Note: Keep an eye on the latest COVID-19 regulations and confirm any details before you head out
LMO Freshly Baked by Richard Ekkebus 2.0
Following its wildly popular appearance at Landmark’s Christmas market, this exciting pop-up returns for a three-month stint from April to June. Try the signature menu devised by pastry chef Valentin Mille and Amber’s Richard Ekkebus, which includes ‘brookies’ (an indulgent brownie-cookie hybrid with chocolate caramel), crowd-pleasing canelés and Amalfi lemon madeleines. There’s also a collection of iced-chocolate drinks featuring premium single-origin chocolate and cacao – with a spiked version featuring bourbon or brown rum available from a very civilised 5pm.
LMO Freshly-Baked by Richard Ekkebus 2.0, Shop 350, 3/F, LANDMARK ATRIUM, Central
Wagyu Yakiniku Ichiro
Launching in early April, Wagyu Yakiniku Ichiro is a lively Japanese grill restaurant in a 7,000 square foot space in Jordan. Contactless service is achieved with a novel Shinkansen bullet train that speeds prime cuts of meat, seafood and other delicacies straight to your table. The highlight is undoubtedly the A4 Odagyu wagyu, sourced from the famed Oda Chikusan ranch on the remote southwestern Satsuma peninsula – and perfectly suited to grilling. Set menus start from HK$298 per person, rising to HK$938 for unlimited self-service salad, drink and dessert bar options for two hours.
3/F, Pak Shing Building, 31-37 Jordan Road, Jordan; +852 2736 8218
Hungry Pal is the latest opening in Soho, bringing another casual gastropub to the scene. Helmed by industry veterans Ganga Gurung, Bikal Ghale and Ashok Lama, expect this it to be a popular hotspot among the Central crowd as well as F&B insiders. Pull up a chair and order comforting staples like chicken and mushroom pie and Cajun fried chicken, then sink a few signature cocktails like the Oolong Sour, featuring oolong mik tea-infused gin.
11 Lower Elgin Street, Soho
Chef Leonard Cheung’s first restaurant presents his casual approach to fine dining through an evolving eight-course chef’s tasting menu, served in an intimate 22-seater Soho restaurant. Cheung brings years of experience to Cultivate as a veteran of New York’s Eleven Madison Park and Hong Kong hotspots Bo Innovation and 8½ Otto e Mezzo Bombana – all firm Michelin favourites. Expect shifting themes and styles to coincide with seasonal produce, and a strong wine list featuring vintages from Napa Valley and varietals from Italy.
G/F, 29 Elgin Street, Soho; +852 5303 1230
Tucked away on Burrows Street in Wan Chai is newly opened Chief’s Blend – a collaboration between boutique coffee chain Blend & Grind and online butcher Biltong Chief. The result is a casual South African farm-style cafe and deli, which serves as a chill hangout in bustling Wan Chai. Swing by for grab-and-go hot food like boerewors rolls (spiced sausage on a fresh roll with caramelised onions) and bunny chow (Durban-style chicken curry) – stay for a coffee, glass of South African wine or a craft brew.
Shop 4, G/F, Lucky House, 17-21 Burrows Street, Wan Chai
Many were sad to see Michelin-starred French restaurant Pierre close its doors after 14 memorable years at the Manadarin Oriental. But this month, the hotel ushers in a new era with its upscale Japanese izakaya, The Aubrey. Located on the hotel’s top floor, the all-day dining venue serves up Victoria Harbour views, handsome interiors that blend the electric energy of Ginza with glam speakeasy vibes, and omakase platters of sushi, chicken karaage with expertly crafted cocktails like its Yuzu Highball, made with premium Nikka From the Barrel whisky (naturally).
