March is here, and that means Arts Month, Taste of Hong Kong, the first whiff of balmy spring air and — as always — a host of new restaurants to fill the bellies and Instagram feeds of the food-obsessed. From a Gordon Ramsay reincarnation to a mysterious izakaya, and chicken ramen to quintessential Hong Kong street snacks given a playful twist, these 10 new restaurants offer a diverse range of dining experiences to be had this month.

 

Bread Street Kitchen & Bar

If it’s been a while since you last visited The Peak (read: hosted out-of-town guests), there’s a new reason to scale the hillside this month: the relaunch of Gordon Ramsay’s flagship restaurant, Bread Street Kitchen & Bar, at The Peak Galleria. Following the shuttering of its LKF location last August, BSK has reopened in a more spacious and open venue, slinging beloved BSK staples such as beef Wellington, shepherd’s pie and sticky toffee pudding in addition to a bevy of new dishes. Helmed by chef Gareth Packham, new eats range from a sumptuous fried buffalo chicken burger to smoked steak tartare and pesto and spinach parmesan flatbread. Nestled in The Peak’s luscious green surrounds, the new BSK certainly has the bones to become not just a tourist destination, but a favourite for locals and loyal Ramsay fans seeking a taste of homestyle British comfort fare.

Bread Street Kitchen & Bar, Shop G02, G/F, The Peak Galleria, 118 Peak Road, Hong Kong, +852 2350 3888

 

Silencio

The latest restaurant from Le Comptoir group (Bibo, The Ocean, and the newly appointed two-Michelin-star Écriture) takes over what was formerly the top level of Lily & Bloom in LKF Tower, promising sultry interiors, a lineup of live jazz music and classic izakaya fare. From its unique moniker to the provocative nature of the artwork on its walls, initial renderings of Silencio seem rife with intrigue, a reimagining of Japan’s beloved underground drinking dens with a showcase of neo-expressionistic artwork from cult artist Tomoo Gokita.

Taking the steering wheel in the kitchen is Sean Mell; with impressive credentials as the former Executive Chef of NOBU Hong Kong, Mell’s technique-driven dishes offer an elegant take on izakaya fare, from 24-hour coffee-cured hamachi to chicken karaage and Wagyu foie gras katsu balls. Beyond skewers and sake, Le Comptoir’s track record for curating artistic, refined vibes and thought-provoking décor has us setting our expectations high for this new cloak-and-dagger operation.

Silencio, 6/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong

 

BAS Burgers

If there’s anything that Hong Kongers go wild for, it’s trendy food and beverage pairings — a notion spurring Bitters and Sweets’ latest project, BAS burgers, which combines gourmet American-style burgers, nostalgic snacks and innovative craft cocktails. The dessert bar’s foray into pub fare rides the popularisation of cheffy burgers in recent years, while harkening back to what makes a burger truly great, starting with the tried-and-tested 70–30% lean-to-fat ratio in its beef blend.

Owner Ben Li has made it his mission to create a superlative cheeseburger, with thin patties smashed hot on the grill to maximise crispy surface area, blanketed with American cheese and topped with fresh tomatoes, red onions, and a tangy mustard sauce. Other burgers play to nostalgia: there’s The Porker, a Hong Kong breakfast sandwich with two deep-fried slices of luncheon meat and a sunny side up egg; and a Cali-Tex-Mex combination inspired by Li’s love of Taco Bell growing up, aptly named the Sloppy Jose. Hovering around HK$100 each, burgers will pair with Bitter and Sweet’s playful cocktail creations, from the Cherry Soda (HK$120) bearing a caramel sweetness with Bulleit bourbon; to the Yin Yeung (HK$130), a coffee, milk tea and Ron Zacapa rum creation meant to complement The Porker.

BAS Burgers by Bitters and Sweets, 1/F, 52-54 Wellington Street, Central, Hong Kong, +852 2788 0103

 

Ignis

Calling all nightlife vixens: LKF’s California Tower is debuting Ignis by Linx this month, a brand new two-storey club and restaurant hotspot. Spanning the first two floors of the ritzy tower, the new entertainment venture offers an all-in-one destination for the ultimate night out: an elegant dinner at the contemporary European restaurant upstairs, followed by dancing downstairs in the world-class club to the tunes of international DJs. The boundary-breaking cuisine at Ignis is headed up by Executive Chef Mark Sin, with a menu relying on fresh ingredients, distinct multicultural influences and a minimalist plating style. To complement exotic dishes such as grilled octopus with saffron mayo (pictured), oysters Rockefeller with passion fruit and wasabi, and abalone tart with caviar — Ignis will offer a multi-sensory cocktail experience with sophisticated interpretations of classic drinks. Ignis is open for dinner service only, Monday through Saturday.

Ignis by Linx, 1 & 2/F, California Tower, 30–32 D’Aguilar Street, Central, Hong Kong, +852 2623 0298

 

Nojo Ramen

Those who have passed through Pottinger Street recently may have noticed the white-washed, contemporary facade of Nojo Ramen Tavern, recently popped up to fuel Hong Kong’s insatiable ramen-obsessed crowds. Those expecting your typical bowl of tonkatsu will have to look elsewhere, though: Nojo eschews pork for poultry, specialising in tori paitan (creamy chicken ramen) with an unctuous, velvety broth characterised by yuzu, shrimp miso, soy or tomato varieties on the menu. The unconventional bowls come with all manners of toppings, from grilled baby corn to giant prawns and juicy grilled chicken legs, and are every bit as flavourful as their porky counterparts. Nojo also offers a tempting selection of “Don” rice bowls ranging from eel and egg to sukiyaki chicken; while a supporting cast of sides includes tuna rolls with smoky soy sauce, yaki onigiri, and crispy corn and sakura shrimp tempura.

