus centred around seasonal ingredients.
Hironori Satake, trained by Miyakawa himself, leads Kissho as executive chef, and brings a comprehensive dining experience to the table that comprises varied appetisers such as Hokkaido corn pudding with sea urchin and Nagasaki beltfish with plum sauce and sushi courses like chutoro and kuruma-ebi, using fish sourced from around Japan, three types of rice, Shizuoka mountain wasabi, and Hokkaido Suisainomori mineral water to ensure the superb quality of flavour and mouthfeel for each piece of sushi. Kokuryu Crystal Dragon Daiginjo and Hakurakusei Junmai Ginjo sakes complement the meal.
Sushi Kissho, 2/F, Raffles at Galaxy Macau, Estrada Da Baia Da Nossa Senhora, Macau
A new addition to the foodie haven that is Ship Street, Nadagogo combines Tokyo- and Hakata-style yakitori, robatayaki, and washoku cuisines under one roof for a lively dining experience inspired by Kobe’s five Nada villages, known as significant hubs of sake-brewing culture and heritage. Japanese chefs Shimoji Atsushi and Tsunenori Takahashi lead this vibrant, 1,000-square-foot izakaya concept, doling out delectable bites to over 65 diners across a semi-private room, alfresco outdoor dining space, and counter seats.
Not to be missed are the selection of chicken skewers, from popular cuts such as chicken thigh, minced chicken with egg yolk, and Japanese leek and chicken to neck, skin, and gizzard. Hokkaido Yume no Daichi pork belly is featured in the Hakata-style pork rolls, with options of lettuce, coriander, mushrooms, or chives. Off the robata grill, guests can enjoy delights like M7 Australia Wagyu harami steak, salt-grilled kinki fish, tuna cheek garlic steak, and kaiyaki-style Hokkaido scallop with sea urchin sauce.
Also on the menu are washoku interpretations such as avocado octopus with wasabi soy sauce and fried prawn with salad sauce, and the fun doesn’t stop there, as the desserts include ice cream daifuku and homemade warabi mochi. Needless to say, come hungry and thirsty, as the beverage selection spans sake, shochu, beers, and cocktails.
Nadagogo, G/F, 18 Ship Street, Wan Chai
Don’t like sharing your sukiyaki or shabu-shabu even when dining with company? With Le-Ta-Su, you won’t have to. Hailing from Japan, this popular “autonomous solo hot pot” concept features individual stovetops set into the table, providing a unique dining experience where everyone can enjoy their meal exactly the way they like.
Choose the soup base that speaks to your palate from a selection that includes kiwami bonito dashi, kombu dashi, mala, sesame tantan, and sukiyaki, and customise your add-on ingredients for dipping or spring for a set menu that includes a portion of meat, a variety of greens, your choice of carbs, and an appetiser. From the à la carte menu, Le-Ta-Su offers high-quality Wagyu cuts from Japan, the US, and Australia, premium Japanese and US pork and seafood, as well as special seasonal vegetables sourced from local farms. Best of all, the prices are wallet-friendly, making this a no-brainer for a casual dinner.
Le-Ta-Su, Shop 105, Level 1, New Town Plaza I, Sha Tin
If you’re looking to enjoy all-American comfort food with an elevated twist and a side of banging tunes, you’ve come to the right place. Brought to us by the folks behind Mexican spot Uncle Miguel, RightSideUp exudes old-school retro vibes, so you can imagine the bites on the menu are appropriately vintage-diner-inspired. Head chef Anil Ghale has come up with dishes such as the million-layer potatoes, spicy baked ziti, Baby Got Back ribs, and Highway to Hell burger, which mixologist Rahul Gurung pairs with libations like the pickle highball and Philly martini with with beef cheese fat-washed vodka.
RightSideUp, 53 Peel Street, Soho
From a string of well-acclaimed pop-up dinner events to now opening a brick-and-mortar restaurant in the heart of Tsim Sha Tsui, Mumbai native Samaira Kavatkar brings her self-taught skills and reimagined Indian food traditions to intrepid diners looking to experience the intricacies of the subcontinental cuisine past the familiar curries and naan.
