/ Hong Kong / Restaurants
Nikkei cuisine takes centre stage at TokyoLima, the new opening from the owners behind Pirata and The Optimist. The unique fusion of Japanese and Peruvian cuisines is managed masterfully by ex-Chicha chef Arturo Melendez, with a variety of bold, flavour-packed dishes designed to pack a punch.
Phone: +852 2811 1152
Helmed by Chachawan’s founding chef, Adam Cliff, this newcomer is modest, with only 35 seats, and transporting, thanks to the vintage-Thailand aesthetic created by the firm Charlie & Rose. As for the menu, Samsen is almost entirely dedicated to noodles, served in soup or stir-fried, made with minimal fuss and authentic recipes.
Phone: +852 2234 0001
Restaurateur Yenn Wong and chef Nate Green collaborate to design Rhoda’s daily menu according to the freshest seasonal ingredients available.
Phone: +852 2177 5050
The duo behind Madam Sixty Ate and Madam S’ate have launched 12,000 FRANCS, an innovative and ingredient-driven restaurant and wine bar in the heart of SoHo. The menu embraces the idea of global gastronomy — drawing influences from around the world, but focusing mainly on European cuisine with a modern twist.
Phone: +852 2529 3100
Black Sheep Restaurants is bringing one of Bangkok’s favourites to Hong Kong. Every dish is made in-house, with a focus on regional recipes and shophouse favourites gathered mostly from the North and Northeast of Thailand.
Phone: +852 2177 3544
Alto is situated on the top floor of the new V Point tower and features incredible views of Victoria Harbour. With remarkable interiors by internationally acclaimed Tom Dixon’s Design Research Studio (the firm’s first restaurant project in Asia), the decor here is just as noteworthy as the food.
Phone: +852 2603 7181
“DNA” for short, this contemporary Chinese kitchen takes the basic ingredients and so-called lifeblood of traditional Cantonese cuisine, and puts a modern spin on it. A live lobster noodle station is a highlight, with chefs pulling handmade noodles every day from scratch.
Phone: +852 2561 6688
Luke Nguyen, the celeb chef behind renowned Sydney restaurants Red Lantern and Fat Noodle, presents a modern take on Vietnamese street-style cooking at Moi Moi, with organic and sustainable produce as the focus. Expect casual Vietnamese bites including pho and street snacks served up in a buzzy, bright setting.
Phone: +852 2808 1086
A broad range of thoughtfully executed dishes from consultant chef Magnus Hansson is on offer at Bizou, with a focus on simple, healthy ingredients and a broad range of cooking methods. Choose from a selection of creative salads, Middle Eastern-inspired dips and sauces, homemade bread, organic meats and vegetables, and even a few Scandinavian touches here and there.
Phone: +852 2871 0775
VEA integrates the dining and drinking experience with polished dishes and four categories of cocktails: sweet, sour, savoury and strong. Spend an indulgent evening here with chef Vicky Cheng’s eight course tasting menu of contemporary French fare, paired with seven courses of wine and cocktails.
Phone: +852 2711 8639