Dining Guide Features News

Where to Eat and Drink This March

Want to stay at the forefront of Hong Kong’s culinary scene? The Crave team has rounded up the hottest new openings for you to try this month. Happy feasting!

Text by Iris Wong

 

Carnival
6/F 8 Observatory Road, Tsim Sha Tsui
Tel: 3705 3985

Carnival - Merry-Go-Round
Inspired by travelling circuses and funfairs, Carnival is the latest addition to Tsim Sha Tsui’s 8 Observatory Road where guests can enjoy party games and entertainment, such as dart machines, Beer Pong tables, Craps, Slap Cup and Rainbow Coin Toss, as they sip on themed cocktails (and beer, of course).

Highlights of the cocktail menu include Merry Poppins (Stolichnaya vodka, fresh raspberries, lime, crème de framboise, tonic water and popping candies; $108) and Amaretto Sour (Diasronno Amaretto, yuzu, Agnostura bitters and simple syrup; $108), while those who prefer shots can try Carnival’s signature Merry-Go-Round ($268) with pepper infused vodka, tomato soup, Worchester sauce, cayenne pepper and lemon juice.

 

Dr. Fern’s Gin Parlour
Shop B31A, B1/F Landmark Atrium, 15 Queen’s Road Central, Central
Tel: 2111 9449

Dr Ferns1
The doctor will see you now – that is, at this gem of a “speakeasy” hidden at the basement level of The Landmark. Brought to you by the folks behind the quirky Mrs. Pound and Foxglove, Dr. Fern’s Gin Parlour is a haven for gin fanatics with an extensive inventory of over 250 types of gin, including the highly sought after Blind Tiger gin. Behind the bar is Gerry Olino, former head bartender of the Island Shangri-La’s Lobster Bar, who is pouring arguably one of the best G&Ts in Hong Kong with concoctions of fresh local herbs and bontanicals. Not sure what to order? Just ask for the Doctor’s Prescription.

 

Hoshino Yatai Japanese Restaurant
Greater China Club, Unit A, 10/F D2 Place One, 9 Cheung Yee Street, Lai Chi Kok
Tel: 2743 8055

Hoshino (21)Located on a stunning rooftop terrace at Greater China Club, Hoshino Yatai Japanese Restaurant is a casual dining establishment inspired by yatai, or Japanese food carts popular in Fukuoka. On the menu and prepared by Okinawa-born chef Shimoji Atsushi are Japanese delights from kushiyaki (grilled meat and veg skewers) and teppanyaki to oden (winter stew) and kamameshi (kettle rice). Items to watch out for include wagyu beef with sukiyaki rolls and egg dipping ($82), Kyushu white turnip with sea urchin ($68) and grilled Osaka-style seafood okonomiyaki ($78).

 

Moi Moi by Luke Nguyen
Lobby, Nexxus Building, 41 Connaught Road, Central
Tel: 2808 1086

moi moi
Moi Moi by Luke Nguyen, Australian-born Vietnamese celebrity chef Luke Nguyen’s first restaurant in Hong Kong, has finally opened, serving both lunch and dinner at the Nexxus Building in Central. A monthly-rotating set lunch is priced at $138 and includes a starter and a main (add $38 for dessert), featuring Vietnamese street food favourites such as netted spring rolls, green mango salad, wagyu beef pho and banh mi. At night, diners can enjoy an a la carte menu with signatures including Aunty 5’s rice cakes (pan-fried rice cakes with tiger prawns, caramerlised pork neck and pork floass; $148), crisp fried yellowtail snapper (market price), and avocado tart with shiso and honeycomb ($88). A nine-dish dinner tasting menu is also available for $428 per person (minimum four guests).

 

Pici Pasta Bar
16 St. Francis Yard, Wan Chai
Tel: 2755 5523

Pici - Liquid parmesan ravioloni (1)Following TokyoLima’s opening two months ago, Pirata Group brings us another neighbourhood joint, but this time, serving fresh, hand-rolled pasta made daily at the Wan Chai premise. Pici Pasta Bar is headed by chef Andrea Viglione, who oversees a menu of obscenely hearty dishes that pays homage to Italian home-cooking. Not to be missed is the Pici Cacio e Pepe ($95), where pici pasta (a thick, hand-pulled pasta originated in Tuscany) is simply prepared with pecorino cheese and pepper to accentuate the pasta’s distinctive al dente texture. Prefer something richer in flavour? You won’t be disappointed with the liquid parmesan ravioloni ($120).

 

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