The Leah
Newly opened at the private family club Maggie and Rose, The Leah is serving up classic British cuisine in the form of pies, roasts and puddings. With everything prepared in-house, The Leah focuses on wholesome and no-frills British food, using quality meat, locally-sourced vegetables and sustainable seafood. Highlights include the Beef Wellington, the Beef and Ale Pie and the Leek & Black Pudding.
Birdie
Head Chef Sho Nakao is a yakitori wizard, working from a menu that spans a selection of the more comfortable choices of chicken thigh, chicken tsukune and chicken wings, a plethora of vegetable choices and side dishes. But we expect it is the creamy chicken liver and the risky chicken tenders (that are ever-so-slightly raw), that will be bringing people back.
Taqueria Super Macho
At Yardbird’s old location comes another colourful eatery from the bustling Black Sheep Restaurants group. Taqueria Super Macho takes inspiration from the beachfront taco shacks of sunny Baja and Jalisco in Mexico. Tacos, tostadas, ceviche, guac and margharitas – the tiny restaurant packs a colourful narrative of laid-back beach holidays on the Mexican coast. The no-fuss signature fish taco comes with a huge selection of toppings to pick from, as well as an extensive choice in chillis. The warm tortilla chips with guacamole, and grilled chicken tostadas are not to be missed either.
Kinship
KINSHIP is a farm-to-table concept from Chef Chris Grare (previously of Lily & Bloom) and Chef and co-founder Arron Rhodes (previously of Gough’s on Gough). From roasted carrots home-grown in the New Territories to salmon from the Faroe Islands, each ingredient is carefully and thoughtfully sourced. Highlights include the signature smoked Faroe Islands salmon served warm, with ikura, South American inspired jicama salad, crispy quinoa and Peruvian chilli sauce. Another notable dish is the chicken liver mousse, a savoury paste served with house crackers that’s inspired by Chef Chris’ childhood.
Sip Song
Sip Song is the new summery eatery from Maximal Concepts, inspired by the beach holiday scene of the Southern Thai coast, as well as Bangkok’s night markets. Its setting is fitting then, in Repulse Bay, where head chef Nuch Srichantranon cooks with an influence from his life growing up in Bangkok and his experience cooking in Australia. Highlights include the “Don’t Tell Mom” roti pancake with BBQ pork neck, the “Thai Son-in-Law” Scotch Egg with minced chicken and chilli, and the Ube ice-cream with Thai whiskey caramel.
Root Three
Root Three is an exceptional new pop-up at PMQ Kitchen with a well-researched and nostalgic menu. “Root” refers to Hongkonger’s Cantonese roots and the memories of the chef duo Chef Jessie and Chef Tony. The “Three” refers to the “The Third Plate,” a dining concept that focuses on less red meat and more sustainable farming. Highlights include the caprese salad with frozen tomato, a dish inspired by chef Jessie’s travels in Italy, and the xing ren bing almond cookie ice cream, a dessert inspired by chef Tony’s childhood favourite.
Editor
Angela Kwon
