Contemporary steakhouse Bifteck offers a refreshing change amidst the wave of familiar eateries serving typical Western-style steak and fries. A French-Japanese fusion, Bifteck’s star dish is its Japanese A5 snow-aged Wagyu beef, which is aged using a ‘yukimuro’ technique at an icy 1-2 degrees with 90% humidity. The resulting beef is unbelievably moist and tender, melting in your mouth with a subtle yet distinct sweetness. Executive Chef Ken Kwok, formerly of VEA, CIAK, Beef Bar and Wagyu Takumi, was intent on bringing something fresh and inspiring to Hong Kong’s eating scene – other unique dishes that showcase the restaurant’s top-notch beef include the A5 wagyu tataki Roll with Spanish red prawn & amaebi tartare, the A5 wagyu mini burger and the porcini-crusted dry aged 35 days Belgium sirloin.

23/F, QRE Plaza, 202 Queen’s Road East, Wanchai; @BifteckHK

Hutong

Northern Chinese restaurant Hutong has shifted venues to join sister restaurant Aqua in TST’s H Zentre. Traditional Chinese dishes are elevated with depth and complexity, while familiar flavours and techniques are still carefully preserved. Xiao long bao is made unique with a beef brisket filling, a bao is pan-fried and stuffed with mapo tofu and a traditional sour fish broth (酸菜鱼) becomes rich and creamy with the addition of salted egg yolk. Those looking for the perfect Asian dessert will be delighted by Hutong’s offerings – a homemade tofu panna cotta and oolong tea ice cream round off the meal for a perfect, “not too sweet” finish.

H Zentre, 18/F, 15 Middle Rd, Tsim Sha Tsui; hutong.com.hk

Chueca

Chueca brings the vigour and vibrancy of Spain to Hong Kong’s Gough Street. Barcelona native Chef Jordi Vallés, formerly with aqua and Pirata restaurant groups, presents a refreshing tapas menu with dishes from Spanish nibbles and charcuterie to moreish staples. The lobster rice is made with tomato sofrito and squid and boasts an entire lobster, while the Chef’s canelon sees tender, truffled chicken, beef and pork wrapped in a delicate sheet of pasta and doused with a creamy, porcini béchamel. The serene space was dreamed up by Yuki Yasukagawa of Design East, and is awash in shades of pastel blue with pale wooden elements and sleek brass accents.

8-10 Gough Street, Central; chueca.hk

Sushi Hisayoshi

Celebrated and award-winning sushi master Hisayoshi Iwa and his apprentice, Chef Tsukasa Kaneko, have brought their famed Edomae experience from Tokyo to Hong Kong’s Harbour City. Interior designer Junzo Irikado created the sophisticated, minimalist space, with a commanding 30-seat sushi counter constructed from a 250-year-old Japanese cypress Hinoki. The signature omakase menu takes guests on a thrilling journey through the rich culture and culinary heritage of Japan across 23 courses, with signature dishes including the abalone and ankimo (monkfish liver). The fermented Oo-toro (tuna) is also an unmissable highlight, as the fish is aged for two weeks and then lightly seared over charcoal for a uniquely complex flavour with a subtle charred taste. 

Shop G111, G/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui;  @sushi.hisayoshi.hk

Ppalli Ppalli

The newest addition to Sham Shui Po’s growing restaurant scene is Ppalli Ppalli, a fusion Italian-Korean gastropub concept. Translating to “Hurry Hurry”, Ppalli Ppalli’s futuristic facade is accompanied by vibrant neon signage, glass bricks and concrete walls, while the inventive menu includes the likes of wagyu beef cheek sourdough, Korean steak tartare with pears, horseradish, cucumber, chilli and honey and homemade pain au lait served with fruits, lemon sauce and white chocolate mousse. Drinks are also an unmissable part of the experience, with a vast array of Korean craft brews, makgeolli and soju cocktails, while teetotallers will be pleased to find a variety of mocktails to supplement the expansive drinks menu.

230 Tai Nan Street, Sham Shui Po; @8282hk

Fireside

Aptly named, Fireside humbles each ingredient that enters its kitchen, enlisting the help of Hong Kong’s first Mibrasa Parrilla – a state of the art open-fire grill – as the sole cooking device. Directed by Executive Chef Miguel Gallo, the space highlights a curated array of rare meats alongside uniquely cured seafood that are all dry-aged in-house or cold-smoked for increased complexity and depth of flavour. The raw and simplistic cooking style spotlights distinctive flavours of each ingredient – the Ora King Salmon encapsulates this very sentiment, cured for 3 days then smoked over apple wood and served bare to preserve its flavours without any distraction. The Hokkaido surf clams is another notable dish, fire-basted in aged Mangalica pork fat using a special flambadou for juicy morsels of flavourful meat.

H Code The Steps 5th Floor, 45 Pottinger Street, Central; fireside.hk

Estro

At Italian restaurant Estro, Chef Antimo Maria Merone takes guests on a thoughtful journey that honours his heritage while still managing to delight and surprise. The ‘Pigeon Under Ashes’ sees a pigeon wrapped with burned artichoke buds and fig leaves and buried in clay before it is then baked. Inspired by the ruins of Pompeii and Chinese Beggar’s chicken, the resulting pigeon is tender and flavourful, while the accompanying red-wine sauce and artichoke puree add a tangy creaminess. Be sure to save space for an unexpected highlight – the petit fours. While typically an afterthought at many restaurants, each component of Chef Antimo’s petit fours have been carefully considered, presenting refined, miniature takes of classic Italian pastries and desserts. The pistachio gelato also deserves kudos – the potent dish is prepared a la minute for each table, and is a rich, indulgent and creamy delight.

