Bar and Restaurant News: April 2018
The hottest openings and newest menus around Hong Kong.
Let us inspire you with our regularly updated guide to new food and drink news around town. Click here if you want to jump straight to the drinks section (no judgement).
What’s New: Food
Known to be one of the most authentic Mexican restaurants in Hong Kong, with one of the biggest selections of Tequila in all of East Asia, Wan Chai favourite, Agave has made its way over to Central. The interior of the new branch has a more refined demeanor than the colourful Wan Chai location, with wood panels, tiled floors and beautiful dark wooden table tops. They’ve long hung to the claim that their margaritas are the best in town, and you’ll find out why few dare to challenge it when you tuck into a Serrano al Melon or Sangrita Margarita both made with fresh limes flown all the way from Mexico each week. The beverages are a great compliment to the food with over 11 types of tacos, and other dishes from all over Mexico.
G/F, 26 Hollywood Road, Central, 2523 1988
Arcane is doing a one-off dinner collaboration with two of Australia’s greatest chefs – Shane Osborn of the one-Michelin starred Arcane and Chef Mark Best, Executive Chef of Bistro by Mark Best on the Genting dream as well as the former Executive Chef of Marque in Australia. The talented duo will collaborate at the renowned Arcane to celebrate Australia’s greatest produce with a 7-course dinner priced at $1,488 per person. The meal will be accompanied by award-winning wine pairings from the iconic Australian brand, Penfolds, who will also introduce the new museum collection for the night.
Price: $1,488 per person
3/F, 18 On Lan Street, Central
The concept behind this new Soho steakhouse is using fresh produce obtained from the British Isles. Head Chef Clayton Ma sources quality ingredients and is passionate about sustainability. The main attraction is (rather obviously) steak, and Steak on Elgin boasts 100% grass-fed UK-native beef selections that cover all cuts, like the Kettyle Irish Salt Moss Cave Aged Porterhouse (42oz, serves 2, HK$1,420). Choose one of six classic sides to accompany your steak (hand-cut triple cooked fries, anyone?!) and order a glass of wine from their extensive wine list to wash it all down. Not sure which wine to pair your meal with? Steak on Elgin’s sommelier has you covered.
Price point: $$$ – $$$$
59 Elgin Street, Central
British Celebrity Chef Theo Randall has unveiled his first overseas restaurant, Theo Mistral by Theo Randall, in the InterContinental Grand Stanford Hong Kong. Best known for being Head Chef and Partner at The River Café in London for over 17 years, Theo Randall will serve his simple, contemporary Italian fare at his new Hong Kong location. One of his signature pasta dishes is the Cappelletti di Vitello (HK$228), featuring stuffed pasta filled with slow cooked hand-chopped veal and some pancetta, cooked in a porcini mushroom sauce. If that’s not enough of a reason to dine at Theo Mistral, perhaps the Crostata di Limone di Amalfi (Amalfi Lemon Tart) made with lemons from the Amalfi coast will persuade you.
Price point: $$$ – $$$$
InterContinental Grand Stanford Hong Kong, Level B2, 70 Mody Road, Tsim Sha Tsui East
Sushi lovers will be ecstatic to hear that Tokyo’s three Michelin-starred Sushi Saito has ventured out of Japan and will now have an overseas location here in Hong Kong. Nestled on the top floor of the Four Seasons Hotel Hong Kong is where you’ll find Sushi Saito, but don’t get too excited.. If you haven’t managed to secure a reservation, it may be nearly impossible to do so until the fall. If you’re willing to wait, you can expect only the highest quality of ingredients (Chef Takashi Saito will select the fish from the Tsukiji Market daily to be flown over) in a polished yet unpretentious setting.
Price point: $$$$+
Four Seasons Hotel Hong Kong, 45/F, 8 Finance Street, Central
This Australian roast chicken restaurant serves up hormone- and cage-free chicken in a cozy, hip environment. Whether you’re looking to grab a 1/4, 1/2, or whole chicken for takeaway, or sit down to your choice of sandwiches, burgers, and salads, Little Birdy has something for everyone. The menu also adds a touch of humor to your meal with funny dish names like “Romaine Wasn’t Built in a Day”, a section called “The Naughty Corner” for those who love everything deep fried, and a dessert option of “I’m on a Diet” for $0.
