Keeping up with new restaurants in Hong Kong, let alone new chefs and new menus, can be tricky. Our restaurant news round-up will 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, it’s all here!
New restaurants, bars and menus to try this May
Mellow Meals with Kids
Looking for a new spot to take the kids out for a meal? Overlooking Quarry Bay Park, Jello & Mellow is a pastel coloured paradise for families. The idea is to bring together all-day dining and interactive indoor play so your little ones stay engaged while you can relax and enjoy your meal. The kids’ menu has a range of colourful and healthy dishes and comfort foods to suit even the fussiest youngsters. For the whole family, there’s a range of snacks and staples like pasta, noodles and pizza. Drink choices include shakes and smoothies to soft drinks, juice, tea and coffee. Adults can also order an afternoon beverage from the menu of wine, champagne, spirits, cocktails and beers.
9/F, 1001 King’s Road, Quarry Bay
Farmhouse Flavours
The popular lunch and dinner buffets at The Farmhouse at Hyatt Centric are serving up flavours of the Mediterranean until 18 June. The signature live stations will be making orders for creamy risotto with pearl barley and lobster, freshly sliced Iberico ham and crema Catalina. Other highlights include Turkish oxtail stew and Italian sausages. And dessert lovers won’t want to miss the Mediterranean classic of churros with chocolate sauce, or the coffee panna cotta. Diners will also get to enjoy freshly-made red and white sangria from a dedicated Sangria Bar during dinnertime, at no extra charge.
2/F (West Tower), 1 North Point Estate Lane, North Point
Lebanese Lunch
A finalist in the Restaurant & Bar Design Awards 2021, Maison du Mezze has rolled out a great-value Lebanese set-lunch menu on weekdays. Dine in from Monday to Friday, between 12pm and 3pm, and enjoy a three-course menu from $208, with a cold starter or mezze, a main dish and a dessert. The restaurant is like entering a Middle Eastern mansion, with marble embellishments and odes to traditional patterns. The food is equally as impressive, with à la carte highlights like the classic mixed hummus platter ($180) or baba ghanoush ($98) served with fresh house-baked pita. Crowd favourites include moussaka ($128) and a show-stopping spiced-marinated lamb, slow cooked for 12 hours ($512). To finish, try creamy rice pudding with ice cream or traditional deep-fried sweet dumplings. The drinks menu features wines from Lebanon and spice-inspired drinks. T
G/F, Shop G10, Sheraton Hong Kong Tung Chung Hotel 9 Yi Tung Road, Lantau
2330 0131 | chesshouserestaurants.com
Two-Night Culinary Adventure
Chef Shane Osborn from Arcane and Chef Stanley Wong from CulinArt 1862 are putting their creative forces together for a seven-course culinary experience! On 16 and 17 May, the special menu starts with an amuse bouche and lightly cured Hokkaido scallops, followed by a unique blend of quark cheese and Kristal caviar, and then gnocchi with morels, broad beans and wild garlic. The main event is a smoky binchotan-grilled Australian wagyu striploin, and, to finish, strawberry mille feuille with rhubarb sorbet and petit fours. Both nights will be held at CulinArt 1862 and are $1.388 per person with a wine-pairing option available for $688.
1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay
2884 2603 | culinart1862.com
New in Wan Chai
Michelin-awarded chefs and long-time friends Agustin Ferrando Balbi (Andō) and Ricardo Chaneton (MONO) are coming together for their first co-venture. Presenting a fresh take on Latin American cuisine, Rosita combines culinary influences from Japan and France. The TacOmakase Mondays special encapsulates this idea by experimenting with the beloved taco – in an omakase style. The Monday menu is $888 per guest and features fantastic new flavour combinations like king oyster mushroom and cacahuate salsa, and duck carnitas with a tamarind mole.
1-7 Ship Street, Wan Chai
9726 4188 (WhatsApp) | rosita.hk
Cakes & Bakes
Beautiful bespoke cakery VIVE has a new home in Gough Street and is now proving a popular spot for brunch, thanks to an Insta-worthy menu including classic Aussie avocado toast served with poached eggs, bacon and sourdough and doused in rich hollandaise sauce. Depending on your appetite, you can opt for a lighter granola bowl, or go all out with a full breakfast including crispy waffle-cut hash browns! There’s also a wafu pasta with umami sauce; roasted eggplant with coconut couscous and pumpkin puree; tender beef tongue sandwiches; and classic fish and chips. And yes, VIVE’s cakes are on offer too. Try the Thai milk-tea-inspired chiffon cake, or the pistachio tiramisu. Drinks include fresh juices, nine tea choices, and signature hand-drip coffees from a professional barista using locally roasted beans.