2/F, 1 Duddell Street, Central; estro.hk

Moxie

The Arcane Collective presents Moxie, a brand new restaurant at Alexandra House which offers all-day dining in a clean, contemporary space. Inspired by Japanese and Scandinavian elements, the restaurant will be directed by Chef Michael Smith who will dish out primarily plant-based, modern European fare. The menu will spotlight Michael’s love for creativity and international cuisine while also highlighting his culinary prowess as former Chef de cuisine of Michelin-starred Arcane. Ingredients will be sourced from local farms and regional suppliers, while the vegetarian-centric menu will also include sustainably sourced seafood. While the dishes will be mindful and suitable for the health-conscious among us, Smith has also constructed the menu with delightful flavour and fresh innovation.

Shop 203, Alexandra House, 18 Chater Rd, Central; @moxie_hk

Margo

Margo is an intimate European dining concept led by chef Mario Paecke, who cut his teeth at Michelin-starred Luce d’Oro in Germany, and then SOMM as Chef de Cuisine in 2017. Premium ingredients are sourced from across the globe, including flour from Japan, cheese from the Swiss Alps and local greens and honey from Yuen Long, culminating in German-inspired dishes with contemporary, international twists. The Ozaki Rump Steak Frites comprise wagyu beef from Japan’s Miazaki prefecture, served with thick-cut potato chips, kale salad and a roasted garlic lemon dressing while a notable dessert highlight is the aromatic and refreshing White Peach & Jasmine Tea Crumble with yogurt sorbet. Drinks upstairs at Kyle & Bain are also a defining part of the experience – the bar program was directed by award winning mixologist John Nugent, with the same concept of reinvented European creations permeating throughout the expansive drinks selection.

Shop 6, 9 Queens Road, Central; margohk.com

Venédia Grancaffe

Octavo Management, the team behind Michelin-starred Octavium, will grace Central with an authentic Italian gran caffè experience. Transporting guests to the streets of Venice with its quaint, European sensibilities, Venédia was dreamed up by Venetian designer Antonio Zuppati, with elegant details including marble floors and countertops, accents of brass and a majestic blue light fixture. Octavium duo Chef Rolland Schulle and Chef Bjoern Alexander have directed the menu, with mouthwatering dishes from delicate pastries and jet-fresh starters to wholesome pastas and of course, an exceptional lineup of coffee. Venédia presents its own aromatic blend, while also highlighting other Italian delights such as homemade gelato, bellinis and sgroppinos.

G/F One Chinachem Central, 22 Des Voeux Road Central, Central; venedia.com.hk

Sushi Mamoru

Chef Hirofumi Chiba brings his third-generation mastery of traditional edomae sushi to Sushi Mamoru, located at the heart of Wan Chai. Mamoru, meaning “protect”, reflects Chiba’s commitment to safeguarding the time-old tradition and craftsmanship of sushi-making, while the restaurant will spotlight carefully sourced ingredients with a focus on sustainability: wasabi is provided directly from the famed farmer Keiichi Tashiro in Shizuoka and vegetables are sourced locally, while the Chef receives line-caught fish from his personal suppliers in Japan. The serene and minimalist space was designed by Hong Kong-based M.R. Studio, the interiors lined with Japanese hinoki and gingko wood while a bespoke blue carpet punctuates the entranceway with a burst of colour. The thoughtful Takumi Omakase sees a curated selection of over 20 dishes, showcasing seasonal, fresh ingredients and carefully balanced dishes that preserve the integral flavours and freshness of each ingredient for an elevated and authentic edomae experience.

Shop 2, G/F, 32 Oi Kwan Road, Wan Chai; sushimamoru.com

Boticario Bar & Grill

This destination cocktail bar and grill transports guests to the grooving bustle of Buenos Aires during the ‘20s, with a spacious two-level dining area and an expansive alfresco patio. The bar’s namesake, Boticario, is the original South American pharmacy, reflected in the space with dark timber hues, antique metal ceiling panels and apothecary cabinets packed with captivating mixtures and contraptions. The extensive cocktails list is divided into “serendipity”, “sanguine”, “melancholy”, and “nostalgia”, each carefully crafted drink laced with anything from home-made sodas and tonics to house infusions, tinctures and craft spirits. The menu sees South America’s finest comfort foods and street snacks, including choripán, a grilled chorizo dish served on crusty bread and drizzled with salsa criolla, as well as red snapper ceviche with avocado, dressed with Leche de Tigre and lemon oil, and smoked lamb shoulder served with jalapeño and coleslaw.

Shop G5 & UG 15, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui; facebook.com/boticariohk

The Peninsula Boutique & Café

The Peninsula has shaken up the stereotypical hotel afternoon tea experience, merging a curated boutique with a luxurious gastronomic adventure. Tucked away on an upper floor, the chic space is decked out in sleek emerald marble and green lacquer and accented with pops of brass and bubblegum pink. The Afternoon Indulgence set allows guests to customise their tea-set with any proportion of sweet and savoury nibbles, while 3D-printed chocolates and vegan parfaits add a contemporary, future-forward twist. Guests are also encouraged to peruse the selection of gifts on offer or to even pause and read a book as they take in their surroundings.

The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; peninsulaboutique.com

ODDS

ODDS is a contemporary Asian eatery in the heart of Central, dishing up a vast variety of Japanese cuisines from beautifully charred yakitori and teppanyaki to delightfully fresh sashimi and sushi. The versatile space is suitable for both a round of coffee and a charming dinner and cocktails experience, evolving throughout the day from a relaxed atmosphere to one charged with electricity and vibrance. Signature cocktails include the Bushido Spirit, which is made from gin, campari, umeshu and peach bitters, while an extensive sake and wine list offer guests a comprehensive selection of tipples.  

