Wondering where you should be eating this October? Here’s a list of Hong Kong’s hottest restaurant and bar openings and relaunches.
Words Tiffany Chan and Iris Wong
Bib N Hops Refined
Shop 13, 2/F J Senses, 60 Johnston Road, Wan Chai
Tel: 2882 9128
Chef Alvin Leung’s Bib N Hops opened last year in Wan Chai, and after a year in business, the “Demon Chef” has decided to move beyond urban street food and upbrand his flagship contemporary Korean restaurant as Bib N Hops Refined.
While much of the previous menu remains, chef Leung will continue to work with executive chef Yong Soo Do to bring diners new dishes using even higher-grade ingredients. Think turbot dressed with gouchujang vinegar, Long Jiang chargrilled chicken thigh skewers, Alaskan king crab bibimbap, and Hanwoo sirloin.
Shop 412, 4/F Ocean Centre, Harbour City, Tsim Sha Tsui
Tel: 3758 3333
Celebrity chef Jamie Oliver will be opening Asia’s first Jamie’s Deli in Harbour City this October. A casual grab-and-go and dine-in concept, Jamie’s Deli offers a healthy menu, made with ingredients that are always fresh and responsibly sourced, at an affordable price. Expect top-quality salads, artisan pizzas, fresh sandwiches and pastries you can enjoy on the fly or savour in a relaxed environment.
9A Sun Chun Street, Tai Hang
Tel: 2618 8782
Joining burgeoning Tai Hang’s newest slew of restaurants, Jin Jiao Gold Dumpling Bar is an intimate corner shop that’s easy to miss. Dumplings come in six or eight pieces and can be ordered boiled or fried. Classics include pork, garlic and leek ($42 for six; $52 for eight) and chicken with cabbage and black fungus (same price). For the more adventurous, don’t miss the spicy mala beef dumplings ($52 for six; $62 for eight) which come littered in fiery chillies. Now go get your dumpling fix.
Shop 4, 148 Wing Lok Street, Sheung Wan
Tel: 3104 0288
Co-founded and run by Malaysian chef Kevin Lim, who trained at Blue Ginger in Massachusetts, Mean Noodles is the new kid on Sheung Wan’s modern noodle joint scene. There are oodles of noodles to be had including Penang Hokkien mee ($118); Nyonya laksa ($118), a curry soup noodle popular among Penang’s hawker stalls; char kuay teow ($118); and Thai yen ta fo heng ($118), pink noodle soup. All the noodles are made without MSG. And if you don’t have a hankering for noodles, the laksa-battered wings ($68) are utterly addictive.
G/F 28-30 Staunton Street, Central
Opening in SoHo in mid-October, Meats is a new concept from the guys behind The Optimist, Pirata and Pici. This no reservations, no service charge “meat bar” will serve meats of all kind, including unusual cuts and premium breeds, which will be house-smoked or grilled on a rotisserie or over a robata. Highlights include rustic porchetta, homemade sausages, fall-off-the-bone lamb shoulder and baos filled to the brim with marinated meat. The dishes are designed to be shared, so grab your carnivorous friends!
G/F The Fleming, 41 Fleming Road, Wan Chai
The latest venue from Black Sheep Restaurants, Osteria Marzia was inspired by its co-founders’ summer road trips along the Italian coast. Designed as a rustic osteria (a simple restaurant that serves wine and local dishes), it highlights the fresh, seasonal produce and bright, clean flavours of southern Italy. Helming the kitchen is head chef Luca Marinelli, who trained under Mauro Uliassi in Le Marche. The menu includes crudo (raw fish), salads, pastas and grilled mains. Try the Mediterranean-inspired raw red prawn dressed with Sorrento lemon and olive oil, bucatini con sarde (pasta with Sicilian anchovies and sardines) and lombata Marzia, or beef sirloin grilled with anchovy butter and shallots. Is your mouth watering yet?
S109-S113, Block A, PMQ, 35 Aberdeen Street, Sheung Wan
Tel: 2656 6552
New from the guys behind beloved Hong Kong venues Yardbird and Ronin, Sake Central is a sleek, sexy, sake-focused bar and store. Curated by sake samurai Elliot Faber, it focuses on rare sakes and whiskies handpicked by the team. Satisfyingly neat rows of nihonshu line the shelves and it’s not only the bottles that impress: the exquisite glassware and ceramics are so expensively delicate you feel it may shatter between your fingers. And the otsumami snacks are as delicious as they are original.
The Woods’ Annex
64 Staunton Street, Central
The Woods’ Victoria Chow has opened up an intimate tasting room, The Woods’ Annex, for those who appreciate fine drinking and are curious to discover new expression of spirits. An educational platform with a focus on spirits, The Woods’ Annex offers guests the opportunity to build their own flights under the guidance of in-house mixologists and industry experts. The spirits library, hidden behind KWOON by The Woods’ concept store, only seats eight, so be sure to make an appointment at www.thewoods.hk/annex.