Header photo: Trattoria Kagawa’s uni carbonara
The Baker & The Bottleman – themed wine nights![]()
The upstairs natural wine bar (The Bottleman part of The Baker & The Bottleman) is set to host a series of themed wine nights in support of boutique, sustainable wineries around the world. The first evening sees the focus turn to biodynamic viticulture. Each glass of natural champagne will be paired with an innovative snack; for example, Larmandier-Bernier Longitude Blanc de Blancs MV and Fleury Rosé de Saignée begin the tasting experience, matched with the complementary flavours of truffle pudding, anchovy on toast and beef crackers. Next up sees The Bottleman examining the differences between French and New World wines, with the event kicking off with a face-off featuring Bret Brothers La Soufrandière Saint-Véran La Combe DesRoches from Burgundy, France, up against Craven Chardonnay from Stellenbosch, South Africa.
Where: Shop G14 & G15, 2/F, Lee Tung Avenue, 200 Queen’s Road East, Wanchai
When: Saturday, 29 October and 12 November 2022 (from 5:30pm)
How much: Champagne Growers Night – HK$880/person (includes 6 75ml glasses of champagne + curated food pairings); France vs New World – HK$680/person (includes 6 75ml glasses of wine + snacks by The Baker)
For reservations: book online
Baodown III – Little Bao x CHAAT pop-up![]()
The third edition of May Chow’s Baodown pits the award-winning Little Bao chef against Chef Manav Tuli of Rosewood Hong Kong’s Michelin-starred Indian restaurant CHAAT in a challenge to determine the ultimate bao burger. First, the two chefs will work together to create two special dishes that capture both CHAAT’s refined Indian flavours and Little Bao’s quirky flair: Jaipuri aloo, a riff on the classic Rajasthani street food, and crispy basmati rice salad. The Chettinadu lamb bao – the star of the show – follows, concluding with the kulfi ice-cream bao for a sweet, Indian-esque finish.
UPDATE: following this successful Baodown, the CHAAT lamb bao will be on the menu for all to enjoy until the end of November! This mouth-watering bao features juicy lamb neck fillet seasoned with home-ground Chettinadu spice blend, curry leaves and curry mayo sandwiched between LB’s signature fluffy homemade bun.
Where: Little Bao, 1–3 Shin Hing Street, Central
When: Thursday, 13 October 2022 (from 4:45pm)
How much: HK$796 for 2 (sharing menu of 4 dishes)
For reservations: book online
BÀRBAR – new wine bar & restaurant ![]()
Opening on Wanchai’s Ship street in mid-October, Spanish wine and tapas BÀRBAR by Epicurean Group sounds like it will soon be giving nearby tapas specialist 22 Ships a run for its money. The Spanish wine list, curated by the group’s Spanish sommeliers, will be matched by an equally impressive selection of Spanish sherries, artisan craft gins and sparkling wines. Heading up the kitchen is Culinary Director Edgard Sanuy Barahona of Sheung Wan tapas hotspot Pica Pica (and long-time friend of Foodie), presenting mostly small-plate Spanish dishes that are familiar yet playful.
Where: Shop A, G/F, Pinnacle Building, 9 Ship Street, Wanchai
For reservations: phone 2810 0008 or book online
Bite by Bite – new restaurant![]()
This trendy eatery has updated Hong Kong’s most popular street food-style snacks and desserts, serving up a large selection of innovative, East-meets-West bites in a chic, modern two-storey space. From DIY egg waffles (presented on a paint palette), to masala curry fish balls with roti, to spicy “mala” s’mores hot chocolate, we expect queues forming in no time at all to get a taste of these Instagrammable treats. In addition, Bite by Bite offers several healthy and vegetarian options like bean curd sweet soup with barley and homemade tofu pudding. In honour of the grand opening, you can get 50% off on select items on 19–20 and 26–27 November. Open from Friday, 4 November.
Where: Shop 4, G/F, Ngai Hing Mansion, 22 Pak Po Street, Mongkok
To contact: phone 3709 8250
The Butchers Club Grille – new restaurant![]()
Acclaimed dry-aged beef specialist The Butchers Club has rolled out this surf-and-turf concept at Taikoo Place. Dry-aged steak cuts take centre stage here alongside imported seafood dishes such as oysters Rockefeller, bacon-wrapped prawns and roasted sea bass. The Butchers Club Grille also has a retail concept that showcases an 80-label wine collection offering affordably priced boutique and New World bottles. The semi-covered al-fresco seating area is pet friendly to boot, with self-service snacks, water drinking bowls and toys complimentary for all pups (and their people).
Where: G/F, Westland Gardens, 12 Westlands Road, Quarry Bay
For reservations: phone 2388 9644
Castellana – relocation to Central + new menus![]()
Piedmontese restaurant Castellana – our Foodie Forks 2020 Editors’ Choice Best New Restaurant – has made the move from Causeway Bay to a brand-spanking-new two-storey space in Central. Under the direction of Executive Chef Romeo Morelli, Castellana has unveiled new lunch and dinner menus that showcase the rich gastronomic diversity of the Piedmont region in northern Italy. Most noteworthy is the new dinner tasting menu – Traditional Piedmontese Recepì around the World (HK$1,280 for 4 courses or HK$1,580 for 6 courses) – which features Piedmontese culinary traditions in recipes dating all the way back to 1450. In terms of vino, CASTELLANA’s cellar is comprised of Hong Kong’s most extensive collection of Piedmontese wine, featuring over 300 labels and vintages from the 1960s onwards.