Shop G2, G/F, Standard Chartered Bank Building, 4-4A Des Voeux Road Central; facebook.com/ODDSHongKong/

Roji

Roji is a Japanese izakaya infused with French accents, neatly tucked away from the chaos of Lan Kwai Fong down an unassuming backstreet. Its Japanese namesake, roji ura, befittingly translates to alleyway hideout, while the relaxed and laid back atmosphere makes for a welcome escape from the madness of the city. Dishes range from raw, fresh small bites to hot plates and rice boxes, while notable highlights include the hamachi topped with salmon roe, grated bottarga and crispy garlic chips, and a delightful, unassuming tomato dish, the fresh and sweet oxheart, cherry and jubilee tomatoes energised and perfectly balanced with a zesty yuzu dressing, pickled onions and shiso. Drinks are also an unmissable part of the experience – the classic highball fuses bonito umeshu and sherry with Miyagiko whisky from Sendai, the drink exuding smoky apple and floral aromatics while the bonito umeshu adds a unique savoury hit. The Nori elevates flavours from Japan with seaweed sous vide with campari, jalapeño, lime and strawberry for the perfect balance of sweet, salty, sour and spicy.

G/F, 20A D’Aguilar St, Lan Kwai Fong, Central; facebook.com/Roji.hongkong

Salisterra

Helmed by Michelin-starred Chef Jun Tanaka, Salisterra is The Upper House’s latest establishment, replacing the beloved Café Grey Deluxe which closed its doors in December of last year. Salisterra takes a decidedly different culinary direction, calling upon the vibrant flavours of the Mediterranean while peppered with influences from the coasts of France and Italy. Yet the relaxed energy and warm atmosphere of its former tenant remains, permeating across the space which was reimagined by renowned designer André Fu. Tanaka’s colourful creations mirror the refined yet rustic atmosphere: expect comforting pastas and chargrilled surf and turf alongside bold vegetarian offerings, while an enticing drinks programme is curated by talented mixologists and sommeliers.

49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty; salisterra.thehousecollective.com

WING

WING is Chef Vicky Cheng’s latest venture, a restaurant dedicated to the Chef’s culinary heritage and expertise in classic Chinese cuisine. While Vicky’s Michelin-starred VEA offers a decidedly French-Chinese philosophy, WING, named after Vicky’s Chinese name, will highlight dishes from the Eight Great Chinese cuisine that have been updated with Western culinary techniques including dry-ageing. The results are thoughtful, innovative twists on traditional favourites, with notable specialties including Crispy Skin Sugarcane Glazed Crispy Pigeon, Chopped Chili Fish Maw and King Crab Congee with Chicken Oil. The tranquil space is accented with emerald shades of green and swirling marble panels, designed by award-winning J.Candice Interior Architects, while the auspicious ruyi knot is a reoccurring motif throughout the restaurant, symbolising WING’s cooking philosophy.

29/F, The Wellington, 198 Wellington Street, Central; wingrestaurant.hk

Belon

Neo-Parisian restaurant Belon reopens with a brand new look and feel in SoHo, with Chef Matthew Kirkley taking the helm as Head Chef in place of Daniel Calvert. Belon’s fresh interiors were updated by designer Joyce Wang Studio, with contemporary accents mixing old and new for a haven of refined elegance: think curved banquettes and dark muted colour palettes juxtaposed with aged plaster and cobalt panelling. The menu sees a similar revamp, retaining notable favourites such as the whole roasted three yellow chicken with pomme purée, and the rich and flaky Mikan Millefeuille. Expect new dishes that underscore Chef Kirkley’s expertise in seafood (courtesy of Kirkley’s childhood spent crab fishing along the Chesapeake Bay coastline in the US), spotlighting the region’s finest ingredients alongside local seasonal produce.

1/F, 1-5 Elgin St, Central; belonsoho.com

Cabana Breeze

Cabana Breeze epitomises what it means to be a breezy beachfront restaurant, with an intimate and relaxed ambience that shifts between indoor and alfresco seating. The space is modernised by accents of brass and marble, while brown leather booths and banquette seating bring a more rustic feel. With tropical notes in the tiki-inspired cocktails offered, this urban oasis in Tung Chung is helmed by Moroccan Executive Chef Faycal El Moujahid, whose Michelin-starred career includes work at Les Jardins De La Medina Hotel in Morocco. With Cabana Breeze, Chef Faycal was inspired by his love for seafood, where fresh ingredients and coastal fare are merged with comforting roasts and served alongside tropical cocktails to add to the idyllic, holiday-like ambience. Menu highlights include the slow-roasted whole suckling pig, for its succulent, tender meat and showstopping crunchy skin, and the summery Maui margarita, consisting Mexican pepper-infused tequila and mezcal, lime, pink grapefruit and pineapple juice and kaffir lime. 

Shop G12-G15, T Bay, No 9 Yi Tung Road, Tung Chung, Lantau; 2777 8980

The Aubrey

The Aubrey is an eccentric Japanese izakaya situated on the 25th floor of the Mandarin Oriental offering panoramic views around Hong Kong in a relaxed bar and eatery style format. A meal or drink here is an experience from start to finish: thoughtful, curated design flows through every facet of the establishment, from the decor and artwork that has either been personally commissioned or painstakingly sourced, to the Samurai trap playlist busting out groovy and relaxed tunes to set an intimate atmosphere. The restaurant celebrates Hong Kong’s reputation as a place for cross cultural exchange, while preserving the tradition of Japanism, a 19th century European movement influenced by Japanese art. Fresh ingredients (that have been made sustainable where possible) are manipulated with incredible technique by Chef Yukihito Tomoiyama and his team for elevated yet comforting Japanese fare to round out the culturally rich journey from food and drinks to design and atmosphere.

25/F, Mandarin Oriental, 5 Connaught Road Central; mandarinoriental.com

The Coffee Academïcs

The Coffee Academïcs brings their love and expertise for coffee to a refined dining setting, merging a café, restaurant and retail store into its latest opening at Harbour City. An micro-roastery experience is also available on-site, where coffee aficionados can select their coffee bean of choice, have it roasted, and enjoy a fresh brew all without leaving the venue. The menu features a range of comforting dishes with a few egg-centric highlights – the humble ingredient is featured in the sunny-side up french toast, silk handkerchief pasta with confit egg yolk and crunchy Korean fried chicken with eggettes and salted egg yolk “cheese”.

