Been struggling to stay on track with your detox lately? Us, too. And we’re sorry to say (okay, perhaps not that sorry) that January and February was just a warm-up. There’s a lot more in store for the Hong Kong foodie scene in the next few months as more and more casual eateries take on gourmet dining, culinary flair and new art-inspired venues.
So we suggest you book in a few extra yoga and spinning classes and reward yourself by checking out one of the hottest new Hong Kong restaurants to try this month:
Elephant Grounds Coffee and Kitchen
Since opening at the back of Woaw Store in June last year, Elephant Grounds has quickly become a favourite for locals, foodies and hipsters alike for a proper brew, bulletproof coffee, chewy Homie cookies and decadent ice cream sandwiches. We got a preview of some of their new food dishes to be launched at their new Wong Chuk Hang location (designed by Kevin Poon and Start From Zero) last week at J.Crew and we can say that you definitely won’t be disappointed.
Elephant Grounds will be soft opening in Wong Chuk Hang tomorrow (2 March 2015), location TBC.
Brought to you by the same boutique curry joint in Sapporo, Japan, SAMA is a fun and friendly new restaurant showcasing Japan’s much-loved Sapporo-style soup curry. Using a mix of influences from Japan, India and Southeast Asia, SAMA allows diners to customise their soup curry by first selecting their desired base (a choice of tomato, coconut or prawn), the level of spiciness from a range of 1 to 30 and a choice of topping including pork belly (HK$96), seafood “Ocean Trophy” (HK$108) and a burger patty “Curry Hamburg” (HK$90) to name a few.
Each curry comes with rice or udon, a complimentary second refill and a choice to add vegetables, eggs, tempura or other bites to enjoy on the side.
SAMA, 51A Gough Street, Central, Hong Kong, +852 2191 8850, http://sama.com.hk
Meen & Rice
Highly-acclaimed restaurateur Yenn Wong (of Duddell’s, Aberdeen Street Social and 22 Ships) will be opening her latest restaurant at The Pulse in Repulse Bay this Thursday (5 March 2015). The chic little noodle shop will be offering a fresh take on the four basic Cantonese food groups: congee, rice noodles, flour noodles and rice. Designed by C+C design house and Yenn Wong, the interiors are both familiar yet contemporary at the same time with an open kitchen, noodle strainers suspended from the ceiling and fun pop culture accents. Dishes include everything from the simple barbeque pork rice to congee with beef slices and raw egg.
Meen & Rice, Shop 113, 1/F, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong, +852 2566 8886, http://meenandrice.com
Soi 7 brings Thai food back to the fore right on Wyndham Street, no less. Think wood and brick walls covered with Thai iconography, old school movie posters, postage stamps and elephants alongside Edison-style bulbs and bunker pendant lights. The vibrant and creative menu features a variety of flavours including the “Laughing Bull” consisting of beef cooked sous-vide for twelve hours, “Krapow” Wagyu beef burger (HK$175) with fried egg, lettuce, tomato, and Krapow sauce on a toasted red pepper brioche bun and “Haute-Dog” Chiang Mai-style sausage with lashings of Sriracha-aioli sauce.
The drinks are similarly Asian-inspired with spicy concoctions such as a Mango Chili Martini.
Soi 7, G/F, 57 Wyndham Street, Central, Hong Kong, +852 2840 0041, www.soi7.com.hk
New 62-seat Cajun restaurant Holy Crab has just opened in Lan Kwai Fong — complete with private dining room, show kitchen, large boat sculptures and custom-made rock pools. The dishes here are designed to be shared and, in homage to the city’s seafood culture, diners can personally pick which seafood they’d like from Holy Crab’s live seafood flown in daily from the US. We’re talking crawfish, crabs and Maine lobsters, all cleaned, boiled and seasoned with the most flavoursome herbs and spices.
Holy Crab, 3/F, Cosmos Building, 8-11 Lan Kwai Fong, Central, Hong Kong, +852 2110 0100, www.holycrab.com.hk
Hot off the burger craze that has seemingly taken over Hong Kong, Boomshack offers creative interpretations of traditional American fast food classics. Highlights include fried chicken sitting in a clever tub-shaped waffle with your choice of three cheese blend and ranch or southern sausage gravy (HK$88), a TexMexican ‘burger’ (HK$98) of house-ground beef sandwiched between potato buns and finished off with chipotle mayo, quinoa, manchego, chilli, provolone and salsa verde, tater tots (HK$58), and root beer floats (HK$50).
Boomshack, 8-12 Wo On Lane, Central, Hong Kong, +852 2660 5977, www.boomshack.asia
Renowned European burger chain, Big Fernand has just opened its first outlet on the second floor of the ifc mall. The menu reflects its Parisian roots with French ingredients such as Raclette de Savoie, Fourme d’Ambert as well as the option to build your own burger from a choice of veal, beef, lamb or chicken.
Big Fernand, Shop 2017, 2/F, ifc mall, 8 Finance Street, Central, Hong Kong, +852 6650 0580, www.bigfernand.hk
Finally. It’s no Nandos but new Soho restaurant, Flaming Frango, is offering a 24-hour flame-grilled peri peri chicken alongside fiery chicken burgers and fresh Mediterranean salads with Halloumi cheese and olives. Not hot enough to tickle your fancy? A couple rounds of their Spicy Gin Mary and Piri-Piri chocolate martini will probably do the trick.
G/F, 36B Staunton Street, Central, Hong Kong, Hong Kong, +852 2899 2244, www.facebook.com/flamingfrango
Timón Seafood Tapas Bar & Restaurant
The latest to join food-centric Ship Street is Timón Seafood Tapas Bar & Restaurant. The focus here is on quality seafood as well as other meats sourced from markets in both Hong Kong and Spain. Signatures include Spanish Bellota ham, the grilled squid and “Avant Garde” patatas bravas.
Timón Seafood Tapas Bar & Restaurant, 33 Ship Street, Wanchai, Hong Kong, +852 2111 0484, http://timonseafoodtapas.com