Where: UG/F & 1/F, Club Lusitano, 16 Ice House Street, Central
For reservations: phone 3188 5028 or book online
CRUST – new branch in Tseung Kwan O![]()
CRUST Sorrento is the bright and breezy Tsueng Kwan O sibling to the original CRUST Italian in Wanchai and CRUST Amalfi at K11 MUSEA. It’s situated right on the TKO waterfront promenade and gives us the authentic street-food flavours of Naples and the Sorrento coast, with pet-friendly al-fresco seating to boot. Regional pizzas, foccacias, pasta dishes, salads and desserts are available alongside classic Neapolitan pastries. Seasoned pastry chef David Puig Zaragoza, formerly of Conrad Hong Kong, oversees the selection of sweet treats. Open from Friday, 4 November.
Where: Shop G05, G/F, MONTEREY PLACE, 23 Tong Chun Street, TKO
To contact: phone 2205 6311
CulinArt 1862 – 2 new restaurants![]()
Located in the Towngas flagship store in Causeway Bay, this contemporary dining concept offers both casual and fine dining in the same space. German-Chinese chef Stanley Wong, the former executive chef at Jean-Georges Vongeritchen’s Spice Market in New York City, oversees the project. At the casual-chic Lounge & Kitchen, the international menu features fresh, sustainable ingredients in modern European dishes like beetroot carpaccio, Thai-accented Wagyu beef tartare and gnocchi with brown butter, sage and Pecorino. The Chef’s Table is the more refined of the two experiences at CulinArt 1862; here, a seven-course tasting menu (HK$1,288/person) designed by Chef Wong culminates with a unique tableside dessert presentation where gastronomy meets art.
Where: 1/F, Chinachem Leighton Plaza, 29 Leighton Road, Causeway Bay
For reservations: phone 2884 2603 or book online
Dang Wen Li – new branch at Pacific Place![]()
French pastry chef Dominique Ansel has opened his fourth location at Pacific Place in Admiralty, continuing his love affair with the flavours of the 852. The chef’s HK capsule collection of innovative pastries and cakes – like the Lemon Juice Box and Pineapple Bun – is available here as usual, but there’s also a special grab-and-go section at this particular Dang Wen Li branch where customers can pick up a savoury brioche sandwich in three Japanese-inspired flavours (sukiyaki beef, crab korokke, chicken katsu curry).
Where: Area 2L, 2/F, Pacific Place, 88 Queensway, Admiralty
To contact: phone 3565 6633 or order online
Danji – new restaurant![]()
Opened by Jennifer Kim, founder of popular Korean food brand Seoul Recipe, Danji is named after the traditional earthenware pot used to store Korean sauces and ferment kimchi during the wintertime. This laid-back, modern Korean bistro focuses on casual Korean dishes such as kimchi pancakes, galbi jjim (braised short ribs), bibimbap, spicy tofu seafood stew and fried chicken – the Korean staples we all know and love. The Korean-focused drink list includes soju, makgeolli, sake, beer and even Korean wine – we’ll be there for happy hour (the soft-opening hours are 3–11pm).
Where: 7 Sun
Street, Wanchai
For reservations: phone 2623 9983 or book online
Dear Coffee & Bakery – pop-up at K11 MUSEA![]()
We’ve heard a lot about the creative coffee and bagels served up by Dear Coffee & Bakery, but it’s all the way in Tai Wai, so the coffee house is not an easy trek from our office in Sheung Wan. But the good news now is that this local fave has opened a six-month-long pop-up at K11 MUSEA, on until March 2023. K11-exclusive items we can’t wait to sink our teeth into include the maple, apple and bacon bagel and pretzel dogs in flavours of mentaiko cheese and honey mustard onion.
Where: Shop B201–C01AB, B2/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST
To contact: phone 2682 0093
A Dialogue with Gaggenau – culinary artisans series ![]()
This annual culinary series spearheaded by luxury German appliance brand Gaggenau sees a roster of 10 Michelin-starred chefs from top restaurants around town hosting interactive cooking classes and demos, sometimes with private dining experiences to follow. The chefs will be cooking up a storm using Gaggenau’s state-of-the-art kitchen appliances, with Chef Wing Keung Wong of one-starred Man Wah kicking off October with a Cantonese cooking class on Monday the 10th from 2–5pm at the KI Island South Galleria location.
Where: KI Cubus, KI Sunning and KI Island South Galleria showrooms
When: until mid-January 2023
How much: HK$1,500/person
For reservations: book online
Felix – Nights at Studio 54![]()
Last year, Secret Theatre collaborated with The Peninsula Hong Kong to offer an incredible Great Gatsby-themed experience at Felix that sold out immediately, and this year, they’re travelling back in time to the 70s and 80s for another immersive experience, this time inspired by the heydey of iconic Manhattan nightclub Studio 54. It goes without saying that glam disco glad rags are de rigueur.
Where: 28/F, The Peninsula Hong Kong, Salisbury Road, TST
When: 6 October–10 December 2022 (Thursday–Sunday from 7pm; blackout dates apply)
How much: HK$2,388/person (includes glass of welcome bubbly, 3-course dinner, performance, after-party cocktail and DJ set); Champagne Ticket at HK$2,888/person adds on 2-hour free-flow champers to the mix; VIP Experience at HK$3,100/person features an exclusive meet and greet with Studio 54 celebs in the VIP area
For reservations: book online
A Festival of Wine by Shangri-La – wine series![]()
Held at Hong Kong’s three Shangri-La hotels – Island Shangri-La, Kowloon Shangri-La and Kerry Hotel – this third edition of A Festival of Wine offers an exciting line-up of 15 different wine-related events showcasing 100 notable wine labels from around the world, curated by Island Shangri-La Head Sommelier, Terence Wong, and the sommelier teams from the three hotels. The events range from sabrage experiences for HK$550 per person (where each guest gets their own bottle of Laurent-Perrier La Cuvée Brut champagne sabered) to a Burgundy Grand Cru wine dinner at Michelin-starred French restaurant Petrus priced at an eye-watering HK$50K per person.
