New Launches
MIUS
Award-winning mixologist Shelley Tai is back in Hong Kong—to open her own bar, no less. After almost five years in Singapore, where she led Nutmeg & Clove to an impressive #6 on Asia’s 50 Best Bars 2024, Tai has returned to fulfill the bartender’s ultimate dream. Set to open mid August, her very first bar is a small neighbourhood haunt called MIUS that vows to keep things simple with classic cocktails with a touch of modernity, and comforting, fuss-free food.
29 Gough Street, Central; @mius.hongkong
Sugar King
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Never thought you’d want flan with your cocktail? Think again. John Nugent of The Diplomat and creative producer Angel Chiu bring us Sugar King, a new neighbourhood bodeguita that draws inspiration from the cantinas of Havana. The space is charming and intentional, tucked beside the steps on Peel Street with a couple of outdoor benches and just enough room inside for guests to stand around and mingle. Sugar King serves up a thoughtful curation of cocktails, fun wines, daily cold cuts and what could very well be the city’s best flan. The star cocktails are variations of a classic daiquiri, but the ‘Cafe Chinita’ and the savory ‘Panger Banger’ are also must-tries.
Shop C, G/F 59 Peel Street, Central; @sugarkinghk
Salon des Refusés
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Black Sheep brings the Mediterranean to Central with Salon des Refusés. The restaurant is an ode to chef-patron Luca Marinelli’s culinary journey and a passion that prevailed through the highs, the lows, and everything in between. The Salon des Refusés was a pivotal exhibition that spotlighted the once rejected works of artists who went on to become household names, and this audacious spirit now permeates the dining experience at Marinelli’s restaurant. Open only in the evenings from Wednesday through to Sunday, the Salon showcases its commitment to quality with a menu that showcases the best of each morning’s catch. The coastal flavours that nurtured Marinelli’s love for cooking shine through in various pastas and small plates like yellowfin tuna carpaccio or iwashi sardines and Cantabrian anchovy on toast.
9 Bridges Street, Central; @salondesrefuseshk
All Day Parfait
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The past year alone has seen Hong Kong turn into somewhat of a mecca for ice cream innovation. The latest gamechanger is All Day Parfait, the city’s first parfait specialty store situated in the Soho neighbourhood (of course). Each parfait is as much a feast for the eyes as it is for the stomach, boasting meticulously constructed layers that result in inventive, edible sculptures. Rooted in distinct concepts, there are parfaits of both the sweet and savoury kind. In one, honeydew and hojicha capture the essence of summertime in Japan, and in another, the classic elements of a charcuterie board—cheese, cold cuts, crackers—are reinterpreted into a novel dessert.
G/F, 50 Peel Street, Central; @alldayparfait.hk
The Lasagna Factory
If you’ve ever wondered just what “Nonna’s cooking” would be like, The Lasagna Factory posits itself as the answer. Brought to you by the same team behind Flat Iron and Picanhas, this Italian restaurant ticks all the boxes of a classic trattoria experience. At the heart of the menu is a trio of traditional lasagnas—24-hour slow braised wagyu short rib, sand crab with vodka sauce, and organic mushroom with herbs—accompanied by familiar recipes like beef meatballs, chicken parmesan, and the incomparable tiramisu. Expect soul, conviviality, and heartfelt flavours.
208 Hollywood Road, Sheung Wan; lasagnafactoryhk.com
Venner
Hjem, the shuttered Nordic cafe by hospitality entrepreneurs Elin Fu and Nelson Htoo, has been reborn as Venner. Now a Nordic-inspired all-day hangout, the new spot is an evolution of the couple’s former concept. During the day, Venner whips up batches of freshly made Nordic bakes close to Fu’s heart such as the custard filled ‘Skolebrød’, cinnamon and cardamom buns and slices of Norwegian ‘Verdens Beste’ aka. World’s best cake on the weekend.
Drinks are thoughtful compliments to the food, from locally roasted medium-to-light roast coffee and matcha, to Hjem’s beloved ‘Honey Golden Latte’ and Swedish lemonade. As the sun sets, Venner shifts its focus to their weekly curated selection of natural wines served by the glass and light bites like the savoury ‘Venner Cheesecake’ made with goats cheese, ricotta and a generous heap of onion jam.
161 Hollywood Road, Central; @vennerhk
New menus, collaborations and more
NIWA
A new chapter begins at Niwa with the appointment of new Head Chef Katsuji Shibayama, his first menu a thoughtful reflection of his Edomae expertise and the restaurant’s commitment to seasonality. The refreshed omakase menu highlights fresh catch of the season, such as Iwate sardines fashioned into elegant rolls and bouncy Hokkaido scallops that are deep-fried in a light, delicate tempura batter. Standouts include the refreshing yet indulgent ‘Caviar Sea Urchin Hairy Crab’; seared aburi-style ‘Barracuda Sushi’ served atop a ceramic plate that mimics the smoky palette of the dish; and tamagoyaki with an unbelievably chiffon cake-like texture. There are also add-on chef recommended dishes to consider, and the ‘Slow Cook Abalone with Abalone Liver Sauce’ is a truly luxurious treat.