Shop 4201K, Gateway Arcade, Harbour City, Tsim Sha Tsui; @thecoffeeacademics

OBP

The latest venture from the minds behind 11 Westside, OBP brings a Korean sool-jip experience to Hong Kong’s ever-growing bar scene. The atmosphere is warm yet serene, with thick wooden furniture, stone archways and a living wall of lush greenery. Headed by Korean-American Daniel Eun, the lively gastropub offers an extensive array of cocktails including the Dream Highball, Dokdo Gimlet and Red Devil O2, featuring Korean spirits soju, makgeolli and baeksaeju. Food is also a must-try at OBP, with 17 sharing snacks and hotpots inspired by Korean cuisine traditions. East meets West in the show-stopping Spicy Braised Pork Rib served with table-side raclette, while more traditional dishes include the Kimchi Pancake and Korean Fried Chicken.

3-5 Old Bailey Street, Central; instagram.com/obp.hk

Lucciola Restaurant & Bar

Located at The Hari Hong Kong and helmed by chef Francesco Gava, Lucciola Restaurant & Bar highlights beloved Italian classics with a focus on meticulously sourced, quality produce. Piedmontese Il Vitello Tonnato sees soft folds of veal tenderloin dressed in a creamy tuna sauce that has been brightened with aged balsamic vinegar from Modena and Pantlleria capers. Another indulgent starter, the Apulian burrata is a plump mozzarella bursting with stracciatella and cream, surrounded by tomato datterino, basil leaves and extra virgin olive oil from Sicily. The restaurant interiors are all at once retro yet chic, encapsulating the convivial spirit of Italy with warm green and leather accents in an open setting, whilst the large, angled ceiling windows that allow natural light to easily transition the space from day to night.

330 Lockhart Road, Wanchai; thehari.com

Bouillon

Bouillon is yet another eatery to open its doors in Sheung Wan, and serves an array of classic French comforts. Chef Johan Ducroquet, formerly of Le Bistro Winebeast, has joined forces with French chef and beverage distributor Grégory Alexandre, with the intent for customers to experience authentic French dining. The pair have taken into account every detail, from the homely French dishes on offer and the Parisian café atmosphere, to the extensive wine list, featuring a number of organic bottles by independent, family-owned vineyards. On the food menu, savoury highlights include classic beef tartare, served with a generous helping of French fries, garlic butter escargots and Parisian-style grilled bone marrow. Be sure to opt for the rum baba or the vanilla rice pudding with salted butter caramel for a sweet and indulgent end to the meal. 

6 Pound Lane, Sheung Wan; bouillonhk.com

Nissa la Bella

Reminiscent of a picture-perfect eatery on the French Riviera, Nissa La Bella instantly transports guests to the Mediterranean coast with flavours brought to life from Southern France and Northern Italy, with a particular emphasis on Niçoise Cuisine. The interiors are awash with tranquil shades of blue, tan and white, creating a sense of nostalgia for sunny summer days spent by the sea. The dishes reflect relaxed and comforting French and Italian fare including Vitello Tonnato, a cold veal antipasti with a rich and creamy tuna-based sauce, and Daube Niçoise, a Provençal beef stew braised in wine, vegetables and garlic, served with gnocchi. Another specialty dish from the Niçoise region, the Pissaladière is a ‘pizza’ from the South of France, topped with caramelised onions and olives for the perfect balance of sweet and salty, rounded out with a hit of umami from anchovies. 

G/F, 10-14 Upper Station Street, Sheung Wan; nissalabella.hk

Fiamma

The second restaurant of renowned chef Enrico Bartolini, Fiamma has just opened at the Peak, with a relaxed indoor-outdoor setting that perfectly reflects the family-style Italian fare on offer. The menu is infused with the culinary musings of the renowned chef, informed by day-to-day Head Chef Paolo Olivieri, to include dishes and ingredients bursting with flavour and freshness. The Fassona beef tartare is a must-have antipasti, marinated solely with salt, olive oil and capers to allow the ingredients to speak for themselves, and served with quail’s egg yolk and Parmigiano Reggiano fondue for added richness and depth. Homemade pastas and pizzas steal the show for mains – the Bottarga Tagliolini sees homemade tagliolini mixed with two types of bottarga and topped with Japanese sea urchin for a complex flavour profile oozing with umami. A selection of decadent, Italian classics take the stage for desserts, including a silky panna cotta drizzled with berry compote, an indulgent tiramisu soaked in espresso, and flaky cannoli shells piped with creamy ricotta and dotted with dark chocolate chips, pistachios and candied orange.

G02, Peak Galleria, 118 Peak Road, The Peak

Castellana

Castellana serves up fresh and authentic Italian fare from the Piedmont region with comforting classics that incorporate modern twists. A star dish is the carbonara “au koque,” for which homemade tagliolini is topped with a crisp slice of cured Vigezzo Valley ham and drenched in a rich and creamy gin-infused sauce. The Castellana Garden vegetarian menu is the latest addition to Castellana’s line-up, merging traditional Japanese ingredients with Piedmontese slow-cooking techniques for incredibly complex flavour profiles that develop slowly over the cooking time. Notable dishes from the new seasonal menu include grilled Piedmont porcini mushrooms seasoned with salt, pepper, fermented black garlic and Piedmont hazelnut crumble, and the Avellino Montoro Onion Soup, for which Montoro onions are slow cooked in salt for four hours before simmering with kombu-infused vegetable stock. For the full Piedmontese experience, be sure to opt for specially curated wine pairings that highlight the region’s notorious selection of wines.