Leveraging on her East Indian background and Portuguese roots, Kavatkar demonstrates the versatility of Nine One’s menu through the East Indian lamb potato chop with green pea chutney and kachumber, East Indian fish kujit in banana leaf, and the East Indian chicken khuddi, a signature creation of chicken braised in gravy served with arroz fugath, also known as wedding rice, on the side. We also loved the succulent roasted three-yellow chicken marinated in a fragrant bottle masala spice mix to mouthwatering effect. For finishers, the saffron-infused cantaloupe rabdi is a moreish treat.
Nine One, G/F, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui
If you’re looking to live “la dolce vita” right here and channel Mediterranean summer vibes in the city without jetting off to the Italian coast, head over to Snack Baby Gelato and cool off with its exquisite range of homemade churns. Lactose- and dairy-free, a rotating selection of 14 flavours are available to choose from, including a refreshing mint stracciatella with dark chocolate, textural peanut butter crunch with cashew and peanut milk, and the simple but delicious rich milk, using a fior di latte base. Customers can watch the gelato being freshly made using premium, natural ingredients, and pair their sweet treat with a coffee or a tipple in the shop’s mid-century-Milan-inspired interior space.
Snack Baby Gelato, G/F, 93–95 Hollywood Road, Central
Office workers and residents in the Quarry Bay neighbourhood will be delighted to know that an expansive new dining concept has come to Taikoo Shing! Tong Chong Kitchen offers a large range of East and Southeast Asian cuisines, including dishes and beverages from Hong Kong, Japan, Singapore, Taiwan, India, and more, in a space spanning 10,000 square feet. From satay beef noodle soups, donburi bowls, and Hainanese chicken rice to dim sum baskets, siu mei, and bubble tea, there’s something to suit every palate.
Tong Chong Kitchen, 2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay
Another newly opened dining concept at Raffles at Galaxy Macau is Teppanyaki Shou, led by a formidable trio consisting of executive chef Norihisa Maeda, chef de cuisine Fuminori Nakamura, and sous chef Daisuke Ushimura. Shou specialises in a traditional teppanyaki experience featuring the finest ingredients from Japan and around the world, elevating the tantalising meal to the highest degree through exceptional craftsmanship, precise cooking methods, premium produce, engaging artistry, and an alluring setting.
Teppanyaki Shou, 2/F, Raffles at Galaxy Macau, Estrada Da Baia Da Nossa Senhora, Macau
Taiwanese beef noodle specialist Duan Chun Zhen has expanded to The Southside, bringing with it a curated menu of classic noodle recipes, marinated specialities, and classic bites inspired by Taiwan’s night-market food stalls. Diners can look forward to not only a slew of beef noodle bowls such as the signature braised beef shank noodles and tomato beef shank noodles, but also the rich chicken broth noodles with drumstick as well as the familiar Taiwanese braised minced pork rice. Add to your meal sides like sanxing scallion pancakes and shrimp and pork wontons in house special chilli oil and you’re all set.
Duan Chun Zhen, Shop 205, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
For a casual steakhouse experience on southern Hong Kong Island, look no further than Chef’s Cuts. Its all-day dining menu of meat and seafood dishes, salads, burgers, and pastas is served in a relaxed 3,000-square-foot dining room, with an emphasis on premium, sustainable ingredients sourced from around the globe. Highlights include the house-chilled seafood platter for two, roasted bone marrow, lobster mac and cheese, smoked pastrami sandwich, and, of course, a selection of meat cuts, such as the house dry-aged Black Angus rib-eye, slow-cooked pork tomahawk, and roasted suckling pig.
Chef’s Cuts, Shop 229–230, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
Dig into a smorgasbord of seafood, grilled meats, curries, salads, and rice and noodle dishes at the newest Bamboo Thai location in Wong Chuk Hang. It offers a contemporary and vibrant dining environment that seats more than 130 diners, with a menu encompassing a large variety of traditional and reimagined Thai recipes. Favourites include the classic tom yum goong, grilled chicken satay, grilled pork neck, jumbo crab meat omelette, khao soi with curried chicken leg, prawn rice paper rolls, pomelo salad... the list goes on! Also order the Siam Mary, a bold cocktail using the restaurant’s own chilli-infused vodka.
