Keep up with Hong Kong’s latest restaurant openings with our August dining guide.
Words Jeremy Chan, Claudia Shum and Emily Xu
32 Lower Cheung Sha Village, South Lantau
Tel: 2504 4788
Following the success of 12,000 Francs in Soho, husband-and-wife team Chris Woodyard and Bronwyn Cheung launch a beachfront restaurant, Bathers, on Lower Cheung Sha Beach in South Lantau.
Inspired by Australian waterfront restaurants, Bathers offers al fresco dining and ingredient-driven cuisine. Boasting a panoramic sea view and laid-back vibe, the restaurant serves up classic beach fare from grilled lobster with bacon and gremolata to beer-battered barracuda and salt and pepper squid.
To drink, try one of their “surf” cocktails, including the rum-based Lantau Slushie, as well as a list of craft beers and boutique ciders.
2/F Parekh House, 63 Wyndham Street, Central
Tel: 2905 1168
Beloved Portuguese restaurant Casa Lisboa has been revamped and is now back in business. Enjoy reinvented traditional Portuguese dishes by new executive chef Fábio Pombo and group executive chef of Advance Caterers Limited Jesus Pascual, including Portuguese octopus confit ($280), piri-piri quail ($180), chocolates with bread ($80), and more. Other classic dishes include slow roasted suckling pig “À Bairrada” ($260) and Portuguese brown crab “Sapateira” ($155). An extensive Portuguese wine list and a special menu of cocktails are also available.
8/F LKF Tower, 33 Wyndham Street, Central
Tel: 2983 9083
The much-anticipated contemporary Asian restaurant Fang Fang has soft opened for dinner in Lan Kwai Fong. Hailing from Malaysia, acclaimed executive chef Kent Lee Chin Heng, formerly of Hakkasan Mumbai and Kai Mayfair, indulges diners with an array of reinvented Asian classics using locally sourced fresh ingredients and sauces fermented in-house. Notable dishes – with robust yet refined flavours – include the incredibly crisp Fang Fang roasted duck ($495), mouthwatering beef short ribs ($475) and Fang Fang-style paneer ($125) served with yellow chives.
To drink, Fang Fang’s bar manager Gagan Gurung has created a range of exotic cocktails (from $110 each) inspired by the five elements of ancient Chinese philosophy: Water, Wood, Earth, Fire and Metal. Not-to-be-missed are the refreshing Komorebi under the Wood category, made with goji berry-infused Nuer Fang, and the spicy Ground Yellow Dragon from the well-balanced Earth element.
Shop OT G04B, G/F Ocean Terminal, Harbour City, Tsim Sha Tsui
Tel: 2115 9965
HAKU, set to be one of the most exciting dining concepts this year, will be opening its doors at Harbour City to eager diners in mid-July. At the helm is executive chef Augustin Balbi, who is serving haute Japanese cuisine inspired by the philosophy of chef Hideaki Matsuo of Michelin-three-starred Kashiwaya in Osaka. HAKU’s kitchen is one of an open theatre-style that facilitates interaction between guests and chefs, where diners can watch the chefs work their culinary magic on dishes such as the chu toro with Kristal caviar and rice tuile. Reservations essential.
Octavium Italian Restaurant
8/F One Chinches Central, 22 Des Voeux Road Central, Central
Chef Umberto Bombana’s Octavium is smaller and more private than his acclaimed 8½ Otto e Mezzo Bombana. He likes to call Octavium his “laboratory”, where he employs new and experimental concepts in his dishes, while staying loyal to his philosophy of cooking with heart and passion. While the restaurant is fully booked until December, it has a few tables available occasionally, so check before you write it off. For reservations, email firstname.lastname@example.org.