G/F, 12 Gough Street, Central, Hong Kong
Fruit Forward
Today’s drinking culture is full of curiosity and a desire to try new flavours and combinations. One thing gaining more attention from mixologists – including the team at new bar Orchard – is the use of fruit spirits. Step into this nature-inspired bar, and you’ll put all five senses to the test with the likes of the Tropical Punch, which includes a base of Framboise eau de vie and a balance of sweet tropical fruits and sour strawberry. Or try the Bliss, featuring a four-year-aged plum brandy called La Vieille Prune and Orchard’s house-made purple sweet potato liqueur to bring out an earthy flavour. There are also exciting spin-offs such as a fizzy colada and a twist on the classic cocktail Vieux Carre.
G/F, 28 Gage Street, Central
9881 1984 | orchardhk.com
Hong Kong Highlights
It’s a big call to create a menu called Flavours of Hong Kong, so Chinesology has teamed up with four local brands that have been around for over 70 years to make sure they’ve nailed it. The dishes show appreciation for the craftsmanship of Tiu Yuen Soy Company, Ser Wong Fun, Lee Hoong Kee and Kam Hing Noodles. Highlights include crispy fried chicken, lotus leaf-steamed ma yau fish, jinhua ham soup, abalone with pan-fried crispy noodles, and fermented soybean paste ice cream. And you can enjoy them all with a 180-degree panorama of Victoria Harbour. The 10-course menu ($2,288) includes two signature cocktails and a one-glass wine pairing. The cocktails are also inspired; “Claypot Rice” features snake wine with a piece of homemade rice crust as a garnish.
Shop 3101, Podium Level 3, IFC Mall, Central
Elevated Veggies
With a name derived from the French word for foliage, Feuille is the new vision of talented chef David Toutain, whose eponymous Paris restaurant earned two Michelin stars. Working in collaboration with executive chef Joris Rousseau, the dishes bring healthy eating to the fore, with a multi-course tasting menu that showcases the versatility of local vegetables and sustainably sourced meat and seafood. In addition, a vegetarian menu will creatively use every aspect of vegetables, from the seeds, stems and roots to the flowers and leaves. And the bonus? The dishes also highlight the very best of French cooking technique to create intricate layers of flavour.
5/F, 198 Wellington Street, Central
A Reduced Footprint
It’s not always easy to find a sustainable and eco-friendly eatery in HK, which is why Hyatt Regency is partnering with local fish farm Aqua Millennium to reduce its environmental impact. The hotel’s all-day dining restaurant Café, for instance, will feature new fresh local seafood in dishes such as steamed batfish with garlic, spring onion and soya sauce, white croaker with a Thai green mango salad and Cajun spice, and crispy-fried pompano fish cake. And the à la carte menu at Sha Tin 18 includes local soft-shell lobster wok-fried with garlic, chilli and spices. The Aqua Millennium fish farm dishes are available at various times over May and June.
18 Chak Cheung Street, Sha Tin, New Territories
hyattregencyhongkongshatin.com
New restaurants, bars and menus to try this April
5 fab food spots at Forty-Five
Brilliant news for foodies, in the form of five new experiential dining concepts set to open in a single location, atop Gloucester Tower in Landmark. The brainchild of hospitality group Leading Nation (The Diplomat, Wagyumafia) and property group Hongkong Land, Forty-Five will be home to a range of exciting dining concepts.
First cab off the rank, with a soft-opening from late March, is The Merchants, serving classic Shanghainese food. Following over the course of the second and third quarter of 2023 will be Kaen Teppanyaki, a Japanese steakhouse; Cardinal Point, a restaurant and lounge featuring sweeping views of Hong Kong from the Sky Terrace; The Cristal Room, the first French fine-dining restaurant in HK by the multi-Michelin-starred Anne-Sophie Pic; and a private members’ club, the Gloucester Arts Club.
The interior design of Forty-Five aims to showcase the distinctive culinary and creative DNA of the five different concepts, along with the unique character of Hong Kong. One highlight will be a rotating collection of artworks by cutting-edge Asian and Western artists.