10/F Cubus, 1 Hoi Ping Road, Causeway Bay; castellanahongkong.com

Brut

The debut restaurant from the team behind Indian-French fusion restaurant Pondi is Brut, another of Sai Ying Pun’s neighbourhood favourites. Aside from that, the concepts are very different. At Brut, the sharing plates are a contemporary take on Hong Kong’s multicultural and dynamic culinary scene, elevating simple ingredients through thoughtful pairings, from prawn doughnuts in a laksa curry to a butter-soft miso cod cut with pickled kumquat. Chef CJ Jalandoni and his team are dedicated to experimenting with flavours, to the resounding success of dishes including the surprisingly well-balanced smoky corn with yuzu kosho and white chocolate and the roasted broccoli with black garlic and burnt onion – both worth a trip for veggie-lovers. Co-founder Camille Lisette Glass presents an intriguing wine list, devoid of names, that focuses on small, sustainable producers, 80% of which are organic. The tiny restaurant, industrial in design, has an indoor-outdoor New York-style edge to it, and can often be seen spilling out onto Sai Ying Pun’s Second Street, with locals coming for a glass of wine and staying for a tapas-inspired dish or two.

Shop C, G/F, 1 Second Street, Sai Ying Pun; brut.com.hk

Jean May

Jean May is an unassuming French restaurant tucked away in the heart of Wan Chai amongst a bustling street of fruit and flower stalls. Do not be deceived, for this humble and relaxed bistro packs a heavy punch. Chef patron Tiff Lo is serious about enhancing the flavours of each and every dish she creates, using meticulous seasoning methods and refined cooking techniques to allow the ingredients to speak for themselves. Tiff was mentored by the esteemed Pierre Koffmann in London (a 3-Michelin starred chef also referred to as the godfather of French cuisine), as well as undergoing training with other 3-Michelin starred chefs including Michel Roux Jr, Phil Howard and Eric Chavot to name a few. Jean May’s pared-back menu features an array of French classics, including chicken liver parfait with cherries, razor clams with parsley and garlic and ox tongue with salsa verde amongst a host of other delightful, crowd-pleasing discoveries.

Shop A, 14 Gresson St, Wan Chai; jeanmayhk.com

Sushi Haru

Black Sheep Restaurants have joined forces with their favourite sushi shokunin, Motoharu Inazuka, to introduce Sushi Haru, a restaurant with a unique Edomae-style omakase experience. The Edomae-style preparation requires the fish to undergo a unique marinating process, enhancing the natural flavours of the fish whilst imbuing it with more complex flavour profiles. Inazuka takes every step to ensure quality across all fronts, with pickled ginger sourced from Fukuoka, premium seafood from trusted merchants across Hokkaido, Kyushu and Tokyo, and a top-secret recipe for his rice vinegar. With just eight counter seats across the serene, atmospheric space, the distinctly intimate nature of omakase is magnified, for a truly unique dining experience where you can expect nothing but the most refined flavours and quality ingredients.

Mezzanine, LKF Tower, 33 Wyndham St, Central; sushiharu.com.hk 

Nove

Nove has expanded its ranks from its original location on Li Yuen Street East to now include a second location at the historic Fringe club, replacing Michelle Garnaut’s legendary M after over a decade of vacancy. Chef Umberto Bombana of distinguished 8 1/2 Otto e Mezzo Bombana continues to raise the stakes as the operator of Nove, with the Fringe Club location adding prestigious flair and imbuing the restaurant with a rich sense of local history. The space has been further transformed by esteemed local designer Albert Kwan for a truly unique and fully immersive Chiu Chow dining experience. Try the location-exclusive Barbecued Iberico Pork or opt for a nostalgic Hong Kong classic with the Nove Homemade Prawn Toast.

1/F, Fringe Club, 2 Lower Albert Road, Central; 2130 6546; hkfringeclub.com

Bâtard

Meaning ‘bastard’ in French, Bâtard is the lovechild of Bistro du Vin, from whom they’ve taken Chef Peter Teo, and The Fine Wine Experience. The moody French restaurant in Sai Ying Pun toes the line between low-fuss and high-spec perfectly. It’s dark walls are adorned with haphazard mirrors and impeccable calligraphy listing the names of vineyards around the world, tables are peppered with atmospheric candles and plants, while classic French fare compliments rather than distracts from a carefully curated wine list. Dishes are simple but well executed, with house-made duck rillette on toast and a charred wagyu bavette, fries and béarnaise sauce. But it’s the restaurant’s signature roast chicken stuffed with fresh herbs that steals the show. 

Shop E, 165-166 Connaught Road West, Sai Ying Pun

Andō

The huge open plan kitchen is the beating heart of Andō where you’ll see a flurry of chefs, including Argentine chef-founder Agustin Balbi, formerly of Haku, and award-winning pastry chef Joanna Yuen, plating up impressive dishes. It’s a fusion of Japanese technique and the cuisine of Balbi’s Spanish ancestral roots, and promises to be an exceptional display of creative fine-dining. With a name that has multiple meanings – in Spanish it is the verb to describe an action, while in Japanese the word reflects a sense of solace and comfort – the space has been decorated with luscious padded grey carpets on the floor and impressive artwork (a large shell sculpture exists at the centre of the restaurant) that gives the feel of a decadent home.

1F, Somptueux Central, 52 Wellington St, Central; andohk.com

Yung’s Bistro

From the people behind Hong Kong staple Yung Kee comes this ode to classic Chinese culinary techniques with a distinctly contemporary twist. Yung’s Bistro is located in the new K11 Musea in a space that offers city skyline views from its floor-to-ceiling windows. It’s decorated with old, handmade tiles from the original 77-year-old restaurant, in brilliant shades of jade and gold, along with minimalist brass lamps and herringbone floors. On the menu is a roasted whole goose leg cooked in a charcoal stove that’s been a firm favourite over the years, and a homestyle braised pork with preserved vegetables in soy sauce that’s made with locally raised UK Berkshire pork sourced from Hong Kong Heritage Pork in Yuen Long. Ingredients are carefully sourced, and often nostalgic, with a White Rabbit dessert that comes shaped like the animal. 

