37 Steakhouse & Bar, The Peak
Opening this month at The Peak, 37 Steakhouse & Bar offers spectacular views in an elegant ambiance, designed by award-winning Japanese designer Yasumichi Morita. The steakhouse marries the more traditional with contemporary cuts of Hiyama Kuroge Wagyu, renowned for its fine grain and superb marbling, aromatic when grilled and rich in flavour. The restaurant will also feature a sake bar with a full range of Sawaya Matsumoto sakes.
Honjo, Sheung Wan
Honjo takes inspiration from Japanese dining concepts of escapism and historical fantasy, with a space designed by Ben McCarthy (of interior design firm Charlie & Rose). Guests are invited to meander through a series of themed dining rooms, from the Tin Toys Lobby and Safari Room to the Red Armoury and Blue Suite, each with its own narrative. The food is Japanese fusion – expect quality sushi, sashimi, tempura and izakaya-style hot dishes.
Temakeria (TMK), Sheung Wan
Lively, stylish and unpretentious, TMK focuses on bringing people together. Expect fist-sized hand rolls and an eclectic selection of sake served to the soundtrack of punk rock music. The menu will also offer fresh sushi, sashimi and small izakaya-sized dishes with a twist.
Bijin Nabe, Tsim Sha Tsui
From the founders of Tsukada Nojo comes hotpot-focused restaurant Bijin Nabe. Literally translated to “Beautiful people’s Nabe,” the restaurant’s signature is a collagen-rich vitamin-packed chicken hotpot that is supposedly great for keeping skin youthful and boosting the immune system. As seen in Tsukada Nojo, AP Company’s focus on farm-to-table is apparent in Bijin Nabe, with a regional selection of quality meat, seafood and vegetables imported from Japan.
Wingman, Central
Your favourite pop-up chicken wing joint is opening its first restaurant this month. For the past year they’ve appeared at street food festivals and pop-ups across Hong Kong, and are finally putting down roots. While Wingman offers a few side dishes, generally they’re known for just one thing: crispy fried wings. With a dozen different flavours, from the more classic buffalo and BBQ dry rub, to the more creative coffee and hoisin, the wings are tossed in each sauce generously before serving.
Editor
Angela Kwon