210 Hollywood Road, Sheung Wan
Tel: 2555 2550
Poem Patisserie has opened on the ground floor of Tate in Sheung Wan, spearheaded by executive chef Vicky Lau and pastry chef Nocar Lo. The quirky patisserie features flavours revolving around different themes, with new inventions every six months. Currently, it offers a delicious range of delicate pastries and chocolates inspired by the nostalgic flavours of Hong Kong. We especially love the quenelle of dark chocolate sable encasing dragon well and long yan ganache. Shan Shui is a pretty lemon sponge cake with tieguanyin oolong tea mousse, white chocolate mousse, kumquat pâte de fruit flower, sable mousse, sugar fondant flower and tea dacquoise. Bite-sized chocolates are $250 for eight; medium cakes (feeds four to six) are $450; and large cakes (feeds six to 10) are $750.
Second Street Comfort Food & Bar
Shop 9-10, G/F Island Crest, Second Street, Sai Ying Pun
Tel: 2503 3325
An all-new neighbourhood bistro has landed in Sai Ying Pun, offering wallet-friendly comfort food with no additional service charge. Aside from the main dining room, Second Street Comfort Food & Bar also features a separate bar space, offering all-day happy hour deals from Tuesday to Sunday, 12.30pm to 9pm, starting at $40.
Chef Daimon Corbett, with 28 years of experience working at leading international kitchens, is cooking up hearty classics such as house-made all-beef meatballs with tomato basil sauce ($98), roast black pepper pork ribs ($188), a house burger served with Turkish bread ($188) and a Mediterranean-styled baked whole sea bass ($188) for those wanting something more heart healthy.
Opt for its lunch menu on weekdays ($78) and on weekends, grab brunch from only $98, featuring favourites such as a traditional English breakfast, eggs Florentine and a deliciously cheesy croque madame, topped with a fried egg.
The Old Man
G/F 37 Aberdeen Street, SoHo, Central
Tel: 2703 1899
The Old Man, inspired by Ernest Hemingway’s understated style and love for local drinks, is the brainchild of Agung Prabowo, James Tamang and Roman Ghale, three of Hong Kong’s finest cocktail and bar pioneers. Opening its doors on Aberdeen Street at the end of July, the bar pays tribute to the iconic writer’s The Old Man and the Sea. Expect an eclectic offering of Hemingway-inspired drinks with an Asian flair designed by Agung Prabowo and his team in an interior oozing a moody, charming vibe.
The Tasting Room
3/F Crown Towers Estrada do Istmo, Cotai, Macau
Tel: +853 8868 6681
With the arrival of new head chef Fabrice Vulin, formerly of Caprice at Four Seasons Hong Kong, acclaimed Michelin-two-starred The Tasting Room at Crown Towers has revamped its menu. Vulcan sources the finest ingredients – vintage blonde d’Aquitaine beef, white caviar from Kaviari of Paris, oysters from Gillardeau, cheese from from Gillager Bernard Antony, award-winning olive oil from Morocco – to give guests an exquisite, one-of-a-kind dining experience. And don’t skip the bread, which is cut tableside, especially the sourdough dusted in lemon zest.
Tsukada Nojo (Hong Kong)
Shop OTE 202, 2/F Ocean Terminal, Harbour City, Tsim Sha Tsui
Tel: 2467 0777
Tsukada Nojo, a leading izakaya franchise hailing from Kyushu, has landed in Harbour City, bringing along its famous beautifying natural collagen chicken stock hotpot to the health-conscious folks in Hong kong. Made by stewing chicken bones for over eight hours and then cooled down to form a soft gelatin block, the signature Bijin Nabe (from $320) is served with a variety of ingredients ranging from seasonal vegetables to handmade chicken meatballs.
Diners can also enjoy a variety of innovative and low-calorie dishes such as made-to-order chopped salads with seafood sashimi or salmon and avocado (both $78), Kyushu-style grilled free-range chicken ($180), as well as twists on izakaya classics such as the deep fried corn tower ($68).
Order a la carte, or opt for a lunch set starting from $98. An afternoon tea set is also available ($348 for two people), and includes three types of desserts and a selection of Japanese teas.