Where: Island Shangri-La, Kowloon Shangri-La and Kerry Hotel, Hong Kong
When: 21–29 November 2022
How much: varies
To book: book online
Grand Majestic Sichuan – Theign Phan x Fuschia Dunlop pop-up![]()
If you’re a fan of Sichuan cuisine, you can’t miss this exclusive culinary partnership at Grand Majestic Sichuan, when Head Chef Theign Phan will be joining forces with London-based Sichuan food expert Fuschia Dunlop for two nights to present a special multi-course tasting menu showcasing the complete range of tongue-numbing Sichuan flavours. Click here for the full menu.
Where: Shop 301, 3/F, Alexandra House, 18 Chater Road, Central
When: 15–16 November 2022 (from 6pm)
How much: HK$1,088/person
For reservations: phone 2151 1299 or book online
The Grounds – season 2 for this Central entertainment space![]()
The Grounds has returned to AIA Vitality park in Central for a second season. As the weather cools down, we can look forward to an action-packed schedule full of film nights, kids’ entertainment, wellness and fitness sessions and more. The outdoor “pod” seating has been upgraded this year, with the al-fresco wining and dining continuing through The Grounds’ seamless mobile-ordering system in partnership with nearby food hall extraordinaire BaseHall. Sign up here for The Grounds’ mailing list in order to receive the latest event updates.
Where: Hong Kong Observation Wheel & AIA Vitality Park, 33 Man Kwong Street, Central
When: from Thursday, 13 October
For tickets: book online
Hancham & Bong Ru – new shared location![]()
These two Korean restaurants have relocated to a new interconnected space in Tsim Sha Tsui, spanning across 10,000 square feet and revamped with a modern wooden interior. Hancham is for all the K-BBQ fans out there, well known for its high-quality aged cuts of beef, both USDA Prime and Korean Hanwoo. Bong Ru is the only authentic Korean-Chinese restaurant in Hong Kong, famous for two staple noodle dishes: jjajangmyeon (black bean noodles) and jjamppong (spicy seafood noodles) . Behind these two successful Korean eateries is BC Park, a close family friend of Korean rapper G-Dragon’s parents, and his daughter.
Where: 1/F, Winfield Commercial Building, 6–8A Prat Avenue, TST
For reservations: phone 2311 6822 or book online
Heimat x Monkey 47 gin – cocktail-paired dinner series![]()
German fine dining meets German gin cocktails in this two-week dinner series at Heimat. The five-course menu by Chef Peter Find offers refined takes on German dishes that are artfully paired with four Monkey 47 gin cocktails, providing the rare opportunity to taste the 2019 Monkey 47 Distiller’s Cut. Monkey 47 gin is uniquely made using 47 native botanicals from Germany’s Black Forest region.
Where: 8/F, LKF Tower, 33 Wyndham Street, Central
When: 15–30 November 2022
How much: HK$1,480/person (includes 5 courses + 4 cocktails)
For reservations: phone 2881 1022, WhatsApp 5279 8108 or book online
House of KI NO BI x CENSU – pop-up![]()
Another KI NO BI gin pop-up is coming to CENSU and is only available for the month of October! Complete with eight courses and four drink pairings, the menu focuses on the six elements of KI NO BIN gin: base, citrus, spice, herbal, tea, floral and fruity. Classic KI NO BI Kyoto Dry Gin, full-bodied KI NO BI SEI and fragrant KI NO TEA will be featured and used to create cocktails to pair with each innovative dish. Pictured above is the luscious beef tartare made with Kagoshima Wagyu and arima sansho dressing.
Where: 28–30 Gough Street, Central
When: throughout October 2022
How much: HK$1,388/person (8 courses + 4 drinks)
For reservations: book online
I-O-N – new locations in Kwun Tong and Wong Chuk Hang![]()
I-O-N opened its first East-meets-West “neighbourhood café” outpost in Central Market last year, and they’re now branching out with two new locations, both part of the Nina Hospitality portfolio. The Kwun Tong location serves up lunch, weekend brunch, afternoon tea and dinner; popular dishes include barbecued cod, seafood spaghetti in spicy shrimp paste sauce, spaghetti with half Boston lobster and slow-cooked Ibérico pork rack. At the Kwun Tong branch, there’s a special opening offer of 20% off when dining in until 30 November, while over in Wong Chuk Hang, the opening dine-in discount is 30% off. Also in Wong Chuk Hang, lunch, brunch and dinner are served in a unique Southeast Asian buffet format, which includes a signature noodle bar and dishes such as Hainanese chicken, satay and bak kut teh.
Where:
Kwun Tong: 2/F, Nina Hotel Kowloon East, 38 Chong Yip Street, 3968 8222, 6508 0975 (WhatsApp)
Wong Chuk Hang: P3/F, Nina Hotel Island South, 55 Wong Chuk Hang Road, 3968 8833, 6793 4223 (WhatsApp)
The Italian Club Seafood Wine Bar – new restaurant
The Italian Club Seafood Wine Bar in SoHo offers an Italian coastal experience of the ocean’s best in a 15-course tasting menu (HK$1,880/person) that includes delicacies such as sashimi-grade Mazara del Vallo red prawns, six-hour slow-cooked Mediterranean octopus, lobster spaghetti carbonara and Sicilian swordfish carpaccio. The use of quality ingredients is evident at this new restaurant. A 12-course tasting menu (HK$1,380/person), à-la-carte dishes and wine-pairing options are also available.