Nojo Ramen Tavern, 45 Pottinger Street, Central, Hong Kong, +852 2415 1333 

 

Eat Darling Eat

Riding the wave of nostalgic Hong Kong cafés, Eat Darling Eat is a quirky new addition to the scene — the latest from Ming Fat House, who also operate speakeasy Foxglove, Dr Fern’s Gin Parlour and Mrs. Pound. The colourful diner is all about dishing up the unconventional, bringing back childhood dishes with fun twists and playful theatrics. Highlights of the savoury menu include stuffed tofu puffs with cream cheese, oyster spring rolls, and chicken neck claypot rice with fried chicken skin; while Western creations such as pappardelle with squid and roast duck breast with beetroot purée cater to all tastes.

As for desserts, Executive Chef Jason Luk draws from his stints at Zuma in Bangkok and Shanghai to put a twist on iconic dishes. Don’t miss the signature pineapple bun, the sugary crust splitting open to reveal a tangy filling of custard, orange peel and coffee beans. Other sentimental desserts include “tong sui” such as double-boiled papaya with snow fungus, and icy treats including milk ice cream infused with Chinese rice wine. Specialty coffee (think single origin ice drip Ristretto and chestnut cappuccinos) make for an appealing companion to pair with dessert.

Eat Darling Eat, Shop 17, G/F, 11-19 Great George Street, Fashion Walk, Causeway Bay, Hong Kong, +852 3188 8949

 

Shabu Shabu Shiki

The same operators behind the exclusive Sushi Saito have launched a casual new shabu shabu shabu spot in Causeway Bay’s V Point, adding to the already buzzing Japanese food scene in the area. Shabu Shabu Shiki is all about homestyle Japanese hotpot, emphasising premium Wagyu sirloin paired with fresh veggies and sides. The selling point here is the hearty and nourishing broths: a total of 12, ranging from the cleansing yuzu shio and bonito dashi broths to savoury curry and a fiery Sichuan spice. Well-marbled strips of Kagoshima A4 Wagyu beef arrive mounded on a platter, to be swished through the simmering broth and dipped in ponzu or sesame sauce. Shabu shabu sets include an assortment of vegetables, rice, pickles, udon noodles and dessert, and start from HK$390 for 160g of Wagyu chuck rib. A smaller lunch menu is also available with sets ranging from HK$138–$248 per person.

Shabu Shabu Shiki, 30/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong, +852 3188 3326

 

The Patagonia Argentinian Steak House

Craving steak this month? Pay a visit to Patagonia — a new Spanish-style steakhouse which hangs its hat on juicy, tender grilled Argentinian steaks, served simply with a sprinkle of salt and homemade sauces. The prized beef from Argentina is available in a variety of cuts (ribeye, filet, bife de chorizo, rump, T-bone and more) and at surprisingly fair prices (a 12-ounce sirloin costs just HK$268), with simple yet tasty sides such as roasted mushrooms, creamed potatoes, or a basket of skinny Provencal-style fries to pair. Patagonia’s menu is padded out with starters including tangy ceviche to empanadas, with a few fresh salads thrown into the mix, while a cosy atmosphere and well-curated, mostly Argentinian wine list ensures you’ll linger comfortably into the night.

The Patagonia Argentinian Steak House, Room 103, 1/F, Cheung’s Building, 1-3 Wing Lok Street, Sheung Wan, Hong Kong, +852 3462 2497

 

Ask for Alonzo

A chic new restaurant and sidewalk bar, Ask for Alonzo is already on its way to becoming the hip new neighbourhood spot in Quarry Bay, attracting passers-by with its homey trattoria vibes. Complete with checkered tablecloths, the cosy joint serves classic Southern Italian cuisine, peppered with influences from throughout the region. Dive in with the hearty Tuscan meatballs bathing in a fresh tomato sauce, and the panzanella salad with its colourful array of grilled zucchini, artichokes and peppers. Pastas carry the bulk of the menu: from classic lasagna to a light clam spaghetti in white wine sauce, and heartier options such as mixed mushroom truffle fettuccine and rigatoni pasta amatriciana. Fresh seafood includes a whole baked fish with fresh cherry tomatoes, while dessert rounds out with creamy vanilla panna cotta or classic tiramisu. From 3–8pm daily, a cheeky happy hour is available with wine pours from just HK$38 per glass.

Ask for Alonzo, G/F, 18 Hoi Kwong Street, Quarry Bay, Hong Kong, +852 2856 2911

 

Mango Tree Kitchen

We’ve always been a fan of Mango Tree’s consistent treatment of familiar Thai dishes — an MO it’s now bringing to the launch of Mango Tree Kitchen, the younger sibling which launches this month in Yuen Long’s Cityplaza. Building on the success of the flagship restaurant in Elements Mall, Mango Tree Kitchen offers a familiar take on comforting Thai classics, with highlights including yellow curry crab (pictured), tom yum goong soup, braised deboned pork knuckle and five-spice crispy chicken. Cosy interiors transport guests straight to Thailand with an emphasis on natural woods, including a large scale wall mural of Thai forest scenes. From 1–3 March, guests can take home ripe Naam Dok Mai mangoes from Thailand (hand-selected by chef Anunte Sae-ung herself) while dining in (one mango for HK$150 spent) — ideal for making your own mango sticky rice at home.

Mango Tree Kitchen, Shop 1035, 1/F, Yoho Mall I, 9 Long Yat Road, Yuen Long, New Territories, +852 2602 2878

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.