45/F, Gloucester Tower, Landmark, 15 Queen’s Road Central
Jazz and brunch at Hue
Turns out you can upgrade your brunch with more than champagne and harbour views! Modern Australian restaurant Hue is bringing live jazz music to brunch every Sunday. While enjoying the view of Victoria Harbour, sip on Gosset champagne from the world’s oldest champagne house and tuck into a brunch menu that includes a selection of starters to share, one main and one dessert for $480 per person. Free-flow options are available too from $380, including champagne, ten premium red and white wine choices and bloody marys.
The menu starts with a spread of house-made dishes for sharing, including bread with silky smoked butter and black sea salt, seaweed crackers with smoked paprika and whipped cod’s roe and a variety of salads. For mains, we like the look of the limestone coast wagyu flank steak served with confit garlic and maitake mushroom in Madeira sauce. Or if you’re a pasta lover or vegetarian, try the angel hair pasta with chives, parmesan emulsion and black truffle. Dessert includes a quintessential Australian pavlova with lemon curd and white chocolate, and a rich lava Basque cheese tart with hazelnut praline candy.
The restaurant’s dining room is also showing a revolving collection of art installations from the Tanya Baxter Contemporary Art gallery.
1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong
852 3500 5888 | huedining.com.hk
Spring cocktails & Japanese tea time at Room 3
Sakura season is here and if you’re not planning a visit to Japan, why not take your tastebuds on a journey of cherry blossom-inspired flavours instead? Urban gastrobar Room 3 (“Room San”) is serving up tapas-style teatime treats from 4pm to 7pm daily.
The Tanoshi Afternoon Tea Voyage presents eight izakaya savoury snacks and a raindrop cake for dessert. First, try the yakitori favourites including chicken soft bone, minced chicken with Japanese egg and garlic chicken wings. Then, cleanse your palate with crunchy pickled burdock root before trying the rich flavours of snow crab meat tobiko and tossed mentaiko udon. The sweet finale is Mizu Shingen Mochi, a glistening black sugar, roasted soybean and seaweed treat.
The set is priced at $388 for two people, including a drink each. You can choose from house wine, beer, juice, soft drink or Sakura tea, or enjoy a specially crafted cherry blossom-inspired cocktail for $88 instead of the normal price of $150. The Sakura Blossom, for example, is made from vodka laced with sakura leaves, gently balanced by fresh lemongrass, maraschino cherry liqueur and egg white for a creamy finish. There’s also a Sakura Negroni, and the peach-infused, gin-based Sakura Cha.
The drinks can be enjoyed at Room 3’s neighbouring sister restaurant Kappou Mu, too.
UG01-03, UG/F, H Zentre, 15 Middle Road, Tsim Sha Tsui
Victoria 22 guest chef
Celebrity Chef Charmaine Cheung has spent her career exploring Western and Southeast Asian cuisine, embarking on culinary travels through North America, Europe and Asia. She has helmed kitchens and restaurants all over the world, hosts the show My Private Kitchen and has authored multiple books and articles.
This April, join the culinary maestro at Victoria 22 to enjoy a fusion of flavours. Every Monday to Wednesday in the month, excluding public holidays, there’s a six-course lunch from 11.30am to 2.30pm ($550) with a late afternoon “Amuse-Bouche” session from 3 to 5pm ($698). There are three alternative preference options for the six courses, including Seafood Symphony, Meat Quartet and Vegetarian Harmony menus.
Highlights include the chef’s poached hand-dive scallops drizzled with spinach sauce and topped with yuzu, microgreens, and horseradish, and her duck confit rice paired with an unexpected choice of shrimp pasta, ginger and sake. The lunch and afternoon menus are also accompanied by free-flow for $320 or à la carte drinks.
22/F, Sugar+, 25-31 Sugar Street, Causeway Bay
crystal@victoria-22.com | victoria-22.com
Shangri-La buffets
Why are buffets so loved? The variety, for starters! Take the current offerings from the Shangri-La chain, for example. Cafe TOO on Hong Kong Island is putting seafood centre stage at its brunch buffet (from $498), with Boston lobster, brown crab, mussels and crab legs. There’s also Japanese sashimi, handrolls and a sushi counter. Plus, a pop-up counter features Michelin-starred Yat Lok’s Roast Goose, and On Lee’s Fish Ball Noodles.
Or head over to Kowloon, where Café Kool features 12 live kitchens cooking up a storm of Asian, Western and Indian gourmet dishes plus lobster and freshly shucked oysters. You can also enjoy red curry crab in Thai style, lobster bisque, pasta and tempting desserts. The buffet is priced from $428 per person for lunch and $728 for dinner.