Where: 32 Elgin Street, SoHo, Central
For reservations: phone/WhatsApp 5808 0132, email booking@seafoodwinebar.com or book online
KILO Steakhouse – new restaurant![]()
We love the name of this American steakhouse helmed by meat master Chef Nathan Green (aka Smokey Bandit), who used to head up nearby HENRY steakhouse over at Rosewood Hong Kong; we’ll surely gain a few kilos after dining here. A newcomer to three-starred chef Umberto Bombana’s Octavo Management Group, the contemporary space boasts panoramic harbour views, with the beef selection primarily American and Australian but also including Korean Hanwoo beef and other seasonal specials. Unlike Octavo’s other Central steakhouse, REX Wine & Grill, the ambience at KILO is more laid-back, and the good-value menu even features items like smoked meats and BBQ, burgers and kid-friendly dishes.
Where: Shop 602, 6/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST
For reservations: phone 2155 4855, WhatsApp 9380 9448 or email bookings.kilosteakhouse@gmail.com
Lola – new bar![]()
Opened by young mixologist Jassi Singh as part of the bar incubator programme by hospitality expert Arturo Sims, Lola is a cosy, vibrant Spanish-inspired cocktail bar. The drink menu is highlighted by five signature sherry-based cocktails (pictured in all their glory) themed around different regions of Spain and Latin America. A short but sweet menu of Spanish tapas complements these tipples. Foodie says ¡hola! to Lola!
Where: LG/F, 37 Cochrane Street, Central
To contact: WhatsApp 5348 4775
Love Rice Noodle – new restaurant![]()
This modern, cha-chaan-teng-inspired, noodle-dedicated eatery has quite the pedigree, launched by Chef Alan Ng, formerly the executive chef at Michelin-starred China Tang, and designed in partnership with famed architect Sean Dix. Originating in Yunnan, the rice-noodle dishes at Love Rice Noodle have been given a HK-style makeover. The menu features three signatures: wok-fried dry-stirred rice noodles, rice noodles in homemade fragrant soup base and homemade fish tofu. The spicy dishes are most tempting to us – we’ll take an order of the rice noodles with fish tofu in Sichuan soup alongside an XL Dinosaur Egg (an 80g mega fish ball that’s filled with wasabi; it’s fried to perfection so that the filling oozes out).
Where: Shop 4B, G/F, Site 5, Aberdeen Centre, 14 Nam Ning Street, Aberdeen (click here for all the locations around town)
To contact: phone 3105 1052
Magistracy Dining Room & Botanical Garden – new restaurant & bar
In September, Black Sheep Restaurants officially took over The Magistracy at Tai Kwun. This historic multi-storey building was once Hong Kong’s Supreme Court for over 100 years, before laying dormant for more than 40 years. Phase one for Black Sheep has seen the launch of two venues, Magistracy Dining Room and Botanical Garden. Magistracy Dining Room is a very, very grand restaurant helmed by Michelin-starred Executive Chef Matthew Kirkley (also head chef of the group’s BELON), inspired by the timelessly traditional restaurants of London (The Wolseley comes to mind). Spilling out onto the terrace beside it is the Botanical Garden, a lush space where premium G&Ts are yours for the sipping. The entirety of The Magistracy will ultimately house two restaurants, three bars, four private dining rooms, an elevated sports room and an expansive wine cellar.
Where: The Magistracy, 1 Arbuthnot Road, Central
For reservations: phone 2252 3188 or book online
The Mixing Room by The Iron Fairies – new bar![]()
Bars are back in business, baby! And with this very welcome news comes the opening of The Mixing Room, a magical cocktail bar adjacent to the equally bewitching space of The Iron Fairies. Like The Iron Fairies, The Mixing Room has been designed by Australian genius Ashley Sutton in industrial textures straight from the pages of a fairy tale. Most notably, the brick walls are adorned with over 22,000 jars and bottles containing fairy dust, poems and all sort of mysterious ingredients needed to craft the storybook-inspired cocktails.
Where: entrance at Ezra’s Lane, 1–13 Hollywood Road, Central
To contact: WhatsApp 6100 9111
Motorino – Napoli Nights + Block Party![]()
Neapolitan pizzeria extraordinaire Motorino in SoHo has debuted Napoli Nights, one night each month when Chef Roberta De Sario celebrates the birthplace of pizza (and his own hometown) – Naples – by joining forces with a guest chef to curate a special menu with wine pairings. In November, the guest of honour is Chef Josh Stumbaugh of Tuscan trattoria Associazione Chianti, who has recently himself returned from a trip to Naples. Two antipasti kick off the menu, followed by two pizzas: La Scarpetta by Chef De Sario (flor di latte, Parmesan, tomato compote and crispy basil) and Melazane e Provola by Chef Stumbaugh (chilli-roasted aubergine, tomato ragu, provolone and Parmesan). The menu comes with two glasses of vino per diner, chosen to match by the sommelier.
Where: 14 Shelley Street, SoHo, Central
When: the first Tuesday of the month, starting on 1 November 2022 (from 6pm)
How much: HK$588 for 2 (includes 2 glasses of wine per diner)
For reservations: phone 2881 1022 or book online
Motorino’s Wanchai branch has a repeat edition of its much-loved afternoon Block Party on the calendar this November, taking over Ship Street. Chef De Sario and his team of pizzaiolos will be slinging margherita and sopressata piccante pizzas by the slice from the custom-made Stefano Ferrara Forni oven, accompanied by bottomless booze.
Where: 15 Ship Street, Wanchai
When: Saturday, 26 November 2022 (3–5pm)
How much: HK$148/person for 2-hour free-flow pizza + drinks (select wine and beer)
For reservations: book online
Mulino – new restaurant![]()
Expansive al-fresco seating is the draw at new modern Mediterranean restaurant Mulino in Tsim Sha Tsui East, the brainchild of Egyptian chef-turned-culinary-director Mohamed Hegazy and Moroccan Executive Chef Faycal El Moujahid, who together boast decades of experience at Michelin-starred restaurants and luxury hotels around the world. Grilled seafood and meat are highlights of the sharing-style menu, but on the non-veg side, we’re keen to try out the mutabal, a classic Middle Eastern dip made with smoky aubergine purée, prepared tableside here for ultimate freshness, and the baked aubergine roll. Mulino is part of Chess House Restaurants, an up-and-coming restaurant group that includes Maison du Mezze in Tung Chung, The Hunter in Tseung Kwan O and, in Central, Chutney and Shahrazad, with a focus on Med, Middle Eastern and Indian flavours.