Bamboo Thai, Shop 204, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
Matcha expert Nana’s Green Tea has opened a second location in town! Bringing its signature green tea offerings and Japanese café culture to Hong Kong Island, the new opening will continue to present Nana’s best-known matcha creations, from lattes and parfaits to indulgent cakes and soft-serve ice creams, as well as savoury dishes like the marinated tuna and avocado with grated yam don and pork in yuzu pepper udon.
Nana’s Green Tea, Shop 206–207, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
If you love sukiyaki, put Nikusa on your list, especially if you’re in the mood for an unbeatable all-you-can-eat deal. Get ready to scoff unlimited A5 Wagyu from Sendai in Miyagi, cooked in a special house sauce developed by chef Teruhiko Nagamoto, he of Michelin-starred Nagamoto in Central. Guests can choose between different “levels” to adjust for length of dining time and available orders—the higher the level, the more premium the ingredients, with up to 115 choices at the highest tier. From US Black Angus, New Zealand lamb, and Japanese pork to Supreme Yamagata Zao Wagyu, Matsuba crabs, Japanese scallops, and more, a visit to Nikusa promises the ultimate feasting experience.
Nikusa, 8/F, Soundwill Plaza II–Midtown, 1–29 Tang Lung Street, Causeway Bay
It’s a battle of regional culinary traditions: Kanto versus Kansai, embodied through sukiyaki. From Kanto, there’s the aforementioned Nikusa, but in the Kansai corner, we have Nakagawa. Hailing from Akita, chef Kazuyuki Itagaki is at the helm of this new concept, envisioned as a flavourful celebration of Kansai-style sukiyaki. Named in tribute to a Meiji-era hot-pot restaurant—said to have popularised the sukiyaki dish—this Hong Kong iteration will present Wagyu varieties from Matsusaka and Oita, as well as the coveted Jinnai Wagyu Aka from Hokkaido. Aside from beef, Nakagawa also showcases Yume no Daichi pork, New Zealand lamb, Ezo abalone, and dishes like kelp-marinated kinmedai on its menus, as well as the inventive goose liver sukiyaki on soy milk and egg toast. Nakagawa seats just 15 guests in an intimate space anchored by a hinoki counter, so reservations are a must.
Sukiyaki Nakagawa, Shop B, 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay
You’ve seen the videos of this viral Japanese grilled hambagu (hamburger steak) restaurant on social media, and you’ve seen the queues—now get ready to try it for yourself in Hong Kong. Hikiniku to Come has landed in IFC Mall, bringing its signature fresh beef patties to a prime location with stunning views over Victoria Harbour. Shaped by hand and grilled over charcoal, three hambagu steaks are served with egg and fluffy rice, and a side of miso soup, which you can further flavour with a selection of homemade condiments. If you don’t like beef, you’re out of luck—Hikiniku to Come only serves this set meal, and nothing else.
Hikiniku to Come, Shop 4011, Podium Level 4, IFC Mall, 8 Finance Street, Central
Delicious pizza with a side of sky-high views? Say no more—sign us up! Vesu Pizza Bar is the latest concept launched by Aqua Restaurant Group, also behind the eponymous Aqua, as well as Hutong, Vista, and many more. Vesu specialises in homemade pies crafted with Neapolitan dough, taking inspiration from the Vesuvius volcano for a fiery, lively approach to dining. Margherita and parma ham flavours aside, Vesu’s unique appeal comes from its imaginative menu, featuring creations like the Ducky, with Chinese cabbage, mozzarella, duck, and hoisin sauce; the Feel Matcha Better, on fried matcha pizza dough with ricotta, shiitake mushroom, and honey; and the I’ll Be Bok, which comes with bok choi cream, mozzarella, minced crispy pork, ginger, and vinegar. Who’s feeling adventurous?