At Big Bay Cafe at the Kerry Hotel, seed-to-table and farm-to-fork dining are being celebrated. The ethically sourced ingredients include produce grown in a secret garden at the hotel itself. Try the fragrant roasted chicken with black truffles, or barbecued pork and Caesar salad. Kids can even pick their own hydroponic tomatoes from a claw machine! And each table receives a DIY kit to grow a plant at home (until 30 April; $398 for lunch, $708 for dinner).
Sign up for free as a Shangri-La Circle Member and enjoy an exclusive buy-2-get-1-free offer on lunch and dinner buffets, available until 30 April using promo code HKSLC032023.
Café TOO at Island Shangri-La | 2820 8571
Café Kool at Kowloon Shangri-La | 2733 8753
Big Bay Café at Kerry Hotel | 2252 5246
181 Fortnum & Mason afternoon tea
When it comes to classic afternoon tea, Fortnum & Mason is a British institution, serving fresh baked cakes, warm scones and fresh finger sandwiches for centuries. The menu in the HK branch has all the delicious classics you expect across three menus to help you while away an afternoon. The Afternoon Tea menu features finger sandwiches with smoked salmon, suffolk ham and coronation chicken, plus sultana and cranberry scones with clotted cream, strawberry preserve and lemon curd, and a selection of individual pastries. With the vegetarian option, the sandwiches include cucumber and mint cream cheese, cheddar with fig and fennel chutney and more.
Also on offer is the famous Scotch Egg, invented by Fortnum’s in 1738 as a portable snack for travellers. Other standouts include a choice of Welsh rarebit, lobster omelette and twice-baked goat’s cheese souffle. All this is $588 per person ($288 for children) and served with a pot of Fortnum’s tea. Add a glass of Blanc de Blanc champagne for a total of $688 or non-alcoholic sparkling tea for $648.
Special offer: Until 21 April, enjoy two-for-one on Classic Afternoon Tea set menus at 181 Fortnum & Mason when booking on a weekday (not available on public holidays).
Shop 022, G/F, K11 Atelier Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
Sunday dim sum at Ho Le Fook
Step into Ho Le Fook on Sunday afternoon and you’ll find a playful wall of waving golden lucky cats, the sound of flame-fired woks, and an afternoon banquet of unlimited dim sum! (Plus a bottle of champagne per guest!) Named the Good Fortune Club, these Sunday sessions (from 12pm on the first Sunday of the month) are full of the flavour and energy of Hong Kong’s dim sum culture.
For $988 per guest, you can fill up on new menu items including har gow, pork siu mai, crab, prawn and beetroot dumplings and fried taro puffs with wagyu beef and black truffle. Plus Ho Lee Fook’s iconic hand-chopped pork jowl and cabbage dumplings. There are also classic Cantonese dishes, including the chef’s seasonal greens and prawn roe stirred noodles with crispy scallop.
For dessert, try Chef ArChan’s “love letter to Hong Kong” in the form of the Ho Lee Fook Mahjong Tiles. The dessert is a tofu sorbet served with longan granita, dates, goji berries and white fungus. The signature pandan milk bread French toast with peanut butter, smoked maple syrup and toasted coconut is also available.
G/F, 1-5 Elgin Street, SoHo, Central
2810 0860 | holeefook.com.hk/good-fortune-club
Crown Super Delux set lunch
Stepping into the Crown Super Delux, jazz and chilled funk music set the tone for an experience inspired by Rocky Aoki’s “American dream” and by Kobe teppanyaki. As Hong Kong’s hustle and bustle returns, so do midday escapes in the city; and this venue boasts a set lunch served in under an hour. Still, they won’t tell if you linger a little longer – and you may just want to with the spread of premium meats and refreshing flavours.
Take a seat in the mid-century armchairs and order the chuushoku lunch set. The menu kicks off with a refreshing mizuna salad, followed by an optional add on teppan-cooked Hokkaido scallop or tiger prawn and grilled vegetables. The star is the choice of US prime tenderloin (160g, $428), Australian wagyu ribeye (160g; $688) or marbled A5 Kagoshima wagyu tenderloin (120g; $828) and sirloin (140g; $828). The meal is rounded out with garlic fried rice and miso soup. Plus, for a sweet hit before returning to the office, there’s a yuzu sorbet.
Crown Super Deluxe is open daily from noon to 3pm for lunch and 6pm to 10pm for dinner.
