We’re here to help you keep up with HK’s ever-evolving food & drink scene. As well as bringing you the most exciting new restaurant and bar openings, we’re also uncovering tempting new brunches and afternoon teas, intriguing special menus, quirky new cocktails, and unique pop-ups. So get ready to mix it up a little with our guide to the latest bar and restaurant happenings around town this February 2020. Click here if you want to jump straight to the drinks section (no judgement).
What’s New: Restaurants
Pirata Group’s newest restaurant has just opened up on Peel Street: The Pizza Project. The concept is similar to the group’s successful Pici restaurants: a one page menu with a focus on – you guessed it – pizza. The Pizza Project is helmed by Chefs Andrea Viglione and Davide Borin in collaboration with the Pici team. The menu is divided into four sections: antipasti (we’re eyeing the mozzarella fritta), gnocco fritto (basically puffy fried dough rectangles that pair with different cold cuts and cheeses), pizza (expect classics like margherita and ‘nduja), and dolci (where you can order Pici’s famous tiramisu).
Price point: $-$$
26 Peel Street, Central
Arguably one of the most anticipated dessert openings in Hong Kong is the oh-so Instagrammable Dang Wen Li by Dominique Ansel. For those that don’t know, Dominique Ansel was named World’s Best Pastry Chef by the World’s 50 Best Awards and is best known for his invention of the cronut. The name ‘Dang Wen Li’ is a nod to ‘Dominique’ in Cantonese and brings together a unique Hong Kong-exclusive pastry shop where many items reflect the nostalgia of the city. Some of these pastries include the ‘Pineapple Bun’ – coconut pineapple passionfruit cake, ‘Lemon Juice Box’ – earl grey bergamot cake, ‘Fish Balls’ – red bean ice cream mochi, and many more.
Price point: $
Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
If you love high quality sushi and sashimi, but are looking for more of a ‘quick fix’ than a fine dining experience, newly opened SushiZushi is for you. The concept behind this Japanese restaurant is their unique dine-in express delivery system where guests simply scan a QR code with their mobile phone to directly order their meal, and the “Express Guppy” will bring them a variety of sashimi and sushi freshly imported directly from Japan daily on two delivery tracks. Two of SushiZushi’s must-try dishes include the Grilled Toro Tendon with Yuzu (HK$88) and Mashed Radish, along with their Salt Grilled Kinki fish (HK$298).
Price point: $$-$$$$
Shop 6, Level 4, Langham Place, Mong Kok
To mark the year of the rat, 8 creATEive, the team behind Amalfitana, Fratelli, and Rummin’ Tings, has introduced its delivery only South East Asian concept, Ribs‘n’Baos. Starting with just six carefully curated dishes to begin with, the menu highlights are the Pork Bao – braised pork belly, kecap manis, house Sriracha, and pickled daikon (HK$80) and fall off the bone Smoked Ribs – half rack of ribs with Indonesian long pepper and fish palm (HK$150). Ribs‘n’Baos will pop-up at Rummin’ Tings every Tuesday, in addition to being available on Deliveroo and foodpanda.
Price point: $-$$
Available for delivery on foodpanda and Deliveroo, and at Rummin’ Tings (28 Hollywood Road, Central) every Tuesday.
For those that went to the original BlackSalt in Sai Ying Pun and were sad to see them move to HKU (and even sadder when they recently permanently closed their doors), you’ll be happy to hear that Chef Taran Chadha has recently launched a new concept back at their original cozy SYP location: Pondi. The cuisine is an interesting mix between Indian comforts and French flare, with items on the menu like gougères with goats cheese and anchovy sambal, baby calamari with fino sherry, pancetta stuffing and pistachio, and braised ribs and garden peas in a caraway sweet cream. Given its small yet cozy dining area, Pondi is perfect for an intimate date night or catch up with a close friend.
Price point: $-$$$
14 Fuk Sau Lane, Sai Ying Pun
From the restaurant group that brought you Dr. Fern’s, Foxglove, and the late Mrs Pound, comes their newest concept: Mr Mings. As with all of Ming Fat Group’s restaurants, there is a story that goes along with Mr Mings; an avid fan of Chinese Art, a poet, a collector of historical artifacts, and a lover of food and wine. His passion in collecting is shown all over the restaurant where you see secret recipes showcased, fine-detailed artwork, coin collections, and his personal selection of boutique wines on offer. You can expect an array of elevated Chinese dishes on the menu. Just be sure to order his prized recipe, Ming’s Chiu Chow Sliced Duck (Peking Duck), as it’s been passed down from his grandfather for generations and has remained a family secret.
Price point: $$$-$$$$
Shop 113A, 1/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui
Feather & Bone’s biggest store and restaurant has just opened up in Tsuen Wan. The new location boasts a 1400 square foot shop, 2000 square foot restaurant that seats 70, and 2900 square foot waterfront terrace with an additional 70 seats – perfect for Hong Kong’s current weather. You can expect the same great dishes, groceries, and other kitchen items you’d find at their other locations.
Price point: $-$$$
Shop G09, G/F, OP Mall, 100 Tai Ho Road, Tsuen Wan West
One of Hong Kong’s most beloved and popular Thai restaurants in Hong Kong has finally expanded from its location in Wan Chai over to the west side of the island in Sheung Wan. The new location still gives off that cozy feel, but with a bit more space so you’re not bumping elbows with the person at the table beside you. You can expect all your favourites from their Wan Chai location and some exclusive dishes only found in Sheung Wan, like Khao Soi – one of our favourite Thai dishes.
Price point: $-$$
23 Jervois Street, Sheung Wan
If you’re looking to go camping, but don’t want to stray far from home, head to CAMPSITE, a new glamping themed restaurant at K11 Atelier Quarry Bay. CAMPSITE is open from breakfast until late at night, featuring a campfire cooking menu. The interior has been designed with the same theme in mind: plenty of natural light with wooden accents and decor throughout. The menu focuses on sustainability and seasonality, where you can expect dishes like the Flame-burnt Dungeness Crabmeat, Dutch Oven Wild Rice, Campfire S’mores, and much more.
Price point: $-$$$
Shop 5, G/F, K11 Atelier King’s Road, 728 King’s Road, Quarry Bay
What’s New: Bars
Although this isn’t exactly a new restaurant opening, we love this fun new concept that fuses competition, dancing, and comedy into one fun night. Kiki Cheeki Bingo interweaves basic bingo with spikes of competitive outbursts, a multi-course meal and free-flow spirits to the soundtrack of the best music from the 90’s and early 00’s. Throughout dinner a comedian MC duo hosts rounds of traditional bingo, intermixed with lively games of twister and flip-cup tic-tac-toe. Prizes are awarded throughout the evening, and night stewards will be rolling around handing out shots and topping everyone’s glasses of Perrier-Jouet Champagne, Absolut Elyx Vodka, Avion Tequila, wine or beer.
*The next Kiki Cheeki Bingo takes place on Saturday 22 February
Price point: HK$850 per person (includes a 3-course dinner and 3 hours of free flow).
G/F, The Centrium, Bungalow, 60 Wyndham Street, Central
In one of the most magical pop-ups of the season, the rooftop bar, Piqniq, has been transformed into a winter forest dreamscape – complete with alpine trees and plush fur flows. Be transported directly to the intimate snow-capped peaks of the Swiss Alps with a seasonal menu of cheese fondue and cozy winter cocktails to complete the cozy chalet vibe.
Price Point: $$-$$$
R/F (Rooftop), H Queen’s, 80 Queen’s Road Central