Bar & Restaurant Inspiration: New Openings, Fresh Menus and Hot Pop-Ups

Craving something fresh? Our roundup of bar and restaurant news has got you covered.


Let us inspire you with our regularly updated guide to new food and drink happenings around town. Click here if you want to jump straight to the drinks section (no judgement).


What’s New: Food

New Opening: La Rambla by Catalunya

Spanning over 5,000 square feet at ifc mall, the newly-opened La Rambla by Catalunya delivers on its promise of serving authentic Spanish cuisine in a modern, sleek setting. With Hong Kong’s iconic harbour as the picture-perfect backdrop, Chef Ferran Tadeo takes centre stage with this ingredient-driven, Catalan-inspired menu. La Rambla’s menu includes a selection of traditional tapas and mains, together with modern interpretations of Spanish dishes. The menu is divided into three broad sections – a comprehensive tapas selection, a series of meat and fresh seafood dishes and a range of must-try paellas.

Price Point:  $-$$

3071 – 73 Level 3 IFC Mall, Central

New Opening: Big Sur

Big Sur

Exterior, Big Sur

Wooly Pig Hong Kong, the concept behind 12,000 Francs and Madam S’ate, have opened their third restaurant: Big Sur. This casual eatery takes its inspiration from California’s barbecue and craft beer culture. Executive Chef Conor Beach is bringing his expertise in barbecue to the kitchen, all while adding his own flair to each dish. The restaurant also boasts 14 craft-only beers on tap, which we think is pretty darn impressive. The dining area is spacious and offers seats along the window – great for grabbing a pint or two and people-watching.

Price point: $$ – $$$

22 Staunton Street, Central


New Menu: Ten Yoshi – 13th Anniversary Menu

Interior, Ten Yoshi

Interior, Ten Yoshi

If you’re like us and have no clue that Japanese tempura restaurants were a thing, brace yourselves and prepare your stomachs! Ten Yoshi has been in Hong Kong for 13 years (no easy feat in this city) and to celebrate they’ve launched a new Hokkaido Cheese Fondue set with Japanese seafood and fruit, as well as 7 deluxe tempura dishes. Whether you’re wanting wagyu, crab, chicken, or even sea urchin, the impressive chefs at Ten Yoshi will batter and deep-fry each dish to blissful perfection. As for the fondue set, we were surprised with how well the fresh fruit (the persimmon in particular) paired with the gooey Hokkaido cheese. Be sure to grab a seat at the 13-person kitchen bar to see how each dish is carefully prepared.

Price point: $$ – $$$

9/F, Henry House, 42 Yun Ping Road, Causeway Bay


New Menu: Morton’s of Chicago – Fall Menu

Filet Mignon @ Morton's

Filet Mignon @ Morton’s

One of our favorite places to #treatyoself to a decadent steak meal is at Morton’s of Chicago, so we were all over the seven new additions they’ve added to their menu for this season. We started with the Moules Marinières (HK$290) – a generous portion of mussels in a white wine sauce, however, the highlight of our meal was the 14-oz Bone-in Filet Mignon (HK$768), which blew us away. For dessert, be sure to order Morton’s Chocolate Layer Cake (HK$135), which was absolutely massive and oh-so decadent.

Price point: $$ – $$$$

The Sheraton Hotel, 4/F, 20 Nathan Road, Tsim Sha Tsui


New Opening: La Piola

La Piola, Interior

La Piola, Interior

Everyone’s favourite Italian restaurant & bar; La Piola is now back and reopened in a preserved heritage building in the heart of Wan Chai, serving authentic Piedmont cuisine and lively aperitivo. The 3,800 square foot space has dramatic interiors bringing the vintage building to life with a comfortable yet contemporary aesthetic. The lunch set starts at HKD 188 for two courses and HKD 218 for three courses. We recommend going for the semi-buffet which includes  antipasti, salads, cured meats and vegetables  along with one of the mains and finishing off with the dessert of the day. The a la carte menu also has some must tries including; Homemade Tajarin Pasta with Italian Luganica Sausage & Leek, Stracciatella Di Burrata Cheese( HKD 195) and Diavola, pizza flavoured with mozzarella, spicy salame and tomato sauce (HKD 168)