Mezzanine, 33 Wyndham Street, Central
reservations@crownsuperdeluxe.com | 2111 8434 | crownsuperdeluxe.com
Bino N Booze – hotpot & dumplings
New on the block in Sham Shui Po is Bino N Booze. The spirited venue features a vibrant palette of orange and green inspired by a blend of East and West. The restaurant pays homage to traditional Hong Kong hotpot flavours with a creative twist such as alcohol-infused signature soup bases.
Among the hotpot soup flavours is a red wine, oxtail and tomato blend, and a seafood soup using Japanese kelp, bonito flakes, flower crabs and mussels, with Nanshan sake. Alternatively, try the peppery pig tripe and chicken in beer soup! There’s a vegetarian mushroom base available too.
Meanwhile, the restaurant’s hand-wrapped dumplings are experimental and boast ultra-thin skin. The signature dumplings include abalone and black truffle, and drunken chicken dumplings filled with hua diao wine to enhance the tenderness of the chicken.
All the desserts are vegetarian friendly, including brown sugar glutinous rice cake, brown sugar ice jelly, house-made ice cream, and yuzu sorbet. Plus check out the Grand Opening deal, with a lobster on offer for every $1,500 spent on menu items!
Shop A, GF & 1/F, 205 Hai Tan Street, Sham Shui Po
Hyatt Sha Tin 18 X Plant Sifu
Sha Tin 18 at the Hyatt is well known for promoting local food and authentic Chinese cuisine. Another focus of the restaurant is green dining and plant-based meats. The new Spring menu is a reflection of these interests. It mixes and matches Plant Sifu brand plant-based meat with classic ingredients to preserve authentic dim sum flavours.
On offer are five choices of dim sum, which you can watch the chefs create in the open kitchen using steamed plant-based pork. Options include a take on a traditional bun with fluffy dough filled with Chinese preserved vegetables and plant-based meat, and a dumpling made with crispy fried plant-based pork in a spicy marinated cabbage spring roll. Or, for a splash of colour, go for the hand-diced beetroot and pink dumpling skin infused with beetroot juice!
Plant Sifu use konjac and 100% plant ingredients, combined with AROMAX technology. The result is no added MSG, preservatives, antibiotics or cholesterol. While its fat content is nearly 90% less than real pork, the texture and taste are remarkably similar to real meat.
The Sha Tin 18 X Plant Sifu plant-based dim sum menu is available for lunch until 30 April 2023.
4/F, Hyatt Regency Hong Kong, Sha Tin
A new incarnation of Francis
After bringing the flavours of the Middle East and contemporary dining to Wan Chai for five years, Francis has opened a new branch in Soho. At Francis West, you can expect fragrant spices and the smoky flavours of the Maghreb, an Arabic term meaning “place where the sun sets”. Consisting of Algeria, Tunisia, Libya and Morocco, the region’s cuisine marries Mediterranean and African flavours, intermingled with ancient Arab cooking traditions.
Menu highlights that showcase this rich culinary heritage include mashwiya, a Tunisian grilled salad, stone-baked frena (Moroccan flatbread), spanner crab with chraime, a spicy sauce made from tomatoes and paprika, and a lamb merguez. Francis classics remain on the menu, while wine is also front and centre. The list is sourced exclusively from the coastal regions of the Mediterranean and features highly regarded historic producers alongside emerging winemakers.
The courtyard has a warm, welcoming Moroccan theme while the intimate tapas bar takes inspiration from southern Spain. The result is a vibrant and bright new neighbourhood hang-out.
Felicity Building, 42 & 44 Peel Street, Central
info@francis.com.hk | sevenrooms.com/reservations/franciswest
Where to dine this March
Filipino Flavour
Singular Concepts’ new fusion restaurant Barkada is a joint collaboration with influencer Jen Balisi (@IndulgentEats), and it brings Filipino soul and Hong Kong heart to Central. The word barkada means “a group of friends” in Tagalog, and you’ll want to bring yours along to enjoy the savoury, sour, sweet and spicy sharing plates on offer. Jen recommends trying the adobo popcorn chicken, lumpiang Shanghai spring rolls and sizzling sisig; you’ll also find charcoal-grilled meats, noodle dishes, unique desserts and cocktails that play on Southeast Asian flavours. The stylish retro interior includes a karaoke machine!
Dining at the Regent
Regent Hong Kong is now open after an extensive makeover and a reflagging from the InterContinental name, as are some of its previous iconic dining spots. Modern, light-filled Harbourside has a waterfront garden setting, with lunch and dinner buffets including Western, Indian, Chinese and local dishes. The reimagined Steakhouse features quality cuts from Spain, Japan, Uruguay and Australia, and an interior of Japanese burnt-wood panels. And The Lobby Lounge’s stunning harbour views feature from breakfast to dinner – grab a morning coffee here, or a classic afternoon tea, or make it a late-night cocktail and dessert instead.