Price point: $
15-17 New Street, Sheung Wan
We all know that finding something to eat at an airport can be a serious struggle. Thankfully, Beef & Liberty has just opened up their newest location at the Hong Kong International Airport, Terminal 1. This location seats up to 120 people and will serve up some airport exclusive dishes that pay tribute to local cuisine and won’t be available at other Beef & Liberty outlets. Be sure to try the Hong Kong Milk Tea Crème Brulée and Macaroni Cheese Breakfast Sandwich, inspired by the traditional local breakfast staple. If that’s not enough to convince you, this location is also home to a craft beer and cocktail bar; one of the only bars in the airport.
Price point: $
Hong Kong International Airport – Unit 7E138, Departures East Hall, Terminal 1
This cozy tapas restaurant is a welcome addition to Sai Ying Pun’s Second Street. The design is set up to be communal, so it’s no wonder Brut! is all about sharing plates. If you enjoy wine, you’ll be happy to know that most of their wines on offer are natural and come from global indie winemakers. As for their ingredients, they source them from Northern Spain and offer a solid range of dishes, including an impressive list of veggie friendly options.
Price point: $$
1 Second Street, Sai Ying Pun
Well-known designer Ashley Sutton is back at it again with his fifth project: Dear Lilly, the inspiration of which comes from tiny floral shops around Paris. Located in the IFC, Dear Lilly is all about romance. From love letters to floral decor, you’ll be completely swept away upon entering. You can expect the same wow-effect as Sutton’s other projects, like The Iron Fairies, Ophelia, and J. Boroski. As for the food, expect contemporary Western that covers a wide range of palates and a great cocktail list. If you’re wondering where to go on your next date, look no further than Dear Lilly.
Price point: $$ – $$$
Shop 4010, Podium Level 4, IFC Mall, 8 Finance Street, Central
From the guys that brought Mama Malouf and Catch to Kennedy Town comes Tai Hang newcomer Elementary. Elementary serves up contemporary Australian cuisine with a bit of a twist. Head on over for a delicious dinner where the menu is broken into light, medium, and heavy dishes, including an interesting take on a classic burrata dish with pink peppercorn & curry leaf infused honey, stone fruit, and bee pollen. Elementary also has a fantastic brunch menu with drool-worthy dishes like smashed avocado – poached eggs, goat’s cheese, beetroot pesto, quinoa, and pumpkin seeds on multigrain.
Price point: $ – $$$
15-16 School Street, Tai Hang
As if we needed another reason to love Linguini Fini, the New York-Italian restaurant has recently “injected a taste of Hong Kong” into a handful of their dishes. If you love a classic carbonara, the chari siu carbonara is a must order and will seriously have you craving another bowl. If you have a more adventurous palate, try the Typhoon Shelter Crab Linguini, made with fresh crab, black bean, pickled chili and a garlic-scallion take on a classic gremolata. Regardless of which dish you choose, we love that Linguini Fini is paying homage to our city’s local dishes in a creative (and delicious) way.
Price point: $$ – $$$
49 Elgin Street, Central
If you’ve ever been curious about the regional variations of Indian food, head over to Jojo for the new Grand Trunk Road menu. The GT Road runs from Chittagong, Bangladesh to West Bengal, India then across North India through Delhi, towards Lahore and Peshawar in Pakistan and finally terminating in Kabul, Afghanistan. This route is also the basis of JoJo’s new menu crafted by Chef Arjun Singh. Signature dishes include: Dhansak (A Parsi /Zorastrian dish made of lamb & lentils); Jujeh Kebab (An Iranian specialty – overnight, saffron marinated grilled boneless chicken); Lahori Kadai Chicken (A Pakistani stir-fried chicken tossed with onions, tomatoes & the chef’s secret spice).