Price Point-$$

60A-66 Johnston Road Wan Chai, Hong Kong


Pop-Up: Cow Wow

Nothing hits the spot quite like soup noodles in the cold months. This December 9-14, Bao Bei is hosting a Beef Brisket Noodles Pop-up named “Cow Wow”. The Beef Brisket Noodles is a local Hong Kong specialty prepared with traditional Cantonese techniques. You can choose from Shanghainese Noodles, Rice Noodles or Flat Rice Noodles with extras like Beef Tendon, Beef Balls and Beef Omasum all on offer. Indulge in a selection of adventurous sides to round out your meal. Additionally they are offering signature cocktails at a special price of $60 each.

B1/F, 75-77 Wyndham Street, Central


What’s New: Drinks

New Opening: Coa

Interior, COA

Interior, Coa

Replacing the much-loved NEO Cocktail Bar is newcomer COA. Paying homage to Mexican cocktails with a strong focus on agave spirits, owner and bartender Jay Khan wants to create a comfortable and cozy bar with an emphasis on good spirits and hospitality. Jay has been in the industry for over 10 years and was one of the Top 10 Bartenders of The Bar Awards Hong Kong in 2016. Artisanal cocktails are reasonably priced with one of his specials being the Tepache: a drink usually made with pineapple skin and cinnamon sold around Mexico at weekend markets and roadside in the summer.

6-10 Shin Hing Street, Central


New Opening: Yojimbo

Cocktails @ Yojimbo

Cocktails @ Yojimbo

This Japanese inspired underground nightclub has just popped up on Pottinger Street and claims to be an “all-night entertaining experience”. The interior was designed by Ashley Sutton, who also did Ophelia and J. Boroski. As you’ve probably guessed by now, this is another venture by Dining Concepts (though it’s their first club venue). You can expect international DJs, bumping beats, and various Japanese performances throughout the month.

37 Pottinger Street, Central


Special Menu: Chachawan – Thursday Happy Hour @ Tazmania Ballroom

Thai Dishes @ Chachawan

Thai Dishes @ Chachawan Happy Hour

Every Thursday and Friday night from now until December 15th, head to Tazmania Ballroom where Head Chef Rungroj Chant Somboon will be cooking up delicious Thai dishes on site. From 6:00 – 8:00 pm, savor one of Chachawan’s iconic dishes like Som Dtum Goong (papaya salad with shrimps) and Gai Yung (marinated grilled chicken thigh) along with your after-work drink. What better way to wrap up the week and start your weekend?!

1/F, LKF Tower, 33 Wyndham Street, Central


New Opening: Sake Central

Interior @ Sake Central

Interior @ Sake Central

This multifunctional space in PMQ is all about sake. The different rooms that make up Sake Central focus on retail, events, Japanese culture, sake brand showcase, education, and, of course, a bar. The intimate 16-seat bar has a rotating menu of sake from featured breweries paired with a seasonal menu of otsumami (small Japanese bites) by Chef Loki Lok. If you end up falling in love with a certain type of sake, you can pop by their retail store room and purchase any of the 200+ bottles they carry.

S109-S113, Block A, PMQ, 35 Aberdeen Street, Central


Special Menu: Gradini Ristorante – Prosecco Tivo

Prossecco Tivo @ Gradini Ristorante

Prosecco Tivo @ Gradini Ristorante

Looking to switch your happy hour go-to up? Check out Gradini Ristorante (located in The Pottinger Hotel) for their newly launched Prosecco Tivo happy hour. Every day from 5:00 – 9:00 pm, choose one of five prosecco-based cocktails for only HK$78. You’ll also get a sharing plate of snacks that include cheese, crackers, and cured meat. Our pick? We loved the Ginger Coca – an interesting and refreshing combination of prosecco, ginger and lemon juice, coke, and Absolut citron vodka.

The Pottinger Hotel, 21 Stanley Street, Central

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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.


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