Vesu Pizza Bar, 30/F, 1 Peking, Tsim Sha Tsui
Here to revive the art of drinks and dinner with captivating live entertainment is Lips, newly opened at the Grand Hyatt Hong Kong’s steakhouse restaurant. Husband-and-wife duo Benoit and Nicole Lavaud are the brains behind this concept, building upon the success of their Maison Rouge parties, spanning cabaret, gastronomy, and dance.
Combining a cocktail bar with urban theatre, Lips promises an immersive, glamorous experience that tantalises the senses. It’s not just the stage that hosts performances, either—each cocktail is designed to be interactive and tell a story. F&B specialist Max Traverse presents creations such as the punchy Wet Lips with baijiu and Sichuan pepper, and the Kiss Kiss, a concoction of cognac, red vermouth, and port wine that’s finished off with a flaming spritz of absinthe. Meanwhile, the Grand Hyatt Steakhouse dishes up supper till past midnight, including bites like foie gras lollipops and Wagyu katsu sando.
Lips Cocktails & Theatre, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Now here’s a café that’s doing something differently. Nook, recently opened in Quarry Bay, specialises in Cantonese street food blended with international influences, presented in a nostalgic, cha-chaan-teng-inspired setting reinterpreted through a modern, East-meets-West lens. From the menu, order the fragrant truffle siu mai, rice rolls served with a novel blueberry sweet sauce, Japanese sesame sauce, and chilli pepper sauce combo, and the Yeung Chow quesadillas in a meeting of Cantonese and Mexican flavours.
Nook Café, Shop 4, G/F, AIA Hong Kong Tower, 734 King’s Road, Quarry Bay
It’s the comeback of the month—The Mistral has reopened at the InterContinental Grand Stanford Hong Kong. Now helmed by chef Fabio Guaglione, the Italian restaurant retains its core ethos of authentic regional flavours, bolstered by local produce and a robust selection of wines, amaro, and grappa. Guests coming for the signature brunch will be met with a splendid antipasti table spread, alongside handmade pasta, risotto, veal loin with girolle mushrooms, pan-roasted M4 Australian Wagyu tenderloin with foie gras mousse, Sicilian cannoli, a black truffle burnt cheesecake, and more.
The Mistral, 1/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui
Joining the Magistracy Dining Room and Botanical Garden at the revitalised Central Magistracy is Prince and the Peacock, led by chef Palash Mitra, also of New Punjab Club and Rajasthan Rifles, among others. Honouring the rich culinary traditions, bountiful feasts, and lavish artistic and cultural legacies of India’s majestic royal courts, the new restaurant will interpret the legends of maharajas, nawabs, emperors, and princes and bring them to life as gastronomic expressions in an appropriately dazzling setting designed by Joyce Wang.
Prince and the Peacock, The Magistracy, 1 Arbuthnot Road, Central
Anticipated to open in April, the historic Woo Cheong Pawn Shop in Wan Chai will be transformed into the Sophia Loren House, a celebration of all things elegance and good living. Dedicated to the iconic Italian actress, the multi-storey building will be home to the ground-level Sophia Loren Pizzeria, while the upper floors will present sophisticated seafood dining at Casa Sophia Loren, live entertainment at Stage, and cocktails under the stars at Pellicola Rooftop. Designed by Ivo Maria Redaelli, Sophia Loren House joins the growing eponymous restaurant brand as its first international outpost outside of Italy.
Sophia Loren House, 62 Johnston Road, Wan Chai
Grab a slice of something quick and delicious at this fun new takeaway spot on Elgin Street. Offering grab-and-go New York-style pies, hotdogs, and soft serves, Sonny’s Pizza is a collaborative project that houses three distinct food concepts under one roof.
Choose from six pizza options at Sonny’s Pizza, which run the gamut between classic and creative, including the Garlic Gang with black garlic and spicy marinara, and Kowloon Kid, featuring Chinese sausage. Randy’s Hotdogs takes the humble American snack to new heights with the Tokyo Dog, made with Kewpie mayonnaise and homemade okonomiyaki sauce, and the beef-chilli-inspired Tommy Dog. End the meal with a luscious Hokkaido milk soft serve, presented by Sean of Sauce, with optional dips, syrups, and sauces.