701, 7F K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui; k11musea.com

Xuân

Ex-Chom Chom head chef John Nguyen has named his new Wan Chai restaurant Xuân, after the 18th century female poet Hồ Xuân Hương, whose risqué and forward-thinking works established her as a national icon. In a contemporary space decorated with hard walnut tables and chairs, and walls made from handmade bricks in three tones, he celebrates the vibrant flavours of Northern Vietnam. The region is the birthplace of phở, which was crafted in the mid-1880s, and heavily influenced by both Chinese and French cooking. It is believed to be derived from the French soup pot au feu. It’s much simpler than the southern adaptations of the dish, as it’s made with less ingredients, and true to form at Xuân — picked garlic is used instead of fresh herbs. Meat is the focal point with a choice of beef prime ribs, three-yellow chicken or the signature with beef tongue, oxtail and prime rib, plus the option of elevating the phở with bone marrow, chicken heart, liver or crispy skin. Dishes from the north, where the country is cooler and therefore restricts the growth of spices, is milder than food served in other regions, but there’s still plenty of colour at Xuân with lemongrass, ginger, coriander, mint, lime and basil threaded throughout. 

G/F, 18 Lun Fat Street, Wan Chai; facebook.com/Xuan 

Crown Super Deluxe

Kitsch with purple carpets and gold velvet chairs, Crown Super Deluxe is another unapologetically themed endeavour from restaurant group Black Sheep. The teppanyaki restaurant hails back to the cuisine’s origins in post-World War II Japan, embracing the flamboyant style of cooking by which a chef prepares meat and seafood on an iron griddle, but ups the ante with Rocky Aoki-flair. Aoki was the Japanese-American amateur wrestler who founded the cult Japanese restaurant chain Benihana in the US. The menu is short and simple with three sets to choose from – Crown, Super and Deluxe – which centre around Wagyu beef grilled on the teppan. All beef is grain-fed and sourced from the US and Australia, while there is a premium selection of well-marbled cuts from small Japanese farmers. To start, find assorted market sashimi from Toyosu, and grilled seafood and seasonal vegetables, best enjoyed with a glass of whisky from a carefully curated list featuring spirits from both America and Japan.

Mezzanine, LKF Tower, 33 Wyndham St, Central; crownsuperdeluxe.com

Yakinikumafia

The  newly redeveloped Hollywood Centre is revving up to be a dining hub, and one of its first high profile openings is none other than Yakinikumafia, a sister restaurant to the highly successful Wagyumafia in Central. With a decor inspired by airport terminals (for those who miss travelling), it’s accented by a dramatic standing-only dining counter, flanked by comfy bench seats equipped with smartphone chargers. The menu is simple – top grade wagyu cuts including rib eye, sirloin, and strip loin, with different degrees of marbling. All come with no marinate so you can taste the beefy flavour, or compliment with the house-made yakiniku sauce (served with a Japanese raw egg), or spicy Wagyubasco hot sauce. A host of side dishes, such as pickled cucumbers, a salad with freshly ground goma (sesame dressing), and grated daikon (turnip) mixed with ponzu, complete the meal. Yakinikumafia proves there is nothing simple about comfort food. In fact, their dessert – the humble soft served ice cream in a crisp cone – is freshly made to order, and the lightly sweet Hokkaido milk taste rounds up a perfect experience.

Hollywood Centre, Shop 202, 2/F, 233 Hollywood Rd, Sheung Wan; yakinikumafia.hk

22 Ships

Beloved neighbourhood haunt 22 Ships is back after a brief hiatus. But instead of British celebrity chef Jason Atherton running the show, it’s helmed by native-Spaniard Antonio Oviedo. He continues to take tapas to new levels from the pocket-sized location on Wan Chai’s Ship Street but in a space that has been completely remodelled, with elevated interiors. Innovative flavour combinations and sharing-style small plates continue to excel — boletus croquetas filled with creamy mushrooms are seriously moreish, and Spanish-favourites sardines in ajoblanco soup and a chicken pepitoria, which is cooked in its own juices along with ground almonds and cooked egg yolks, are twists on classic dishes. There’s still a laid-back feel with a buzzy open kitchen counter in the centre, but it now has a pale pink marble top, while al fresco wooden communal tables provide a touch of the traditional taverna to the space. 

22 Ship St, Wan Chai; 22ships.hk

Roganic

Less than 10 months after opening in Hong Kong last year, Roganic was awarded a Michelin star for its innovative take on British cooking. Helmed by Chef Simon Rogan, who first found acclaim with his restaurant of the same name in London, its focus is on fresh, seasonal ingredients and high-quality produce, much of which is sourced from Rogan’s own farm in the Lake District. This summer, the restaurant has launched a new tasting menu that celebrates the flavours and colours of the season, using local vegetables from organic farms in the New Territories and herbs grown in the restaurant itself. Signature dishes include a small shallot, goats cheese and burnt leek ash tartlet, Hong Kong peas dressed in turnip oil, and a chicken liver parfait with cranberry jelly. It’s all elevated cooking, presented beautifully with edible flowers and leaves, in a plant-filled dining room with dividers made from logs that evoke a forest. Unlike many tasting menus in the city, prices here are affordable, starting at $680 per person for dinner, with a 3-course lunch for $280.

Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; roganic.com.hk

Hansik Goo

Chef Mingoo Kang, the culinary talent behind one of Seoul’s best restaurants — two-Michelin-starred Mingles — has brought to Hong Kong the creative, family-style dishes that celebrate the traditional flavours of Korea. Named Hansik Goo, which is a play on words that refers to both a family that shares meals together and Chef Mingoo, the restaurant reflects both these ideals. The new concept, which soft opened on 1 June, centres around inventive reinterpretations of Korean classics. Many of the dishes use Goo’s homemade jang, the fermented soy sauce trio that forms the backbone of the country’s cuisine, served on stylish Korean ceramic ware in a contemporary space filled with timber, glazed clay tiles, straw, limestone and plants. For those new to Korean flavours, the eight-course tasting menu is a good place to start, moving from bugak that’s inspired by ancient Korean temple cuisine, to traditional Korean meatballs, a samgye risotto, and barbecued meats — all made using ingredients imported directly from Korea, including the kimchi and ginseng, that can be paired with Korean wines. 