Inspired by Izakaya
In Japan, when 5pm rolls around, you don’t go to the pub but to an izakaya. Another new venue from Singular Concepts, Yurakucho in Central offers this izakaya watering-hole culture in Hong Kong. Named for a district of Toyko where izakayas abound under brick arches and beneath elevated train tracks, the eatery has a live open kitchen grill and a soundtrack of underground hip-hop. Dishes we suggest trying include the katsu sandos, garlic butter edamame and chicken karaage. Plus, there’s an extensive sake and cocktail menu for the full izakaya experience.
IG: @yurakucho.hk
Food for a Cause
Combining kindness and community with delicious food, Rén is a pop-up aimed at raising funds for charities in Hong Kong. Founder Jo Soo-Tang’s first event in February was in collaboration with the Hong Kong Student Aid Society and brought people together for a three-course meal and fine wines. The team behind this unique restaurant concept is seeking to use its F&B network to maximise the impact on charities and change the scope of HK’s foodie scene.
More events will roll out this year, so keep an eye on Instagram (@renhk__) for updates.
A Lively Location
Located on the 11th floor of Sugar+ in Causeway Bay, Vivere celebrates authentic Italian cuisine, specialising in seafood dishes inspired by Italy’s coastline. The scallop and tiger prawn risotto is a favourite, though we’re also eyeing off the menu’s roasted lamb rack and rich sausage ragu. After sunset, Vivere transforms to focus on fun and excitement (the restaurant’s name means “to be alive”, after all!). This sassy alter ego brings quality music and drinks till late, with DJs featuring each Saturday – and even a monthly Drag Show Brunch!
Spanish Treats
Causeway Bay has welcomed Calle Ocho, a new tapas restaurant/bar with a nod to Spain’s historic Madrid de Los Austrias neighbourhood. A tiled façade, 25-foot hand-drawn mural and flamenco paintings set the scene. The Jamon Bar sees premium Iberico ham carved in front of your eyes, while the second floor offers intimate dining and private rooms overlooking Victoria Park. Dishes range from tuna tartar with avocado wasabi puree and sea urchin in a crispy ice-cream cone ($180) to grilled Spanish cuttlefish ($160) and arroz negro, a squid ink paella with spicy calamari ($280). Finish with a tempting dessert treat and a smooth red or white sangria.
Best of Bali
Three of Bali’s culinary stars are bringing the island’s vibrant cuisine, laid-back party vibes and signature cocktails to Test Kitchen in Hong Kong. Available from 16 to 18 March, this pop-up dinner experience, “Four Hands Two Shakers”, will see chefs Stephen Moore and Benjamin Cross and mixologist Zac de Git showcase Balinese food finesse with an eight-course sharing menu ($980 with a complimentary cocktail). It includes coffee sourdough with sugar-cured salmon, black garlic taco, turbot with kombu crips and passionfruit jelly, while a curated playlist creates the perfect backdrop.
Super Skewers
Kushitei has arrived in HK, serving an array of batter-dipped, deep-fried morsels on bamboo skewers, called kushi. Hailed in Japan for its signature thin and crunchy coating, the new restaurant in TST offers two omakase menus. The 10-course version kicks off with wagyu sirloin drizzled in truffle sauce, followed by angel shrimp and more, while the 12-course menu includes salmon, pork tenderloin, grilled eel and yellowtail. You can go à la carte, too, choosing the likes of edamame and seared Kurosatsuma chicken breast. Kushitei has an extensive sake list and wines to complement each course.
IG: @kushitei_hk
Meaty Feasts
Recently opened in Soho, Macelle Italian Steakhouse – with a name inspired by the Italian word for butcher – is a quick and casual restaurant that cuts out the middleman to bring fresh, premium produce at affordable prices. The indoor and alfresco dining spaces have a relaxed trattoria vibe, and the menu includes sharing dishes such as a 1kg Angus Fiorentina steak (2 people, $695) and a wagyu rump (3-4 people, $995). The set lunch ($165) centres around the steak or fish of the day, with a selection of sides and a frozen custard with biscotti to finish. Wines are served in trattoria-style stemless glassware.
Like this? See more Hong Kong restaurants and foodie news in our Wine & Dine section!