25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central; +852 2825 4001
TMK Rap & Rolls
Pirata Group has opened a second outpost of its popular punk-rock-inspired temakeria concept, bringing the lively drinking and dining venue to Wan Chai’s Star Street precinct. The twist at TMK Rap & Rolls is a celebration of hip-hop’s swagger and style, from the soundtrack to The Notorious B.I.G. artwork at the entrance. Park yourself on a bar stool and order the signature soft-shell crab temaki hand roll or try the tuna hotdog hand roll for a funky remix on a classic. Better yet opt for the ‘Fat Beats’ Menu (HK$348 per person) and let the Rap & Rolls team make a personal selection of dishes for your table.
Shop A, 17A Moon Street, Wan Chai; +852 2779 9002
The JW Marriott debuts its new dining concept, Fish Bar. The laidback restaurant is appropriately located by the hotel’s sun-dappled outdoor pool – perfect for long, boozy weekend brunches or casual dinners. Retractable doors ensure the al fresco space is bright and breezy. Menu highlights include moule frites with New Zealand mussels and a generous three-tiered seafood tower packed with fresh oysters, king crab legs, Boston lobster, prawns and clams to share between a table.
7/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty; +852 2810 8366
The Last Resort
Black Sheep Restaurant celebrates the humble splendour of dive bars with its newest concept, The Last Resort. Expect an aesthetic that’s more gritty than glam: dinky booths with distressed red leather seats, neon signage and a casual atmosphere where patrons sup cheap beers and HK$50 Long Island iced teas. We can’t wait to pile into a cosy booth and sink a few cold ones, before tucking into comforting classics like hot chicken sandwiches, potato wedges and fried scamorza.
52B Peel Street, Central; +852 2442 2440
Bangkok-transplant Lady Nara offers an East-meets-West dining experience in Tsim Sha Tsui’s Harbour City, with a menu of Western-style comfort food augmented with classic Thai flavours. You’ll find clever fusions, like lobster tom yum spaghetti, alongside classic Thai dishes such as grilled pork neck slathered in spicy nam jim jaew sauce. The Thai rose tea lava cake is a memorable finisher, too.
Shop 3303, 3/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui; +852 2153 3730
All-day dining outlet Cabana Breeze brings a touch of tiki-inspired fun to Tung Chung. Dine al fresco (the restaurant is notably dog friendly) or opt for an indoor table to enjoy vibrant tropical artworks and floral-printed upholstery. Highlights of chef Faycal El Moujahid’s menu include hamachi ceviche and slow-roasted suckling pig, slow-cooked for 12 hours before being finished in a wood stone oven for perfect crackling skin. Don’t forget to try a tiki-inspired cocktail or two – we’re eyeing up the Maui Margarita (Mexican pepper-infused tequila, mezcal, lime, pink grapefruit, pineapple juice and kaffir lime).
Shop G12-G15, T Bay, 9 Yi Tung Road, Tung Chung, Lantau; +852 2777 8980
Central newcomer OBP is modelled after the sool-jip (proper drinking dens for big groups) common in Seoul. Korean-American beverage director Daniel Eun’s cocktails celebrate the diversity of the country’s spirits – from makgeolli to soju and baeksaeju, a fermented spirit made from glutinous rice. There’s a good selection of booze sponges like Korean fried chicken, tteokbokki (spicy rice cakes) and braised pork rib doused with raclette cheese, potatoes and vegetables.
3-5 Old Bailey Street, Central
Tai Kwun’s gorgeous central courtyard is now home to Italian pasta bar PAZTA, which brings a slice of the laid-back piazza lifestyle to bustling Central. The al fresco dining arrangement is perfect for leisurely brunches featuring Italian wines and dishes made with imported ingredients, such as pappardelle al funghi porcini e menta (egg pasta in an Umbrian porcini mushroom sauce).
Shop 03-G08, G/F, Barrack Block, Tai Kwun, 10 Hollywood Road, Central; +852 2626 1186
Zoku Restaurant & Terrace
Cosy, contemporary Japanese restaurant Zoku (meaning ‘clan’) is located within luxury boutique hotel The Hari Hong Kong. The menu isn’t overly fussy; it knows how to please with sushi, temaki handrolls, pan-fried wagyu dumplings and salmon skewered and grilled over charcoal. Main courses such as the Chilean seabass basted in yuzu herb butter, served with oyster cream, sautéed brussels sprouts and grilled maitake mushrooms showcase chef de cuisine Phillip Pak’s mastery of premium ingredients.
