10 new Hong Kong restaurants to dine at in April

Updated on May 31 2016

In the time it takes you to finish reading this article, there’ll probably be at least five more new restaurants opening in Hong Kong. In such a food-crazed city, it’s almost impossible to try everything so we’ve put together a must-try list of new Hong Kong restaurants to check out this month.

There’s a bit of everything from quaint, industrial-style hole in the walls and sophisticated seafood dining experiences to new Italian eateries that’ll satisfy all your carb cravings.

Seafood Room

Seafood Room is gearing up for a big grand opening party later this month.

Set to be one of the biggest restaurant openings of the year, Seafood Room will be the Bulldozer Group’s (a leading hospitality and nightlife group from Russia) first restaurant in Hong Kong. The seafood-focused fine dining experience will take place in their 8,000 feet dining room and 2,000 square feet rooftop lounge that boasts one of the most enviable views of the Hong Kong harbour. The restaurant will be helmed by executive chef James Cornwall (previously of J Sheekey, one of London’s top seafood restaurants) and will feature an interactive menu where guests can pick out whatever seasonal seafood tickles their fancy.

Seafood Room, 26/F, Tower 535, 535 Jaffe Road, Causeway Bay, Hong Kong

A Side / B Side

Great for vegetarians and meat-lovers alike.

A Side / B Side is a laidback, health- and culture- conscious eatery in Sheung Wan. Currently in soft opening, the twenty-seat restaurant is only serving their ‘B Side’ (nightime) dinner menu with their ‘A Side’ lunch menu to launch later. Working in collaboration with chef Shin Harakawa of Tokyo restaurant, Beard, A Side / B Side’s menus are inspired by local culinary techniques and traditions and look to promote and showcase homegrown ingredients and organic vegetables grown by local farmers in the New Territories.

A Side / B Side, 53 Sai Street, Sheung Wan, Hong Kong, +852 2857 5055, www.a-side-b-side.com  

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The Ribcage

The Ribcage’s juicy, tender ribs with crunchy slaw.

The latest exciting concept to open in K-town (for meat-lovers, that is) is The Ribcage, who specialise in smoked barbecued ribs. Their ribs are smoked with hickory and applewood chips and they currently offer the choice between a half or full set of USA pork baby backs and Canadian AAA beef ribs with sides such as beef-fat skinny fries, coleslaw and cornbread. During lunchtime on weekends, The Ribcage will also be offering a boneless ribs sandwich and fries combo.

The Ribcage, Shop J, G/F, May Sun Building, 1 Smithfield, Kennedy Town, Hong Kong, +852 3956 4213, www.facebook.com/theribcagehk


Just down the road from Djiboutii, Deligator is your new go-to deli-disco.

Cubano. Just hearing the word gets us excited. Looking to bring Cuban food to Hong Kong, new deli, restaurant and bar, Deligator has just opened in Wan Chai. Brought to you by the same guys behind Ted’s Lookout and Djiboutii, their latest back-alley venue will be the perfect place for a bit of food, some drinks and late night tunes. No word yet on the full menu but we do know that they’ll be serving up authentic cubano sandwiches.

Deligator, Shop G, 2 Johnston Road, Wanchai, www.facebook.com/deligatorhongkong

Lobster Central

A great choice for busy lunch-goers.

Perfect now that spring is finally here, Lobster Central and their selection of seafood rolls couldn’t have come at a better time. Their rolls are freshly-baked by a local baker before being stuffed with juicy shrimps, crab or lobster. The menu is simple and unpretentious and, aside from the rolls, features sweet potato fries, truffle fries, house slaw, crab claws and lobster bisque. If you’re sharing, we recommend going for the High Roller set, which includes a whole lobster roll, crab roll and shrimp roll, four crab claws and two drinks so you can try a bit of everything.