G/F & Cockloft Ichang House, 61 Caine Road, Central; @niwa.hk
Breakfast at Jimmy’s Kitchen
Early risers are in for a treat with Jimmy’s Kitchen’s all new breakfast menu. Chef Russell Doctrove has whipped up a selection of dishes that range from indulgent classics to more inventive takes. Sink your teeth into a ‘Masala Omelette’ packed with green chili, peppers and cheese or satisfy your sweet tooth with the pillowy ‘Banana Skillet Pancake’ made extra special with cinnamon sugar butter, bacon, and maple. Those with room for more can go all out with ‘Jimmy’s Full English Breakfast’—a feast of hash browns, eggs, Cumberland sausages, black pudding, sourdough, bacon and of course, baked beans.
M/F, Pedder Building, 12 Pedder Street, Central; @jimyskitchenhk
Caprice pop-up at Gallery, Four Seasons Hong Kong
(L to R) The Chocolate Caramel Ganache Tart, Coffee Brûlée Tart, and the Raspberry & Vanilla Custard Tart
Caprice brings a delightful trio of sweet treats to the Four Seasons Hotel lobby. Until the end of September, dessert enthusiasts can head to the restaurant’s pop-up at Gallery where they’ll find the ‘Coffee Brûlée Tart’ made with Blue Mountain coffee, the divine ‘Chocolate Caramel Ganache Tart’ crafted with 70% Valrhona chocolate, and a timeless ‘Raspberry & Vanilla Custard Tart’. You can’t go wrong with a box set of three, but the tarts can be purchased individually as well if you have a strong favourite.
1/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
LMO Freshly Baked: The Tastemaker Series with TATE Dining Room
LMO Freshly Baked’s fourth edition of The Tastemaker Series kicks off with TATE Dining Room. Award-winning two-Michelin-starred chef Vicky Lau reimagines familiar Chinese flavours into four delightful grab-and-go menu items. A fresh green salad tosses mixed mushrooms, pickled cucumbers and hazelnuts with an addictingly zingy yuzu and sichuan peppercorn vinaigrette, whilst the focaccia sandwich reinvents pesto chicken with ginger scallion oil. There’s also a version of Hong Kong’s signature borscht soup with plump tomato halves, and a mango sago drink with plenty of actual mango chunks.
Shop 233–234, 2/F, LANDMARK Atrium, 15 Queen’s Road Central
“SIP Happens” at Vesu Pizza Bar
After securing 44th place on this year’s 50 Top Pizza Asia-Pacific list, Vesu Pizza Bar makes a toast with “SIP Happens”, a playful lineup of eight new drinks. The rule-breaking spirit that defines their pizzas finds its way into creations infused with Italian soul like the ‘Tomato Gimlet’, and creative Hong Kong inspired concoctions—think boozy ‘Yuen Yueng’ and a reimagining of mango pomelo sago with ‘Yeung Ji Gum Lo’. Those looking to be more mindful in their consumption of alcohol can turn to zero-proof sips that are just as intriguing, notably an unconventional homage to the beloved bo lo bao or pineapple bun.
30/F, 1 Peking, Tsim Sha Tsui; @vesupizzabar
The Oberoi Mumbai x The Mandarin Oriental, Hong Kong
Mandarin Oriental, Hong Kong, celebrates Indian National Day with an exciting culinary collaboration with acclaimed Executive Chef Gurmeet Singh Bhamra of The Oberoi, Mumbai! For three days only, Chef Gurmeet will prepare a range of traditional and contemporary Indian dishes, including Amritsari-style quails (Bater Khas Makhani), Awadhi-style baby lamb shanks (Nalli Nehari), and sweet treats like gulab jamun soaked in rabi and garnished with decadent toppings (Zauk E Shahi Mini Martinis 24 Carat Gold). These decadent dishes, along with many more, will be available from August 15-17 at the renowned Clipper Lounge as a dinner buffet, and Café Causette as lunch and dinner options.
Mandarin Oriental, Hong Kong, 5 Connaught Road, Central
The Butterfly Room and Butterfly Patisserie x Garuharu
The Butterfly Room and Butterfly Patisserie has joined forces with renowned Korean patisserie, Garuharu, for an exclusive afternoon tea experience supported by Valrhona and Adamance, so you can bet the chocolate and fruit purees will be of the finest quality. Only available from August 15 to 17, this afternoon tea flaunts a menu of delicate sweet and savoury bites such as a strawberry éclair, lemon basil tartlet, and caviar cauliflower panna cotta.
Signature Garuharu creations will also be available at Butterfly Patisserie in tandem with the afternoon tea or can be pre-ordered via Rosewood Hong Kong’s online shop. The selection includes a whole ‘Strawberry Pistachio Tart’ cake and an artful dome-shaped ‘Brown Rice Matcha Plum’ pastry.
Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon
Don Julio celebrates World Tequila Day
Don Julio honoured World Tequila Day with celebrations at various bars across the city like The Aubrey and Sugar. Over at Draft Land in Causeway Bay, the fun persists until the end of August with a duo of boozy slushies that feature Don Julio Blanco aka. “silver” tequila. Sip on summer with ‘Sunzest’, a blend of sun-ripened mango, orange bitters and lime, or opt for the refreshing ‘Berry Go Round’ with strawberry vanilla.
Shop D, G/F, Soundwill Plaza II Midtown, 1-29 Tang Lung Street, Causeway Bay
Editor
Alyanna Raissa J. PayosCredit
Lead image: @salondesrefuseshk via Instagram