Sonny’s Pizza, 1 Elgin Street, Soho
Octavium-trained Zinc Leung leads this new Japanese-meets-Italian omakase sushi concept, melding Eastern culinary techniques with Western flavours. In an intimate setting of just eight counter seats, guests are invited on a dynamic gastronomic journey that highlights local seafood, simplicity, and the natural essence of ingredients. From the grouper sashimi with Amalfi lemon and firefly squid with Italian puntarelle chicory salad to the fried Hokkaido scallop wrapped in guanciale cured pork cheek and hojicha panna cotta, Sushi Zinc delivers an omakase experience that’s quite unlike any other.
Sushi Zinc, Unit A1, G/F, Pak Ling Mansion, 5–7 Miu Tung Street, Shau Kei Wan
Yakitori Hon has moved from Tsim Sha Tsui to Sai Ying Pun, and the new location promises an even bigger and better experience. Specialising in charcoal-grilled Japanese skewers, with a focus on chicken cuts, diners can look forward to enjoying tsukune meatball, liver, cartilage, and hamstring bites, as well as ox tongue oden, A4 Kagoshima Kuroge Wagyu beef, and chicken soup chazuke grilled rice balls in a lively and warm environment.
Yakitori Hon, Shop 8–11, No. 2, Art Lane, 1 Chung Ching Street, Sai Ying Pun
Looking for a next-level burger that’s more than just beef, tomatoes, onions, and cheese? Flat Iron Burger specialises in crafting quality stacks, featuring bold flavour combinations like the Shinjuku Surf ‘n’ Turf with tempura lobster, miso barbecue sauce, shichimi aioli, and shaved cabbage, and the Pigalle ‘n’ Cheese with bacon and truffle jam, raclette cheese, and crispy onions. You can also keep things simple with the Flatiron Deluxe, with house pickles, onions, Old Bay mayo, and American cheese. Flat Iron’s patties are made from three cuts of Australian Wagyu or Black Angus, sourced from the award-winning Macka’s farm in Queensland. Wash it all down with an Earl’s Old Fashioned.
Flat Iron Burger, G/F, 27 & 29 Elgin Street, Soho
What a comeback! Legendary Hong Kong restaurant Jimmy’s Kitchen has reopened in Pedder Building after four years of closure. A fixture of the local dining scene, the newest incarnation of the iconic eatery is led by Epicurean Group and helmed by executive chef Russell Doctrove; his fond memories of dining at Jimmy’s Kitchen with his family in the 1980s and 1990s drive his passion for continuing its century-long legacy.
Interpreting and enhancing the classic dishes through a contemporary lens, Doctrove brings back a host of beloved recipes, including Jimmy’s chicken Madras and chicken supreme “Kiev” as well as the theatrical baked Alaska and signature strawberry omelette. New to the menu are such dishes as the king crab leg and bluefin tuna. Complementing the food is an extensive wine list and creative East-meets-West cocktails.
Jimmy’s Kitchen, M/F, Pedder Building, 12 Pedder Street, Central
Pho Bay’s vibrant Vietnamese cuisine makes a splashy entrance in Discovery Bay. Naturally, the phở with sliced US beef or a combination of beef toppings is the main character on the menu here, an aromatic and hearty bowl of soup noodles prepared to veteran chef Chaliang Phaenthong’s exacting standards. Guests can also enjoy mouthwatering grilled beef bánh mì, crispy soft-shell crab green curry, and soft-shell crab mango rice paper rolls.
Pho Bay, Shop G08B, DB Plaza, 1 Discovery Bay Road, Discovery Bay
Enjoy the best of Mediterranean and Middle Eastern cuisine at Óna, with views of the beach and the ocean as your backdrop. Located in Discovery Bay Plaza, the restaurant is led by Moroccan chef El Mehdi Zenasni, and his passion for the regional flavours of his home are evident through the diverse menu. Dig into everything from beef tagine and slow-cooked lamb to sumac baby squid, harissa-roasted aubergines, baklava, and more.