2/F, 8 Lyndhurst Terrace, Central, Hong Kong; hansikgoo.hk

Chaat

Typically served on the roadsides of Mumbai and Kolkata, and out of stalls and food carts on the backstreets of New Delhi, chaat is the term for street-food snacks in India — literally translated it means ‘to lick.’ Named after this, restaurant Chaat opens at Rosewood, elevating and refining the culinary concept through Chef Manav Tuli, formerly of Tamarind, one of London’s first Michelin-starred restaurants. The colourful plates, fearless flavours and lively atmosphere of the bazaars remain. The combination of sweet, spice and savoury can be found in each of his dishes: tamarind vinaigrette livens up tandoori cauliflower, while delicate scallops are balanced out with the crunch of puffed rice and peanuts. The menu is short but impressive, featuring slow-cooked curries and biryani that are explosive in flavour, delicious black lentil dal and tossed okra with sesame seeds. The setting, with both a terrace and windows that claim views of Victoria Harbour, make this the ultimate destination restaurant. Mid-century modern furnishings upholstered in burgundy, bottle green and mustard are stylish, while tiled floors, jars of spices and original artwork of Indian street scenes are contemporary and bold.

5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; chaat.hk

Harbourside Grill

The view from Harbourside Grill — at the end of Ocean Terminal, the recently converted cruise terminus in Harbour City with unobstructed views of Hong Kong and its outlying islands — makes an instant impact. The floor-to-ceiling windows and expansive terrace celebrate panoramic vistas, with simple furnishings – parquet flooring, marble tables and deep red booths – doing little to obstruct. Helmed by head chef Armand Sablon, who trained at three-Michelin-starred Auberge de l’lll in Alsace, France and graduated to work at a series of leading London hotels, the restaurant has plenty to love about the food as well. His menu champions fine ingredients and a specialist charcoal grill that cooks meat at an exceptionally high temperature — singeing the outside to form a crust, while trapping natural juices to enrich the flavour. It’s all done with French flair – a steak tartare is prepared beside the table, while grilled local sea bass comes in a deep but delicate lobster bisque on a bed of crushed potatoes. An impressive apple tarte tatin appears on a wooden board for dessert and is designed for sharing. Be sure to order one at the start of the meal as they take over an hour to cook.

Harbour City, Shop OTE401, Ocean Terminal, Tsim Sha Tsui; harboursidegrill.com.hk

LucAle

When seasoned chefs Lucas De Berardinis and Alessandro Angelini joined forces this year, the Italian duo did more than simply fuse their names – LucAle – they created a laid-back neighbourhood trattoria, the likes of which Hong Kong had yet to find. In an alleyway off Third Street, this quietly-confident Italian skilfully toes the line between being smart (dark walls, a sleek open-plan kitchen, and a well curated wine list) and keeping food simple, while delicious. Celebrating carefully sourced ingredients, its homemade ravioli with ricotta lets sweet, fresh tomatoes take centre stage, while a chitarra-style spaghetti that’s made in house is dished up al dente with black truffle and pecorino cheese. The selection of cheeses is a good place to start, with creamy gorgonzola packing a punch, and burrata that oozes to perfection. For dessert, the Tiramisù Di LucAle comes with a burnt sugar crust that the chefs are right in claiming is like no other tiramisù you’ve tried before.

Shop A, 100 Third Street, Sai Ying Pun; lucalehk.com

Pondi

From the people behind Sai Ying Pun’s former Indian restaurant BlackSalt (Taran Chadha) and wine bar Brut! (Camille Glass) comes this ode to the mustard-tinged coastal town of Pondicherry in southern India that was colonised by the French in the 17th century. At Pondi, classical French cooking is paired with vibrant Indian flavours in a white-washed space enhanced by lush botanicals, rattan chairs, hefty wooden tables and a summertime patio that provide a likeable sense of informality. The minimalist interiors let eclectic small plates do the talking — hung yoghurt croquettes with tamarind beets and pickled onions, prawn étouffée and a baked aubergine with flowering cauliflower, coriander sauce and capers. It’s all crafted from seasonal, high quality ingredients sourced from producers the seasoned restaurateurs know and trust. From 12pm-3pm daily, Pondi serves up a continental breakfast thali, complete with homemade pickles, chutneys and delicious spice-infused pastries.

14 Fuk Sau Lane, Sai Ying Pun; pondi.hk

The Pizza Project

Comfort food is the name of the game at The Pizza Project. The main event here is, obviously, the pizza, from a simple Margherita with tomato sauce, DOP mozzarella and fresh basil, to creative options such as the Carbonara – topped with pancetta, quail eggs, tomato sauce and fior di latte – or the Rustica – with pancetta and baked potato, seasoned with rosemary. Aside from pizza, the new no-reservations 70s-styled pizzeria also offers up delectable antipasti, vegetarian and gluten-free options, along with wines by the glass and by the bottle. It’s sure to become a favourite nighttime hangout.

26 Peel Street, Central; 2311 1815; thepizzaproject.hk

Samsen Sheung Wan

Building on the popularity of the original Wan Chai location, Thai eatery Samsen has opened a bigger, bolder new location in Sheung Wan. The restaurant retains the relaxed street-food vibe of the original but offers diners significantly more space. Samsen’s menu of authentic Thai street food is updated with a signature northern Thai-style Khao Soi of beef or chicken with fresh egg noodles flown directly from Thailand. New starters and sides include charcoal-grilled coconut and chilli prawn skewers, and caramelised coconut and prawn betel leaf wraps. Fans of the original restaurant will be happy to see favourites like crabmeat omelette still on the menu. A highlight is the fresh-made roti, prepared on a grill imported specially from Thailand. Filled rotis also feature on the dessert menu, with young coconut and sesame, and banana and Nutella among the fillings available. 