Lobster Central, 50E Stanley Street, Central, Hong Kong, +852 3565 6725, lobstercentralgroup.com

Pan de Pain Pancake & Sweets

Forget the post-meal ice cream and head for these multi-layered pancakes instead.

Inspired by the fluffy, thick pancakes found in Japan, Pan de Pain serves stacks of pancakes made with Japanese flour, smooth Hokkaido 3.6 Milk and eggs. The menu ranges from the very simple, such as honey and butter, to more gourmet offerings such as seasonal fruit, housemade cream, tiramisu and more. They even offer a signature airy soufflé-style pancake.

Pan de Pain Pancake & Sweets, Shop B111, B/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, +852 2576 1968, www.facebook.com/pandepain


The perfectly cooked rack of lamb at Involtini.

Priding themselves on their handmade pasta, new Italian restaurant Involtini is headed by executive chef Jack Law who spent four years working at 8 ½ Otto e Mezzo Bombana before joining Ciak in the Kitchen. Well-versed in Italian cuisine, Law’s signature dishes include cured rainbow trout with orange, grapefruit and capers, seafood tortellini and baby pork stuffed with homemade sausage and herbs. The menu features ingredients such as ham and fish that are flown in fresh from Italy as well as moreish mains such as roasted pistachio-crusted rack of lamb with mushroom, fava beans, potato and gorgonzola cheese sauce and pan-fried scallops with Bottaga butter and mashed potato.

Involtini, 11/F, The L Square, 459-461 Lockhart Road, Causeway Bay, Hong Kong, +852 2658 2128, www.involtiniconcept.com

Umi Bar at The Ocean

Their signature sea urchin, tuna and caviar gunkan.

Nestled inside The Ocean in Repulse Bay is Umi Bar, a new omakase dining experience which shows off the freshness and simplicity of sashimi. Launched earlier this year, all dishes are perfectly prepared and executed by sixth-generation sushi chef, Yukio Kimijima. All ingredients and seafood used are of the finest quality and are all sustainably sourced from Tokyo’s legendary Tsukiji fish market. Must-try dishes include the white sturgeon caviar gunkan, Kinki Tataki Nigiri sushi, Kyoto carrot and Kuruma ebi salad with mascarpone and Anikimo (monkfish liver).

Umi Bar at The Ocean, 3/F, The Pulse, 28 Beach Road, Repulse Bay, +852 2889 5939, www.theocean.hk

Taco Chaca

Quick and easy Mexican.

Happy Valley’s resident Mexican joint, Taco Chaca, has relocated to the buzzing neighbourhood of Sai Ying Pun. They serve all the classics (tacos, burritos, quesadillas, carnitas pulled pork and the like) as well as Asian-inspired variations such as Korean tacos. They are also currently offering the latest fad: the taco cleanse. The idea is to opt for a vegan taco instead of what you’d usually get, these include: the Tranquility Avocado taco, Enzymatic tofu taco and Barbacoa mushrooms taco. They even come as three and seven day sets that you can make yourself at home.

Taco Chaca, G/F, 119 Second Street, Sai Ying Pun, Hong Kong, +852 2559 9519, www.tacochaca.com


Amalfitana artisan pizza bar

An exciting new concept from Hong Kong veterans.

Set to open some time in April, the Chellaram brothers (of Rummin’ Tings) and the Roopchand brothers’ (Rummin’ Tings, The Pontiac) next venture is an Amalfi coast-inspired Italian restaurant and bar, Amalfitana. Aptly located in Repulse Bay, Amalfitana will be serving fresh woodfire pizzas, eggplant parmigiana, bruschetta and the like — what better way to enjoy the sunny weather?

Amalfitana, Shop 105, G/F, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong, www.amalfitana.hk

Yi Li is your typical half-Brit half-Chinese hybrid with a serious case of wanderlust. When not writing, she's either on the hunt for the best new cocktails, on a hike or enjoying a sinful bowl of truffle fries (and working them off at XYZ). Follow her @yilidawson on Instagram or Twitter.