New eats: Kishoku, Carbone and NOM

Updated on December 18 2014

While it seems like restaurants have been opening around town left, right and centre, our favourite new dishes of the week have come from some not-so-new tried and tested faves. From a new sake pairing menu at a hidden Japanese gem to hearty New York-Italian fare from two of the hottest restaurants of the summer, there’s something for everyone in this week’s new eats.

Sake pairing menu at Kishoku

New eats - Kishoku Sake Pairing
Kishoku’s chefs have scoured Japan to find some of the rarest sakes available for their limited edition pairing menu, available until the end of January.

The dish: One course, six dishes, and a glass full of one of the rarest sakes in Japan — what’s not to love here? We sampled a selection of the super fresh seafood sushi, but the standouts were the sweet and light maguro (thunnus) and the very pleasant saba (mackerel), which was blowtorched and served in almost a singular motion. The tamago (egg) too was more complex than the bland fritatta style we’re used to, with a sweet, dried fish through the mixture, which has the bouncy consistency of a really good sponge cake. As for the sake, the super smooth Jikon Junmai Ginjyo Omachi, with notes of melon and grapefruit, made for the perfect pairing.

Where: It’d be hard to stand out as a Japanese restaurant in the veritable hub that is Causeway Bay, but Kishoku have been managing to do just that for two very consistent years. The large, light space is elegant and understated, with a section of private booths leading to a comfortable chef’s table where your seafood is quietly prepared in front of you. If you’re after high-end Japanese without the fuss — and away from the masses — Kishoku is the place.

Price: HK$1,550 for the six-course omakase menu, $550 for the sake pairing.

Kishoku, 5/F, 38 Yiu Wa Street, Causeway Bay, Hong Kong, +852 2893 0333

Veal parmesan at Carbone

New eats - Carbone veal parm
The veal parmesan at Carbone is a picture of winter comfort food.

The dish: When it’s done right, Italian food has a very particular charm about it — it’s hearty, it’s simple, and it’s made with lots of mamma’s love, the classic New York style being one of the best known interpretations. The veal parm at Carbone is the perfect example of this — perfectly cooked and crumbed veal (served with the bone, and we dare you not to pick it up with both hands and have your way with it) topped with Napoli sauce and generous amounts of buffalo mozzarella. Sometimes, it’s the simple things that impress the most.

Where: Carbone has been one of the hottest (and elusive) seats in town since opening in August. The large space in LKF Tower recalls a prohibition-era New York vibe with its wood-panelled interior, low ceilings and velvet tuxedo-clad waitstaff, with just the right amount of irony. You can practically picture Al Capone and his bros taking over one of their lush booths.

Price: HK$548

Carbone, 9/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +852 2593 2593,

Kumquat jam ice cream slider at NOM

New eats: Kishoku, Carbone and NOM
The smallest yet satisfying bite for dessert.

The dish: NOM has just launched a new lunch menu featuring a choice of three refreshing salads, a main (we highly recommend the ultimate meatball sandwich or spaghetti meatballs for a little mid-week indulgence) and a brand new dessert we’ve simply fallen in love with. NOM’s new signature ice cream slider is delightedly fresh and unlike most, easy to eat. Wedged in between two fluffy buns, our scoop was a refreshing combination of classic vanilla ice cream paired with kumquat jam.

Where: Brought to you by restaurateur Ricky Cheuk and Italian chef Fabrizio Napolitano, NOM (a.k.a Not Only Meatballs) recreates all your favourite Italian dishes with an extra touch that’ll have you craving for more.

Price: HK$178 for a three-course lunch set

NOM, 1/F, 1-5 Elgin Street, Central, Hong Kong, +852 2540 7988,

Greek-Cypriot by way of Melbourne, Nik is a lover of sneakers, country and western music, Jeff Probst, oversized scarves and three-quarter lattes. He occasionally tweets, badly, @nik_iforos, and lives in a state of constant FOMO on Instagram @nik.iforos.