Where: Shop 1–6, 45 & 46, G/F, Wing On Plaza, 62 Mody Road, TST East
For reservations: phone 2721 3600 or book online
Nanhai No. 2 – new restaurant![]()
Nanhai No. 1 opened 12 years ago in Tsim Sha Tsui, and now, over a decade later, it’s finally Causeway Bay’s turn for a sibling. This upscale Chinese restaurant is inspired by legendary maritime explorer Zheng He, who commanded the largest and most advanced fleet of ships the world had ever seen. Nanhai No. 2’s maritime design elements complement the eatery’s stunning harbour views. The menu options run the gamut from “Sumptuous Lunch Set” to “Amazing Gathering Menu”, with liberal use of spices from across China and Southeast Asia.
Where: 12/F, World Trade Centre, 280 Gloucester Road, Causeway Bay
For reservations: phone 2435 3088 or WhatsApp 6908 5244
OATSIDE – new plant-based milk![]()
Setting itself apart from other plant milks we’re accustomed to owing to its creamier, maltier taste, OATSIDE was developed amidst the pandemic by Singaporean Benedict Lim, with the cool branding stating proudly, “We’re the creamy oat milk made for people who don’t care for plant milks.” The brand’s three hero products – Barista Blend, Chocolate and Chocolate Hazelnut – are now available in Hong Kong at select Wellcome shops, APITA, UNY and HKTVmall, with Barista Blend the oat milk of choice at Arabica and Flash Coffee. Nutella fiends that we are, the Chocolate Hazelnut flavour is the clear winner for us – velvety smooth and made with sustainably sourced and Rainforest Alliance certified dark-roasted hazelnuts from Turkey.
Off Menu 2022 – culinary festival![]()
It’s been three long, protest- and pandemic-filled years since Off Menu made its debut, but Tatler Dining’s festival for gourmands is back with a bang this year at Central Harbourfront. The sensational line-up features 16 of the world’s best chefs, with collabs between local and international chefs as well top pastry chefs and rising stars in the culinary world.
Where: Central Harbourfront Event Space, 9 Lung Wo Road, Central
When: 25–27 November 2022 (sessions from 11am–3pm and 6–10pm on the 26th; session from 11am–3pm on the 27th – note that the 25th is already sold out!)
How much: HK$1,880/person in advance or HK$2,280 at the door for standard ticket (includes admission + 16 dishes, 1 by each participating chef); HK$2,880/person in advance or HK$3,280 at the door for VIP ticket (includes admission + 16 dishes + VIP lounge access with free-flow wine, cognac, champagne and caviar)
For reservations: book online
ORO & Top Town – new restaurant & bar![]()
Native Italian co-founder Gian Franco Razzani – formerly the legendary GM at Kowloon Shangri-La’s Angelini’s, amongst other top Italian spots around town – has opened two swanky venues with sky-high views in Central. On the 30th floor, ORO is described as a “Manhattan” Italian restaurant where only the highest-quality ingredients are utilised to craft creative, indulgent dishes like lobster and foie gras risotto, chitarra pasta with king crab and Datterini tomato, arrosticino Abruzzese (a traditional street food from Abruzzo, Razzani’s home region, featuring charcoal-grilled skewered meats, elevated here with lamb loin) and baked Alaska prepared tableside.
One floor above, Top Town is an art-deco-inspired American seafood bar offering both indoor and outdoor seating in a space that’s described as reminiscent of “a Manhattan socialite’s penthouse”. Signature dishes include prawn carpaccio, tuna tartare, a luxurious seafood platter for two, surf and turf (grilled Black Angus tenderloin meets Boston lobster) and two impressive “towers” designed for sharing (antipasti and dessert). The cocktail options here are Instagrammable to the max.
Where: 30/F & 31/F, 28 Stanley Street, Central
For reservations: phone 2133 7517/3464 0989 to contact ORO or book ORO online; phone 2133 5769 to contact Top Town or book Top Town online
Ovolo Hotels – veggie pop-ups![]()
Ovolo Hotels continues to be a champion of plant-based eating with the launch of two vegetarian pop-ups in October in honour of Vegetarian Awareness Month – both Middle Eastern dining concepts from the hotel group’s Ovolo The Valley property in Brisbane, Australia. The KAZBA pop-up at The Sheung Wan features the Queensland bar’s popular pittas for takeaway and dine-in. These super-stuffed pittas include a plant-based kofta with spiced tomato, yoghurt, tabbouleh, baba ganoush, sumac and onion and a cheeseburger version made with a vegetarian Bloom Providore patty, Cheddar, toum, tomato, lettuce, cucumber and pickle.
Just a few kilometres away over at Ovolo Central, the ZA ZA TA pop-up is up next, showcasing this vegan and vegetarian restaurant’s soulful Med-meets-Middle Eastern cuisine. The plant-based dishes here include courgette baba, sesame falafel, cauliflower shawarma and Israeli couscous with aubergine and kashkaval cheese.