Óna, Shop G09, DB Plaza, 1 Discovery Bay Road, Discovery Bay
Kai Tak’s expansive Airside mall continues to grow its F&B offerings, and one of the latest restaurants to open is The Cipollini Pizzeria, serving rustic, fuss-free Mediterranean-inspired fare with a global twist. From thick-crust and thin-crust pizzas sold by the slice to a range of fresh pasta dishes and grilled meats, diners can look forward to novel creations like the Wagyu sirloin pizza and chicken tikka pizza, alongside more traditional items like carbonara pasta with bacon and egg, squid ink linguine, or chicken parmigiana. Don’t miss the indulgent iced frappés or the homemade gelato for finishers.
The Cipollini Pizzeria, Shop G012, G/F, Airside, 2 Concorde Road, Kai Tak
Curry comes in many different shapes and forms, but if your favourite is the sweet and mildly spicy variety that’s popular in Japan, there’s a new eatery in town to bookmark. Caligari is an award-winning curry specialist hailing from Tokyo, and its recently opened Hong Kong location brings the restaurant’s signature dishes to the forefront. Go for the famous Caligari coconut curry or premium spicy curry, which you can customise with tatsuta chicken breast, pork cutlet, minced Wagyu croquette, or prawn katsu. You can also try the Akiba combo for the best of both worlds with a duo curry sauce.
Caligari, Shop F, 2/F, Entertainment Building, 30 Queen’s Road Central, Central
Comfort-evoking French-Italian home cooking is what awaits you at Bambino, a new addition to the Peel Street slope. Matthieu Maury, who’s also behind Frenchies, the popular bakery and casual takeaway spot on Hollywood Road, combines his French roots with warm Italian hospitality to create a lively space for drinking and dining. Canadian chef Andy Mast, formerly of Shady Acres and Honky Tonks Tavern, prepares the homemade dishes, such as spinach fritters and ricotta and pesto gnocchi, while head bartender Lee Morris curates the wine list and cocktails. Bambino will also host weekly DJ sets.
Bambino, 45 Peel Street, Soho, Central
After unveiling a refreshed wellness and spa concept and a slew of renovated rooms, the Island Shangri-La has finally launched its new Chinese restaurant as part of its greater revamp project. Housed in a vibrant, verdant space designed by Lázaro Rosa-Violán, Ming Pavilion is helmed by head chef Jack Lam Yeung and specialises in Hokkien cuisine; expect authentic dishes and signatures such as deep-fried five-spice pork roll and the classic Fujian-style “Buddha Jumps Over the Wall.” In-house tea master Tiffany Chan curates the Chinese tea selection to pair with the food, sourcing 14 varieties from Fujian.
Ming Pavilion, Level 8, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty
Celebrating the best of Black Wagyu beef from the Oda farm in Kagoshima, Wagyu Kappo Oda presents a unique omakase experience centred around the prized meat. In an intimate environment of just 13 counter seats and a private room that seats up to five, guests can indulge in delicacies such as Oda Wagyu sukiyaki with Kodawari eggs, roasted Wagyu beef carpaccio, Oda Wagyu tartare, Oda Wagyu dashi shabu-shabu, and more.
Wagyu Kappo Oda, Shop 2A, 1/F, Manning Building, 48 Queen’s Road Central, Central
Over at Mondrian Hong Kong—the newest hotel opening in town—Dario Cecchini, one of Italy’s most renowned butchers, brings eight generations of meat-preparation knowledge to Carna, the first Asia location of his nose-to-tail steakhouse concept.
Guests can eat their way through a menu showcasing a wide range of cuts in a Joyce Wang-imagined space, designed to echo the opulence of seventeenth-century Italy and amplify the theatrical nature of the dining experience. Expect dishes such as the bistecca alla Fiorentina, deep-fried beef meatballs, beef tartare, and the signature charcoal-grilled steak. Cecchini believes in promoting respect for animals and ethical meat consumption, as well as eliminating waste and pursuing sustainability, so the cocktails at the bar use ingredients from the kitchen for a “no-waste” approach, including the likes of Carna, a fat-washed bourbon tipple made with salted maple syrup and cumin bitters.
