Hong Kong’s ever-changing dining scene is constantly evolving.
So much so, that it can get a little difficult to keep track of it all, let alone remember to book and try the new restaurants that have caught your eye. From brand new concepts to fresh venues and additional locations, here is our guide to seven of Hong Kong’s most promising new restaurants to try right now.
Well, what are you waiting for…
Drawing inspiration from India’s rich street-food tradition, Chaat at the Rosewood Hong Kong is offering an upscale menu presented by chef de cuisine Manav Tuli. Here, he utilises a trio of tandoor ovens and showcases a colourful menu which pays homage to the varied cuisine across India’s central states and the Bombay coast, the northern Punjab and Kerala in the south. Tuli honed his career among leading professional kitchens in India, Mauritius and London, where his restaurant Tamarind became the first Indian restaurant to win a Michelin star in the UK in 2001.
Chef Mingoo Kang of the two-Michelin-star restaurant Mingles in Seoul makes his Hong Kong debut with Hansik Goo. The new restaurant, a collaboration with ZS Hospitality Group, offers creative interpretations of Korean cuisine inspired by its history and traditions. Currently in soft-opening stage, Hansik Goo is offering an 8-course tasting menu with dishes such as Yukhoe, a Korean-style Australian Wagyu beef tartare served with Korean pear, Jerusalem artichoke chips and a quail egg yolk, Samgye Risotto which combines the two popular Korean dishes — ginseng chicken soup and fried chicken — and plenty more.
Formerly the location for Grappa’s Cellar, BaseHall is the new premium dining hall (or food court, if you prefer) situated on the basement level of Jardine House. The reason for visiting is simple: access to a lineup of 10 different vendors that Hong Kong already loves or is bound to fall for soon after visiting. Whether you opt for Co Thanh’s Vietnamese menu; Moyo Sik’s Korean bites; Southeast Asian dishes by Return of Lemak; Roti Tori’s roast chicken; Honbo’s potato bun burgers; tacos by Westside Taqueria (the team behind 11 Westside); Treehouse’s plant-based menu; craft brews and pies by Pub 1842 by Young Master; or a grilled cheese sandwich and drink at BaseHall Bar by the Mandarin Oriental, the options are wide, varied and really quite delicious.
Much like their other restaurants, Wagyumafia’s newest restaurant Yakinikumafia Hong Kong is centred on Wagyu beef. While offering beautiful cuts of high quality Ozaki beef, the restaurant also uses every part of the cow to minimise waste — utilising offal and bones in soups too. The meat (which is never seasoned in order to allow the meat’s natural flavour to shine) is divided into three main cuts: the fatty (otoro), medium fatty (chutoro), and lean (akami) cuts of beef. Rare cuts and steaks are also available and will appear on the daily specials menu.
A new location of one-Michelin-starred restaurant Yè Shanghai has opened in K11 Musea, offering a taste of old Shanghai with a revamped menu. Think buns featuring pork and fresh Shanghai hairy crab; Shanghai rice cake with eight treasures; Steamed minced pork with cod fish and more. From a fresh dim sum menu and more creative signature dishes that incorporate Hong Kong traditions, the new Yé Shanghai offers new flavours in a new environment with stunning views to boot.
Black Sheep Restaurants are at it again with the opening of their new US-style Japanese teppanyaki restaurant Crown Super Deluxe. The new restaurant, which features a main dining room with 3 teppans and a dessert and whisky lounge, offers both pre fixe and a la carte menus. Highlight items include a selection of sashimi Toyosu fish market; Tokushima fruit tomato appetiser; Teppan spiny lobster cooked in coral butter; A5 Kagoshima Wagyu beef; lobster miso soup; and a Wagyu and garlic fried rice to finish.
JIA Group’s Spanish tapas restaurant 22 Ships is back on Ship Street with a new chef, Madrid-native Antonio Oviedo, to present a fresher and more honest take on Spanish flavours. Menu highlights include Boletus croquetas with Iberico ham; Iberico salchichon tartare with avocado sorbet; Rusa salad with creamy uni; and Sardines in ajoblanco almond soup with grapes, all of which offer a refined version of the rustic Spanish cuisine we know and love.