KAZBA pop-up
Where: TQM, G/F & 1/F, The Sheung Wan, 286 Queen’s Road Central, Sheung Wan
When: 1–14 October 2022
How much: pittas are HK$88 for dine-in and HK$98 for takeaway
For reservations: phone 3423 3290 or book online
ZA ZA TA pop-up
Where: VEDA, 1/F, Ovolo Central, 2 Arbuthnot Road, Central
When: 15–31 October 2022
How much: à-la-carte dishes from HK$91
For reservations: phone 3755 3067 or book online
OZAKAYA – new restaurant![]()
The newest member of long-standing restaurant group Cafe Deco Group’s portfolio, OZAKAYA’s kitchen offers a creative à-la-carte menu, tasting menu and even more indulgent 14-course “journey” that are all tributes to the cuisine of Osaka. A 12-seat sushi counter and show kitchen act as the focal points of this sleek izakaya, which also lists fun cocktails, beer and an extensive range of premium sake from Osaka’s Daimon Brewery.
Where: 1/F, 74–80 Johnston Road, Wanchai
For reservations: phone 3702 5245, WhatsApp 9506 1245 or book online
Passion – $10 days![]()
Marking an incredible 10 years in the Kong, Passion, Swiss pastry chef Gérard Dubois’ bakery baby, is celebrating its success with two $10 days at its Lee Tung Avenue flagship location. We’ll be making a beeline there in November to choose from 10 of the café’s most popular dishes, all priced at an unbeatable $10. Don’t be too greedy though – each customer can only choose up to two $10 items from the ground-floor bakery or one hot item from the first-floor dining room. While supplies last!
Where: Shop G11–12 & F12A, G/F, Lee Tung Avenue, 200 Queen’s Road East, Wanchai
When: Tuesday, 8 and 22 November 2022 (from 11am)
To contact: phone 2833 6778
Pici – new location at Taikoo Place![]()
Pici, everyone’s favourite handmade pasta specialist, has opened its 10th location at Taikoo Place! This latest Pici by Pirata Group boasts 3,200 square feet of indoor and outdoor space, with Head Chef Dean Lovell joining Pici Executive Chef Davide Borin in creating four new pasta dishes that are exclusive to the Taikoo Place branch: a chef’s selection of cold cuts, fried calamari, squid-ink chitarra with Manila clams and saffron butter and ravioli with duck ragu.
Where: G/F, Lincoln House, Taikoo Place, 979 King’s Road, Quarry Bay
To contact: phone 2328 8688 (no bookings)
Pirata – new à-la-carte dishes![]()
Pirata Group’s flagship Italian eatery Pirata has launched some new sharing plates by Executive Chef Emanuele Canuto. We can heartily recommend the two pasta dishes – the handmade carabineros tagliolini (HK$480) and linguine with clams and uni (HK$320) – that focus on seafood. The tagliolini features a jumbo-sized carabineros prawn with tomato in a creamy brandy bisque. The linguine comes with deshelled clams and a large piece of uni on top, filling the palate with umami flavours. For the main, the tender roasted chicken rolata (HK$280) with seasonal veg and an earthy mushroom sauce is particularly great for sharing.
Where: 30/F, 239 Hennessy Road, Wanchai
For reservations: phone 2887 0270 or book online
The Pizza Pig – new location at D2 Place![]()
The second brand of The Pizza Pig has opened at D2 Place in Lai Chi Kok, expanding from the original in Tseung Kwan O. This pizzeria stands out from the pack with its 15- and 30-inch rectangular pies served on wooden paddles. New to the restaurant’s repertoire are the Seafood Umami and Meat Lovers pizzas, as well as single-serving 9-inch pies, available only at lunchtime. Soups, salads, snacks, starters, pasta, risotto, mains and desserts complete the affordable, accessible menu for pigging out.
Where: Shop G02, G/F, D2 Place TWO, 15 Cheung Shun Street, Lai Chi Kok
For reservations: phone 2806 1681 or book online
PONTY CAFé – new restaurant![]()
If you’re a fan of SoHo watering hole The Pontiac (ranked at 33 on Asia’s Best Bars 2022) like we are, you’ll be eager to check out this new all-day-café offshoot by trio Beckaly Franks (co-owner of The Pontiac and
Quality Goods Club), Ezra Star (owner of new Sai Ying Pun bar Mostly Harmless) and Chef Rachel Wedlock. Sage pork sausage biscuits and gravy, steak au poivre smothered in a Sichuan cognac cream sauce with matchstick fries and triple-stack buttermilk pancakes crowned with bacon are just a few of the highlights of the comfort-food-driven menu. As you’d expect owing to its pedigree, PONTY CAFé’s bar programme is lit too, from the signature Dive Bloody Mary to the iced Spanish coffee made with house-blend cold brew. PONTY CAFé is currently open from 9am–5pm Wednesday–Sunday, with the days and hours set to increase in the near future.
Where: 15 Old Bailey Street, SoHo, Central
For reservations: WhatsApp 9666 2573 (bookings for 6+)
Popinjays – mystery dinner theatre![]()
The popular mystery dinner series at rooftop restaurant Popinjays at The Murray is back with an immersive experience dubbed “The Missing Fortune”. Set in the 19th century, an invaluable art piece was reported to be stolen during a celebratory dinner for statesman Sun Yat-sen. In between five delectable courses by Chef de Cuisine Lexine Hepworth, guests will become one of the participants at the scene of the crime, trying to solve the puzzle (one lucky winner will receive a grand prize of complimentary afternoon tea at Popinjays). The five elegant courses include beetroot-cured salmon, tomato consommé, carabineros prawn, Australian Wagyu tenderloin and hibiscus strawberries.
Where: 26/F, The Murray, Hong Kong, 22 Cotton Tree Drive, Central
When: Thursday, 27 October 2022 (from 6:30–10pm)
How much: HK$1,288/person (5-course tasting menu); +HK$528 for wine pairings
For reservations: phone 3141 8888 or book online
Rêveri – new restaurant![]()
Drawing inspiration from husband-and-wife founders John Law and Jessica Kesumo’s dream to open a restaurant together, Rêveri is a relaxed, accessible fine-dining spot in Sheung Wan, offering simple yet forward-thinking lunch and dinner tasting menus that combine Asian flavours with Western cooking techniques. They have already established some signature dishes that have got people talking – butter-poached lobster with a Shaoxing sabayon, an Australian Wagyu duo (one seared and the other braised with red fermented bean curd) and charcoal-grilled Japanese sea bream rice, amongst others.