Carna by Dario Cecchini, 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui
Head to Mira Place in Tsim Sha Tsui for a brand-new dining experience focused on the gastronomic delights of Thailand—but with an unexpected Chinese twist. Led by Saito Chau, formerly of Chinesology, John Anthony, and Dim Sum Library, Mue Mue’s traditional Thai offerings are elevated through Chinese culinary philosophies, resulting in novel menu items such as the tom yum-roasted crispy chicken, Thai curry lobster with rice cake, red curry with Wagyu beef cheeks, and beetroot-infused deep-fried tofu.
Mue Mue also houses Mue Bar; it specialises in playful cocktail creations, such as the basil paloma with basil-infused Mexican agave, Thai lime, and Chinese pomelo, and the pineapple punch, made with Scotch whisky, Caribbean white rum, and coconut meat and water.
Mue Mue, Shop 302, 3/F, Mira Place, 132 Nathan Road, Tsim Sha Tsui
Marcello Scognamiglio and Félix De Arriaga Balanzat have buddied up to open Trattoria Felino, the latest restaurant to debut on Ship Street. Focusing on Neapolitan flavours and Mediterranean hospitality, Felino’s rustic charm is embodied in the down-to-earth décor and homestyle dishes, such as the carbonara egg, the hamachi carpaccio with a smoked artichoke dressing, the Campanian scialatielli pasta, and the classic tiramisu.
Trattoria Felino, Shop 3 & 4, G/F, Pao Yip Building, Ship Street, Wan Chai
S&S Hospitality’s Argentinian steakhouse has found a new home in Lan Kwai Fong, and although the location has changed, the dining experience carries on the promise of showcasing the best of South American culinary traditions. Helmed by corporate chef Duilio Desimoni and head chef Saruulgerel Eggi Enkh-Amgalan, the restaurant’s focus on Argentinian meats extends from Pampas-raised cattle to pork, poultry, and even sausages.
Aside from the signature dry-aged steak selection, seared to perfection at a high temperature, order the salchicha parrillera minced pork sausage, the humita salteña steamed corn, the empanada in four different flavours, and the almendrado, a dessert of vanilla and honey ice cream, almond praline, and orange chocolate sauce.
Tango, 2/F, Grand Progress Building, 15–16 Lan Kwai Fong, Central
Lubuds Group starts the year off strong with Charcoal Bar, a new grill and open-fire concept led by executive chef Bjoern Alexander, formerly of Octavium. Modern, approachable, and convivial, the experience at Charcoal Bar is centred around the theatrical performance of live fire grilling. Guests can enjoy meat and seafood sourced from around the globe, expertly prepared over different kinds of charcoal and wood that infuse the ingredients with flavour.
Using both a Josper grill and a wood-fire grill, Charcoal Bar presents classic steak cuts such as the sirloin and US Choice Brandt beef, marine delights like the charcoal-grilled eel, and specialities such as the lychee wood whole grilled jumbo tiger prawn and Japanese king crab leg. House-made sauces like the coriander chimichurri and five peppercorn au poivre serve as perfect accompaniments to the main courses. Dessert is grilled too; the charred pineapple offers the perfect finishing note of caramelised sweetness.
Charcoal Bar, Shop OT G62, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui
Oenophiles in Hong Kong will be glad to hear that the folks behind Brut! have opened a new wine-centric drinking and dining destination that showcases the best of small-batch producers without breaking the bank. Guests can wet their whistles with a three- or five-glass wine flight before continuing with by-the-glass options from the extensive menu, including red, white, orange, rosé, and bubbly wines, among others. Comfort food dishes such as roast acorn squash with burrata and hazelnut brown butter and scallop risotto with sumac beurre blanc ensure that you can wine and dine in equal measure.
Crushed Wine Bar, Shop A, G/F, 6-8 Second Street, Sai Ying Pun
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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