330 Lockhart Road, Wan Chai; +852 2129 0338
The Tea Academics
Indie chain Coffee Academics has branched out to artisanal tea with the opening of The Tea Academics in Central. Pair speciality teas such as The Capital (ceremonial-grade matcha made from umami-rich Japanese usucha green tea leaves) with freshly baked pastries and dishes from Chef Atisha Kumar’s largely plant-based menu. Each is inspired by a tea-producing region around Asia; the paratha omelette, with halloumi, sautéed onions, organic eggs and coriander is one enticing example.
1/F, LHT Tower, 31 Queen’s Road, Central; +852 3187 7303
The Mandarin Oriental welcomes back its luxurious Cantonese restaurant, Man Wah, on 1 February. The refreshed interiors feature Chinese embroidered artwork, dark azure lacquered panels inlaid with brass and enviable views across the harbour from the 25th-floor restaurant. Among chef Wong Wing-keung’s new menu highlights are pan-fried Hokkaido scallop garnished with sweet, crunchy soybean crumbs from China’s Fujian province; and a deep-fried matsutake mushroom pudding, also known as guo-ja, that has roots in Qing dynasty cuisine.
5 Connaught Road, Central; +852 2825 4003
Maka Hiki Lounge
The Upper House hotel in Admiralty has partnered with Honi Honi to launch Maka Hiki Lounge, a pop-up tiki concept bar and hangout spot on The Lawn and Level 6, running until 31 May 2021. Swing by in the morning for light snacks and teas from Plantation by teakha; or pop by in the afternoon and evening for a selection of bar snacks and funky tiki cocktails on the lush lawn.
Level 6 & The Lawn, The Upper House, Pacific Place, 88 Queensway; +852 9836 7462
The Hari Hong Kong made a splash when it opened at the tail end of 2020, but within the city’s latest luxe hotel is another opening to get excited about: Italian restaurant Lucciola. Chef Francesco Gava and his team plate up dishes that span the breadth of the country, using some of its finest produce. Case in point: the vitello tonnato, a Piedmontese antipasto classic featuring tender slices of sous-vide veal topped with aged balsamic vinegar and capers from Pantelleria. Another highlight is the orata di orbetello in crosta di sale, whole Mediterranean sea bream baked in sea salt and finished with a squeeze of Amalfi lemon.
330 Lockhart Road, Wan Chai; +852 2129 0333
With a name that means ‘taste buds’ in French, expect new opening Les Papilles to be a real thrill for the palate. The kitchen is led by chef Jeff Chan, formerly of Pastis and The Landmark Mandarin Oriental Hong Kong, among others. It delivers casual plates of classic French flavours – such as of grilled sea bream with lobster sauce – as well as edgy, contemporary concoctions such as crab and sea urchin with celeriac foam. The seven-course tasting menu is a fun way to get familiar with the best that this punchy little Causeway Bay bistro has to offer.
G/F, 44 Tang Lung Street, Causeway Bay; +852 3114 2389
208 Duecento Otto
Neighbourhood Italian favourite 208 Duecento Otto is celebrating 10 years in its convivial space on Hollywood Road with a shiny new menu. Standout dishes from the revamped fare include spaghetti alla chitarra (an Abruzzo classic of handmade pasta with mini meatballs) and moreish ravioli truffle, featuring fresh truffles flown in weekly – not to mention the crowd-favourite Neapolitan-style pizzas. The House of Aperitivo is the reimagined casual downstairs area, serving up signature drinks such as the Duecentotto Spritz and the Negroni-like Balsiamo – featuring a dash of balsamic vinegar from Modena, naturally.
208 Hollywood Road, Sheung Wan; +852 2549 0208