Where: 20–24 Mercer Street, Sheung Wan
For reservations: phone/WhatsApp 6778 7278 or book online
Shake Shack – new Gochujang Chicken menu![]()
Riding the Korean wave, Shack Shack has unveiled its limited-time Gochujang Chicken menu here in Hong Kong, and we’re ready for the burn! Gochujang is an essential Korean cooking ingredient, an addictive spicy, fermented paste that’s made with red chillies, glutinous rice, fermented soybeans and salt. At Shake Shack, this sweet-spicy-umami paste is used to glaze the Gochujang Chicken Sandwich (HK$63) and Gochujang Chicken Bites (HK$40 for 6 or HK$56 for 10). With the Gochujang Fries ($40), the Shack’s beloved crinkle-cut fries are topped with applewood-smoked bacon and gochujang mayo. We’re sure BTS and BLACKPINK would approve...
Where: click here for locations around town
When: throughout October 2022
Sick! Burger – burger special![]()
In addition to his signature Angus beef, slow-cooked BBQ pork, beer-battered cod and Indian-Japanese buttermilk chicken burgers at artisan burger joint Sick! Burger, Chef Lai has debuted the sensational-sounding Sick! Crab burger. It features a deep-fried crab cake laced with coconut milk and Agria potato, accented with parsley, lemon zest, green apple, butter lettuce and grapefruit. Wait, there’s more! Guacamole, coriander and coronation mayo complete the unique, refreshing mix of flavours. It can also be topped up with – get ready – a mound of uni, if you dare.
Where: Shop G04, G/F, MOSTown, 18 On Luk Street, Ma On Shan
To contact: phone/WhatsApp 9549 0903
Silk – new tea shop![]()
It doesn’t get more Hong Kong than milk tea, and Silk bills itself as the 852’s premier milk tea experience. This home-grown brand also offers up fruit tea, bubble tea and cheese-foam tea in strikingly simple packaging with a cool holographic finish and a cute ribbon handle for portability. Judging by the queues we see daily next to the Central–Mid-Levels escalator, Silk is onto something.
Where: Shop D, G/F, Jade Centre, 98 Wellington Street (entrance on Cochrane Street), Central
To contact: phone/WhatsApp 6015 2728
Sushi Rin – Saury Feast
For a limited time, Sushi Rin (both the Sheung Wan and Tsim Sha Tsui locations) is launching a feast of seasonal eats featuring saury 秋刀魚 flown in daily from Hokkaido. Known as the “King of Autumn Taste”, saury is a plump and sweet fish that’s best enjoyed in the fall. Chef Lap, with his years of training in Japanese cuisine, has prepared an 18-course menu that lets the fresh ingredients take centre stage. The Omakase Saury Feast (HK$2,080/person) includes eight dishes using saury prepared in many ways such as sashimi, tartare, sushi, grilled and tempura. We must advise you to save room for the headline rice dish served at the end of the meal – all we can say is that it’s goodness in a clay pot. Dinner only; 8-person minimum.
Where:
Sheung Wan: 126–128 Jervois Street, 2567 1168
TST: Shop 1, UG/F, H Zentre, 15 Middle Road, 2567 1328
Terrace by LQV – new restaurant![]()
Hot on the heels of the launch of wine bar Terroirs by LQV in Central this summer comes this al-fresco French Mediterranean restaurant by French-focused LQV Group, this time located by the Stanley seaside. Easy-drinking wines and French artisanal spirits like Pastis de Marseille are matched by a light, South of France-style menu where fresh vegetables and grilled meat and seafood are at the forefront. Signature dishes include the likes of vegetable tian, grilled French sea bass and Pastis-flambéed grilled prawns with linguine and Provençal tomato sauce. Even better, Terrace by LQV is open from 10am on weekdays and 8am on weekends for breakfast on the sunny (hopefully) terrace. There’s also a retail space adjacent to the restaurant where you can pick up a range of French products including artisanal cheeses, wines, cold cuts, jams and freshly baked breads and pastries.
Where: Shop 505, 5/F, Stanley Plaza, 23 Carmel Road, Stanley
For reservations: phone 2324 9008 or book online
Test Kitchen – new location at BaseHall + Aleksander Baron pop-up
Test Kitchen, a unique pop-up concept that spotlights the talent of both local and global chefs, is celebrating the opening of its second brick-and-mortar venue at BaseHall with a three-night pop-up headlined by acclaimed Polish chef Aleksander Baron. The chef’s exciting eight-course new Slavic tasting menu uses top-quality locally sourced ingredients in dishes the likes of a ceviche of yellowtail with mushroom-sausage salt and elderflower vinegar, veal tongue with horseradish and goose with buckwheat, apple and plum brandy.
Where: LG/F, Jardine House, 1 Connaught Place, Central
When: 24–26 November 2022 (seatings at 6:30pm, 7pm, 7:30pm and 8pm)
How much: HK$1,480/person
For reservations: book online
Trattoria Kagawa – new restaurant![]()
Branching out from his eponymous Teppanyaki Mihara in Tseung Kwan O, Trattoria Kagawa is Japanese master chef Terufumi Mihara’s wafu – or fusion – masterpiece, celebrating Japanese-Italian cuisine by placing the spotlight on the rich produce of Chef Mihara’s home prefecture of Kagawa. The refined East-meets-West menu spans appetisers and small bites, seafood teppanyaki, pasta and risotto dishes, meaty mains and exquisite desserts. Notably, Chef Mihara makes his own pasta using flour and eggs from Kagawa and packs his sauces with the plentiful fruits of Japan’s waters. In particular, we can’t wait to try the uni carbonara and his riff on aglio e olio featuring whitebait, mizuna and chilli (while sitting at the showpiece 10-seat teppanyaki bar counter with a cocktail in hand, mixed up tableside at the “Cin Cin” trolley).