Price point: $$ – $$$
2/F David House, 37-39 Lockhart Road, Wan Chai
What’s New: Drinks
New Cocktails: #owlnightlong – Absolut Elyx
We’ve all seen (and fallen in love with) the copper pineapples from Absolut Elyx, but now it’s time for the owl to shine. To celebrate the launch of the new copper owl in Hong Kong, Absolute Elyx has partnered with a handful of well-known bars in the city to create and showcase a new range of cocktails. Aptly named #owlnightlong, these handcrafted cocktails will be served for a limited time at Potato Head, VEA, Le Boudoir, Fish Bar, Red Sugar, and Vibes. Our favorite? The Va Va Vou from Le Boudoir for the perfect combination of Elyx with passion fruit puree, apple juice, mint, honey, and ginger.
Handcrafted #owlnightlong cocktails available at Potato Head, VEA, Le Boudoir, Fish Bar, Red Sugar, and Vibes.
Now that spring has officially arrived, head on over to Morton’s of Chicago to sip on one of their new cocktails. If you’re looking for a refreshing spin on a classic to start your night, try the Bee’s Knees (HK$160) made with a blend of Hendrick’s gin, lemon juice, and honey, served with fresh basil. Feeling a bit more adventurous? Try the State Street Manhattan (HK$160), which is served from a towering handmade apparatus that has been divided into three sections. As if this bourbon-based drink couldn’t get any cooler, it’s actually garnished with Morton’s signature USDA Prime New York Strip (yes, you read that correctly).
The Sheraton Hotel Hong Kong, 4/F, 20 Nathan Road, Kowloon
Let’s get real: Mondays are hard. Thankfully, Lily & Bloom are here to ensure your week is off to a good start with their Luau of Doom themed Mondays at the bar. Every Monday, from 5:00 pm – 2:00 am, head over to the 6th floor of Lily & Bloom to sip on tiki cocktails (the Banana Daiquiri is to die for!) created by Head Mixologist John Nugent. If you’re really looking to wash away the Monday blues, try the ‘34 Zombie – a drink inspired by the year 1934 when Don Beach – the founding father of tiki restaurants and bars – created his version of this cocktail. This cocktail comes loaded with light rum, Jamaican rum, 151 rum, grapefruit and more, and has a limit of 2 per customer.
6/F, 33 Wyndham Street, Central
Two years ago, PDT (one of New York’s most popular secret bars) did a pop-up here in Hong Kong, and are finally coming back to make a permanent appearance in the Landmark Mandarin Oriental. PDT will be serving some of the classic cocktails from their New York bar along with a completely new range of drinks that will be unique to Hong Kong. Be sure to pair your cocktails with some gourmet bar bites, like their famous hot dogs. If you’re wondering how to find this speakeasy, just keep your eyes peeled for the telephone booth.
Landmark Mandarin Oriental, 15 Queen’s Road, Central
Taking inspiration from Hong Kong’s iconic cha chaan tengs, Back Bar’s new cocktail menu is exactly what we’ve been waiting for. Created by bar manager Laetitia Roudaut, expect classic cocktails infused with local flavors. Love an Old Fashioned? Try the Sweet Potato Soup made with sweet potato infused bourbon, ginger syrup, and Angostura bitter (HK$120), the inspiration of which was taken from Hong Kong’s much loved sweet potato dessert soup. For milk tea fan’s (which is pretty much everyone, am I right?!), check out the Don’t ‘Lai Cha’ Me (HK$120) – a boozy milk tea cocktail with vodka, amaretto, milk, English Breakfast and Earl Grey tea.
7 Ship Street, Wan Chai
thisgirlabroad is a Canadian expat who packed her life up in the Great White North to move to a city filled with skyscrapers, dim sum, and 7-Eleven’s. She’s been living, working, and eating her way through Hong Kong for the past six years with no plans to slow down. Between working full time and managing her blog, you’ll likely find her with a flat white in one hand and a jar of peanut butter in the other.