G/F, 23 Jervois Street, Sheung Wan, 2234 0080; facebook.com/SamsenHK/

Mono

Mono is a new venture by Chef Ricardo Chaneton, formerly the Head Chef of 3-Michelin-starred Restaurant Mirazur, which was named no.1 in The World’s 50 Best Restaurants 2019. This intimate 30-seater serves a contemporary take on French cuisine with a distinctive essentialist approach, driven by a celebration of the beauty found in simple ingredients. Mono eschews the traditional a la carte menu format, instead offering a single tasting menu (hence the name Mono) which ensures a highly curated dining experience. With a focus on sustainable and responsibly sourced produce, seasonal highlights include Ocean Crudo, a seafood appetiser of fresh Hokkaido scallops, Hokkaido sea urchin, Spanish Carabinero prawn and Brittany oysters, seasoned with Irish moss, while the signature Monkbread marries monkfish from Brittany with French sweetbread.

5/F, 18 On Lan Street, Central; mono.hk

Rajasthan Rifles

Hongkongers escaping the city for a day and heading to The Peak can now indulge in a quite unique breakfast offering at Peak Galleria’s Rajasthan Rifles. The restaurant’s distinctive take on Anglo-Indian cuisine – inspired by colonial-era collision of cultures – makes for perfect hearty start to the day after a bracing walk up to the top of Hong Kong Island. A highlight are the Rifles’ Rolls – a tandoor-baked naan wrap stuffed with a choice of fillings – is a flavoursome alternative to the usual bacon sarnie. And they’re perfect when washed down with a hot cup of masala chai.

Shop G01, G/F, The Peak Galleria, 118 Peak Road, Central; 2388 8874; rajasthanrifles.com

Aziza

Hospitality runs thought Aziza Chef Mohsen Gaber’s veins; his grandfather, father, uncles and cousins have between them worked in some of the Middle East’s top kitchens. Gaber started washing chef’s whites for his grandfather and worked his way up through the business to the point where he has served American presidents and British royalty. This pedigree shows in the warm welcome you’ll receive at Aziza’s new family-run restaurant in Sai Ying Pun. Small plates including falafel and halloumi are expertly prepared and perfectly textured, and specialities such as lamb shank and oxtail terrine are rich and sumptuous with judicious use of spices that reflect the myriad international influences that have played a part in creating Egyptian and Mediterranean cuisine.

G/F, Upton Tower, 345 Des Voeux Rd W, Sai Ying Pun; 2886 4889; aziza.com.hk

Ink Seafood Bar

Located on the ground floor of the newly reopened Hong Kong Museum of Art, Ink is a casual al fresco spot perfect for enjoying sunset over Victoria Harbour. The eatery boasts an impressive range of food and drinks, with the beverages including seasonal options from Gweilo Beer, and the brand’s freshly-launched Hong Kong gin blended with Asian-inspired botanicals. Ink’s menu is inspired by Australia’s multicultural dining scene and features highly customisable options with everything from takoyaki to moules available; diners can also create their own plate from an array of sustainably-sourced seafood. And the feast can be topped-off with a selection from the seasonal ice-cream counter. Ink is an ideal waterside hangout.

Hong Kong Museum of Art,10 Salisbury Road, Tsim Sha Tsui; 3500 5881; inkcafe.com.hk

Mott 32

Designed by Hong Kong-based Joyce Wang Studios, Mott 32 occupies a decadent vault-like space located beneath the Standard Chartered Bank Building. Named after 32 Mott Street, where New York’s first Chinese convenience store opened in 1851 and is now the centre of Chinatown, Mott 32’s look blends industrial New York with classic Chinese elements. The striking interior soon gives way to the flavours of Chef Lee Man Sing’s Chinese cuisine that combines traditional culture with a modern use of ingredients. The menu is a mix of Cantonese, Szechuan and Beijing styles, ingredients and techniques, featuring delicacies such as the buttery-soft Barbecue Pluma Iberico Pork with Yellow Mountain Honey, Peking Duck roasted for 48 hours in a custom duck oven, and innovative dim sum creations.

Basement, 4-4A Des Voeux Road Central, Central; 28858688;  mott32.com

Hue

Ahead of the relaunch of Hong Kong Museum of Art comes onsite restaurant Hue, where fine modern Australian fare is served to the backdrop of Victoria Harbour. Floor to ceiling windows spanning the length of the restaurant frame the panoramic view, while teal velvet banquettes, simple wooden tables and lampshades made from fishing nets decorate the space. If possible, the food excels the view, from the surprisingly light grilled octopus with saffron and fennel risoni to the not-so-light but beautifully presented buffalo ricotta dumplings with broccolini and hazelnut brown butter sauce, and the tender ‘7 bone’ wagyu steak  with 8-score smoked bone marrow sauce and roast onions. A dessert of coconut ice cream with white chocolate ganache and passionfruit is just the right amount of indulgent.

1/F Hong Kong Museum of Art,10 Salisbury Road, Tsim Sha Tsui; huedining.com.hk

Madame Fù

Madame Fù has to have claimed one of the prettiest spots in Hong Kong in which to serve its contemporary Chinese fare. Located throughout the third floor of heritage building Tai Kwun, with eclectic rooms connected via leafy verandahs, this is where you want to stretch lunch into sundowners, dinner into late-night digestifs. Inspired by Paris, The Grand Cafe Chinois features banquette sofas and marble tables for dining, while its period windows, teak flooring and timber ceiling reflect its colonial heritage that dates back to 1905. Come for lunch to experience an innovative assortment of dim sum, afternoon tea to detour to the picturesque Pink Room, and dinner for the melt-in-the-mouth Japanese A4 Wagyu beef with mushrooms and wild chilli.

3rd Floor, Barrack Block, Tai Kwun, No. 10 Hollywood Road, Central; 2114 2118; madamefu.com.hk