If discovering new restaurants is one of your New Year’s Resolutions, we’re here to help. Here’s where you should be eating this month.
Words Vivian Li and Lorria Sahmet
Shop G27, Pebbles World Site 3, Wonderful Worlds of Whampoa, Hung Hom
Tel: 3689 9175
Located at Wonderful Worlds of Whampoa, diners can savour the clever infusion of Asian and Western flavours at Amber’sTable. The restaurant specialises in housemade pastas, steaks, pizzas and burgers. Signature dishes feature Amber’s Burger ($128) made fresh daily with Australian wagyu beef patties, tomatoes, avocados, cheddar cheese and onions; homemade lobster fettuccine ($238); roasted pork knuckles with sauerkraut and mashed potatoes ($188), and the US Black Angus T-bone steak ($568 for two).
If you’re looking for a great value-for-money lunch option, Amber’s Table offers a one-course ($92) and two-course (102) weekday lunch set menus, which includes a choice of lemon tea or Americano.
14 Tai Wong Street East, Wan Chai
There’s a new bakery on the block. Renowned pastry chef and bread extraordinaire Grégoire Michaud has unveiled his latest bakery-cafe concept in Wan Chai. Bakehouse offers a selection of handcrafted and fresh baked goods including traditional baguette, croissant and focaccia. Michaud’s sweet pastries are also not forgotten and will feature his famous light scones served with an assortment of homemade jams and spreads. Bakehouse is only open for breakfast and lunch, so hurry over and tuck into a warm bowl of hearty homemade soup and bread.
Store 201, 2/F Ocean Terminal, Harbour City, Tsim Sha Tsui
Tel: 2388 2008
Distinctive of aromatic spices, hot chillies and numbing sensations, Chengdu delicacies can now be sampled at the newly opened Fu Rong at Harbour City. Exciting signature dishes include red rice porridge ($198), Chengdu chicken consommé ($88), Chongzhou vegetable rolls ($88) and bon bon chicken ($168). Enjoy traditional Sichuan dishes made with modern cooking methods in an elegant setting at Fu Rong.
Ovolo Southside, 64 Wong Chuk Hang Road
Tel: 3460 8157
The new kid on the block in Wong Chuk Hang, Komune combines chef El Palanca’s Mediterranean, South American and Pan-Asian flavours with colourful, inventive cocktails. To eat, Komune offers an a la carte breakfast, a European-inspired continental breakfast buffet, tapas, sharing plates and sweets. Think Asian pork jowl bao with smoked eel, and broken eggs with pancetta. Other items on the menu to watch out for include rainbow tacos, Komune flatbread, liquid cheesecake and Komune’s surprising twist on a Hong Kong-style eggette. To drink, be sure to order the Insta-worthy Chinese Ink, a flamboyant rye whisky-based cocktail of local lychee, tangerine and lemongrass; as well as When It Rains Look For Rainbows, a 24-hour infused pomelo gin combined with homemade tequila and champagne syrup, and finished with bitters and salted ice.
Basement, 21 D’Aguilar Street, Central
Tel: 2970 3887
There’s a Mexican food and cocktail craze lately, and Los Sotano may be one of the reasons. With chef Abel Ortiz A. at the helm, Los Sotano has recently launched the new Mexicano Restaurante Superior Menu with an extended range of aperitivos such as smoked salmon on a tostada, table-side guacamole, sea bass ceviche, and seven different traditional street-style tacos. From the grill, or la parrilla, are charcoal grilled spatchcock, tequila USDA ribeye, duck carnitas and more. There are three desserts to choose from: chocolate flan, churros and freshly baked waffle taco – served with ice cream, fresh berries and chocolate sauce. Of course, don’t miss Los Sotano’s impressive selection of tequila, mezcals and craft cocktails. We particularly fancy the Bad Hombre with Reposado tequila, cynar, pineapple, pimientos and topped with beer.
G/F 24-26 Aberdeen Street, Central
Tel: 2755 5233
If you still haven’t been to Pici Wan Chai because of the long queues, great news – as the second branch of Pici just opened in Central! The Central outlet continues to serve up the restaurant’s favourites, with the additional of a few new exclusive items to the menu. These include the creamy plin ravioli ($140) stuffed with rich gorgonzola , sautéed porcini mushrooms and mascarpone, the seafood tagliatelle ($150) cooked in a saffron cream sauce featuring muscles, garlic oil and chilli, as well as girasole carbonara ($120). We hope you’re just as excited as we are.
Test Kitchen x Kwame Onwuachi
When: February 7 to 11, 2018
158A Connaught Road West, Shop 3, Sai Ying Pun
Tel: 9032 7628
Three years after his first visit to Hong Kong, and a semi-finalist on Top Chef Season 13, chef Kwame Onwuachi is back at Test Kitchen and ready to take this round of pop-up to new heights. With creative vision stemming from his Nigerian, Jamaican, Creole and Cajun roots, chef Onwuachi will be demonstrating modern reinterpretations of native Afro-Caribbean cuisine, coupling bold flavours with his fine-dining background. Expect a selection of snacks, such as dry-aged beef Suya skewers and king crab curry with plantain granola; family-style mains such as braised oxtails with allspice jus; several hearty sides, as well as dessert. The Test Kitchen pop-up runs from February 7 to 11, and tickets available here at $980 for an eight-course tasting menu, and an additional $300 for wine pairing.
Vive Cake Boutique
Shop 3, 1/F H Queen’s, 80 Queens Road Central, Central
Tel: 9602 2869
Nothing beats a sweet treat, especially in this cold winter slump. Opening up in the heart of Central is the second location of VIVE Cake Boutique (its first branch is in Wan Chai), known for its light pastel tones and exquisitely crafted cake designs. Choose from cakes and mini cakes including Alice ($50) – a vanilla sponge with white chocolate mousse, yuzu cream and almond biscuits; and Ever Green ($50) – an earl grey sponge with green apple mousse, green apple fillings and almond biscuits. VIVE also uniquely features a Macacream ($58) – macaron ice cream sandwich with red velvet and cream cheese flavour that will surely put you in the right mood for spring.