Where: 18 Ship Street, Wanchai
For reservations: phone/WhatsApp 5394 3690 or email trattoriakagawa@ponghk.com
Tung Chung Kitchen – new restaurant at Four Points by Sheraton![]()
Four Points by Sheraton has a buffet restaurant on its roster with the opening of Tung Chung Kitchen. The all-you-can-eat options are seemingly endless here, offering live stations including a salad bar (with more than 20 kinds of veg on offer!), carvery, dim sum and noodle bar, Indian corner and dessert bar. Open daily for lunch and dinner, with 25% off until 31 October.
Where: G/F, Four Points by Sheraton Hong Kong, Tung Chung, 9 Yi Tung Road, Tung Chung, Lantau Island
For reservations: phone 2532 8021, WhatsApp 5523 1380 or email fp.hkgfp.tungchung.kitchen@fourpoints.com
Uncle Ming’s – new bar![]()
Perched at the top of new “smart living” hotel AKI Hong Kong – MGallery in Wanchai is Uncle Ming’s, a drinking destination for whisky lovers that places the spotlight on prized international labels and rare single malts. These include 36 revered Scotch single malts and blends from all six Scottish regions, with the Royal Salute 21 Years, created in celebration of the coronation of Queen Elizabeth II in 1953, the jewel in Uncle Ming’s crown. Whisky flights and creative whisky cocktails by veteran Moroccan bar manager Maurice Bekouchi are also up for ordering by all the whisky connoisseurs out there.
Where: 25/F, AKI Hong Kong – MGallery, 239 Jaffe Road, Wanchai
For reservations: phone 2121 5023 or WhatsApp 9706 0757
The Vault – pop-up café at Fringe Club![]()
Event and catering company Feste Group, well known for its brands Gingers and Relish, has teamed up with iconic Central non-profit arts space Fringe Club to launch this limited-time pop-up, on until March 2023. Fringe Club has a lot of history, located in the building that used to be the Old Dairy Farm Depot that now also houses the Foreign Correspondents’ Club. This bright, cosy café supports the local art community by displaying their pieces in the space – from ceramic teapots, to hand-embroidered linens, to painted canvases. The Vault’s health-conscious, no-fuss menu by Chef Umi Bangari (formerly part of the kitchen team at Michelin-starred MONO) offers butties, granola pots and avocado toast for breakfast, while for lunch it’s sarnies and salads all the way. We tried a few of Chef Bangari’s dishes, and all we can say is that we hope this pop-up becomes permanent – we need more welcoming spaces like this in Central, serving up tasty, fresh food at wallet-friendly prices.
Where: G/F, Fringe Club, 2 Lower Albert Road (entrance via Wyndham Street), Central
To contact: phone 2521 7254
Vive Cake Boutique – pop-up at LANDMARK![]()
We now have another (very pretty) spot to pick up one of Vivien Lau’s fabulous confections. The Vive Cake Boutique pop-up at LANDMARK is celebrated in Lau’s newest creation – Prince Sesame – a handsome black sesame chiffon cake with black sesame mascarpone cream and mochi added to the mix. The entire Vive collection of ultra-light and fluffy chiffon cakes and buttercream beauties will be popping up here for a limited time – ideal for holiday parties and gifting.
Where: Shop 137–138, 1/F, LANDMARK PRINCE’S, 10 Chater Road, Central
When: 26 October–31 December 2022
To contact: phone/WhatsApp 9602 2869 or email info@vive.hk
WHISK x REX – four-hands dinner![]()
This one-night-only culinary collaboration sees Chef de Cuisine William Lau of French-Japanese restaurant WHISK at The Mira teaming up with Chef de Cuisine Thomas Caro of upscale steakhouse REX Wine & Grill to showcase eight courses of their signature dishes, complemented by a trio of creative cocktails shaken with Japanese spirits courtesy of guest mixologist Sky Huo, founder of Spirits Cave. The chef duo worked side by side for two years at two-Michelin-starred Arbor. Chef Caro’s dishes include pâté en croûte, raviolo with lobster and scallop and M9+ Australian Wagyu with grilled porcini and smoked tomato, while Chef Lau’s menu highlights include yellow grouper with grey shrimp, roasted cauliflower chutney and smoked pike roe and Japanese Muscat grapes with jasmine sherbet.
Where: 5/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, TST
When: Thursday, 3 November 2022 (from 7–10:30pm)
How much: HK$1,688/person (8-course 4-hands menu + 3 cocktails)
For reservations: phone/WhatsApp 6273 3588 or book online
World Sake Day Global Kanpai at KIN Food Halls![]()
The first of October marks the date by the Japan Sake Brewers Association when most of the year’s rice has been harvested and breweries are restarting production. This year, the 44-year-old tradition will be taken to the next level by Sake Central with the amazing World Sake Day Global Kanpai at KIN Food Halls. At KIN, a large projection screen will broadcast 300 live feeds of industry professionals and sake consumers logging in from around the world. All the while, guests will be able to enjoy sake tastings and a selection of KIN’s food offerings – as well as one-night-only specially curated dishes by Okinawan restaurant Awa Awa’s head chef, Joe Chan. Click here for the registration form and live feed access.
Where: 2/F, Devon House, Taikoo Place, 979 King’s Road, Quarry Bay
When: Saturday, 1 October 2022 (from 5:30–9:30pm)
How much: HK$188/person
RELATED: New Restaurants, Pop-Ups & Menus: August & September 2022
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