Planning your July foodie calendar? Check out Crave’s July dining guide for the latest restaurant openings and relaunches in Hong Kong.
Words Jeremy Chan, Iris Wong and Emily Xu
27/F & 28/F Cubus, 1 Hoi Ping Road, Causeway Bay
Tel: 2562 3121
Amidst the bustling Causeway Bay, Akikan Robatayaki, led by executive chef Kenji Sugihara (formerly of Sushi Hiro), exists as a haven of atmospheric socialisation and an intimate escape that clientele can “come home to”. Akikan offers a comprehensive list of sakes, spirits and wines, but the highlight is undoubtedly the award-winning craft beers: the crips and smooth Uijin Blond Ale, and the citrusy Uijin Yuzu Blond.
To eat, Akikan focuses on robatayaki, or fireside-cooking, where skewers of food are slow-grilled over hot charcoal. Besides Akikan’s cooked to order robata, they also offer fresh flown in daily seafood at the sushi bar preserved on eight inches of ice – a traditional preservation method that retains the fish’s natural flavours and omega fats. Highlights on the menu include oysters simmered in sake broth, wagyu beef steak, stir-fried IWATEI Hokkinton (platinum pork) with ginger sauce and chef’s personal recommendation, kaba (sauce) or shiro (salt) grilled Japanese eel.
50B Stanley Street, Central
Tel: 2483 1778
Flamingo Bloom, a homegrown Hong Kong tea salon, is opening its first store on Stanley Street. Aiming to redefine local tea culture, Flamingo Bloom serves premium loose leaf tea, made from all-natural ingredients sourced from high altitude regions in China and Taiwan.
Flamingo Bloom offers four base teas: jasmine green tips tea from Fujian, highland oolong from Taiwan, chrysanthemum pu’er from Yunnan and honey orchid black tea from Sichuan. Customers can enjoy their tea over ice, dressed with fresh fruit, boba, French rose or the decadent salted milk cap. Signature combinations include the orange and jasmine tips green tea, boba pearls and French rose with highland oolong, and the boba beetroot milk.
Gough’s on Gough
15 Gough Street, Central
Tel: 2473 9066
Step into the world of elegance and craftsmanship with Gough’s on Gough, a new two-storey restaurant on Gough Street that captures the essence of modern Britain. Opening late June, Gough’s on Gough is the first restaurant managed and operated by vintage British-inspired interiors brand Timothy Oulton. Captivating interiors aside, the 50-seat restaurant, led by head chef Arron Rhodes, offers a refined menu of mouthwatering meats, fish and seafood with a strong influence from the British Isles. Not to be missed are classic libations concocted in memory of the British Icon, Sir Winston Churchill, to be enjoyed at the crystal and marble cocktail bar. Stay tuned for more details.
101/F ICC, 1 Austin Road West, Kowloon
Tel: 2972 2666
Inakaya, part of the JC group, has re-opened after renovating and revamping its already delightful menu. Promising to capture the beauty of contemporary Japan, Inakaya’s intimate main dining room is lined with teppanyaki counters, and tables alongside floor-to-ceiling windows allowing an unparalleled view of Victoria Harbour. The traditional robatayaki room features a huge U-shape table and wooden wall adorned beautifully with Japanese handwriting.
Inakaya continues to impress with authentic Japanese cuisine, from robatayaki to immaculately presented sushi. Not to be missed are the black truffle uni rice, A4 Japanese wagyu rib eye, Hokkaido taraba crab leg, and steamed rice with salmon and salmon roe.
Kaiseki Den by Saotome
32-38 Cross Lane, Wan Chai
Tel: 2851 2820
Previously one-Michelin-starred Wagyu Kaiseki Den, Kaiseki Den by Saotome – one of three renewed Japanese dining concepts by the prolific Lai Sun Dining – has relocated and re-launched with a new kaiseki concept led by executive chef Hiroyuki Saotome.
Opens only for dinner from 6pm onwards, Monday to Saturday, Kaiseki Den by Saotome serves seasonal culinary delights prepared with flawless Japanese techniques in a brand new tasting menu. Bookings recommended.
101/F ICC, 1 Austin Road West, Kowloon
Tel: 2977 5266
The original Le 39V opened in 2010, in Paris, and was awarded its first Michelin star in 2012. Now chef Frédéric Vardon and his team are launching a Hong Kong branch on top of the International Commerce Centre, where diners can enjoy a seasonal menu against a backdrop of breathtaking harbour views. Like the Paris restaurant, it will serve neoclassical French cuisine, with signatures including niçoise-style red mullet ($470), oven-grilled macaroni with fine black ragout of black truffle ($420) and raspberry Vacherin ($260). Le 39V Hong Kong is set to open end of this month. Stay tuned for more details.
12 Yuen Yuen Street, Happy Valley
Tel: 3709 2788
An intimate Italian restaurant in Happy Valley, Locanda dell’Angelo is Sicilian chef-owner Angelo Aglianó’s first restaurant in Hong Kong. Born into a fishing family, he has a great affinity with the fruits of the sea and this is reflected in his seafood-heavy menu. Signature dishes include Hokkaido sea urchin risotto with fresh wasabi and chives ($328), Boston lobster linguine in bisque ($628), and red grouper in Mediterranean fish soup ($388), cooked to a family recipe that involves stewing fish bones, fish heads and Sicilian herbs for more than five hours. Save room for the tiramisu ($118), for it is one of the best in town.
1 Third Street, Sai Ying Pun
Tel: 2549 9787
Trendy pancake restaurant Stack has been bought out by the Café Deco Group, which has revitalised the concept with a new menu. Head chef Michael Ko incorporates flavours from both Asia and the west in sweet and savoury pancakes, including the signature Hokkaido scallop ($160), as well as quinoa and okra salad (HK$130), melt-in-the-mouth slow-cooked beef short rib ($220) and delectable clam linguine ($150). Look out for the chef’s daily recommendations, selected by Ko and using seasonal ingredients.
The Ocean by Olivier Bellin
3/F The Pulse, 28 Beach Road, Repulse Bay
Tel: 2889 5939
Fine-dining seafood restaurant The Ocean has been reinvented by new executive chef Olivier Bellin, a member of renowned French culinary association Les Grandes Tables du Monde. There’s a new five- ($1,088) or eight-course ($1,288) degustation menu as well as a plethora of new a la carte options that blend sea and earth with a unique Breton twist. Bellin’s exquisite dishes include Ocean Breeze, a cauliflower and Parmesan ice-cream in a squid ink jus, and Blue Lagoon, Japanese sea urchin with oatmeal foam and toasted buckwheat.
1/F Printing House, 6 Duddell Street, Central
Tel: 3990 1646
Inimitable chef Wolfgang Zwiener’s New York steakhouse has finally arrived in Hong Kong, after successful openings in Tokyo, Osaka, Fukuoka, Manila and Seoul. Like the other branches, Wolfgang Steakhouse in Hong Kong serves 28-day dry-aged Black Angus subprime steaks, cut to order and char-grilled to succulent perfection. The porterhouse steak is $1,050 for two (1,000g), $1,575 for three (1,500g) and $2,100 for four (2,000g).