Here’s the latest bar and restaurant news for Hong Kong, March 2019.
What’s New: Restaurants
Moon Lok Chinese Restaurant is the first restaurant to open inside the architecturally stunning Xiqu Center in Kowloon. The casually designed interiors are meant to reflect the atmosphere of a Chinese garden (get your cameras ready!) and cover an impressive 8,000 sq ft. Serving a range of Chinese regional cuisines, we absolutely loved the Peking Duck, which was carved table-side, and the Baked Crab Meat stuffed in a crab shell. While the service was friendly enough, just be warned that the staff speak limited English.
Price point: $$ – $$$
Unit 2-4, 1/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon
The newest restaurant by Le Comptoir group is Silencio, a contemporary izakaya. Silencio recreates the vibrant ambience of Japan’s much-loved drinking dens, uplifted with sleek interiors, an impressive line-up of live jazz and a menu of reimagined Japanese izakaya favourites. The kitchen will be helmed by Sean Mell, previously the Executive Chef of NOBU Hong Kong. Expect refined dishes like the 24-hour Coffee Cured Hamachi, Hokkaido Uni and Ebi Tartare, and Wagyu Foie Gras Katsu. The interiors are fitted with beautiful works of art by Tomoo Gokita, and feature sleek black and gold decor.
Price point: $$ – $$$
6/F LKF Tower, 33 Wyndham Street, Central
From the team behind FRANCIS comes their newest restaurant, Mr Brown. The concept is a neighbourhood grill and smokehouse, drawing inspiration for its sharing-style dishes from a variety of cuisines around the world. This cozy eatery features main dining tables and a kitchen bar (always a good choice if you want a bit of entertainment with your meal) for walk-ins. The 14 hour smoked brisket and half smoked duck certainly caught our eye on the menu. Pair your meal with a craft beer on tap, artisan spirit, or a glass of wine from one of the small producers the team works with.
Price point: $$ – $$$
G/F, 9 Ship Street, Wan Chai
KiKi Tea @ Sun’s Bazaar – Pop-up
KiKi [email protected]’s Bazaar in Pacific Place has teamed up with Old Bazaar Kitchen for a new pop-up menu featuring KiKi Noodles. The three Asian-inspired specialties on the menu have been crafted by Chef Billy Chung of Old Bazaar Kitchen and include Mixed KiKi Noodles in Thai Herbs with Minced Beef, Singaporean Curry Soup KiKi Noodles with Shredded Chicken, and Mixed KiKi Noodles in Thai Tom Yum with Prawn. Wash down these delicious noodles with one of KiKi Tea’s new spring-themed drinks, like the Winter Melon Tea with butterfly pea flower, lime, and aloe vera or the Jasmine Tea with orange juice, lime, and aiyu jelly. The pop-up menu items are available until April 30th.
Price point: Noodle dishes range from HK$118 – $128
Shop 112, 1/F, Pacific Place, 88 Queensway, Admiralty
Jashan – New Sunday Brunch
Jashan are celebrating their newly revamped space by offering a delectable, and well-priced, Sunday brunch buffet featuring modern renditions of traditional Indian dishes. There will be a different selection of Indian specialities each week, including vegetarian dishes. From the well-loved vegetarian Saag Paneer, which is packed with flavour, to an aromatic Lamb Rogan Josh curry, guests can look forward to rotating dishes to enjoy with rice or naan every Sunday. A free flow package is also available.
$168 per person, including one drink. $98 for free flow wine and champagne.
1st Floor, Amber Lodge, 23 Hollywood Road, Central, Hong Kong
What’s New: Bars
Zuma Hatsuyume Cocktail Series
For cocktail connoisseurs, the newly launched “Hatsuyume” cocktail series is a must try for the spring season. “Hatsuyume”, referring to the first dream one has in the New Year, is the main inspiration behind five new libations. Traditionally, the contents of such a dream is believed to foretell the luck of the dreamer in the coming year. Mount Fuji, a hawk and eggplant – all of which are considered to be particularly good luck – feature in the tasty tipples, which are served in quirky vessels, handmade from materials around the world. While you’re there, don’t forget to look out for the stunning (and totally instagrammable!) wisteria ceiling installation.
Level 5&6 Landmark Atrium, 15 Queen’s Road Central, Central
From the founders of The Old Man, Agung Prabowo, James Tamang and Roman Ghale, comes their latest creation: The Sea. This rustic spin-off concept and sister venue of The Old Man will continue on the theme of Ernest Hemingway’s 1952 hit novel The Old Man and the Sea. The seasonal cocktail menu will highlight innovative methods in modern mixology and culinary techniques such as fermentation, sous-vide cooking and rotary evaporation. Drinks at The Sea start at a very reasonable HK$90 per cocktail.
2 Po Yan Street, Sheung Wan
The team behind Sai Ying Pun’s well-known gintoneria, Ping Pong 129, has just opened a sister bar in Sheung Wan. Dai Bing means “big ice” in Cantonese, so it’s no wonder that they take their ice very seriously. The bar has its own ‘ice suite’ (we hear they have a large walk-in freezer where they store their ice blocks), which helps them achieve crystal-clear cubes that are said to make a difference in their long drinks – Dai Bing’s other specialty. The cocktails were created in collaboration with Yuta Inagaki of Bar Butler and are uniquely organized on the menu based on strength. If you’re feeling a bit peckish after a drink, Dai Bing serves up a handful of Portuguese-style bar snacks.
52 Bonham Strand West, Sheung Wan
CEDER’S Non-Alcoholic Alt-Gin Cocktails at Behind Bars
CEDER’s alt-gin contains all the flavours of gin, without the alcohol. This hand-crafted beverage comes in a range of 3 flavours, CEDER’S Classic (akin to a classic gin, mostly juniper but with floral hints), CEDER’S Wild (juniper combined with ginger, clove, and rooibos) and CEDER’S Crisp (juniper combined with citrus, cucumber and chamomile). CEDER’S cocktails are available at Behind Bars in Tai Kwun, and we’re told that CEDER’S will soon be available in more bars around town.
G/F E Hall, Tai Kwun, 10 Hollywood Road
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.