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10 new Hong Kong restaurants to try in October 2019

The fall restaurant season kicks off to a great start with plenty of new places to sate your hunger and quench your thirst. Victoria Dockside continues to be the destination of the moment, with a new health-conscious kitchen at Rosewood Hong Kong and everything from ramen to Korean BBQ at K11 Musea. Elsewhere around town, you’ll find Michelin-starred dining at the airport, tacos on the Southside, and a new Impossible Foods-inspired meat-free lab. Here’s where to spend your dining dollars this October.


Asaya Kitchen

The roll-out of F&B concepts within the glitzy new Rosewood Hong Kong in TST continues this October with the grand opening of Asaya Kitchen, helmed by chef Renaud Marin, previously of Cochin and Upper Modern Bistro. The newest dining concept by Rosewood is situated on the same floor as Asaya Hong Kong, the hotel’s urban wellness concept, and will cater to post spa-goers with all-day dining serving health-conscious fare. Paired with panoramic views of the harbour, guests can fuel up from dawn to dusk on Mediterranean- and Japanese-inspired dishes, with a focus on raw, pickled, sprouted and fermented ingredients for lunch, and heartier mains for dinner. The restaurant embraces a zero-waste philosophy, with a policy of responsible sourcing to complement natural, earthy interiors and a biodynamic wine list.

Asaya Kitchen, 6/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732


Ruam Thai Bar & Eatery

A bustling new Thai bar and eatery has popped up on Wan Chai’s food-filled Ship Street. Those seeking familiar Thai flavours will find comfort in the menu that embraces classic dishes such as red duck curry and grilled sea bass in banana leaves. Armed with fresh ingredients and an ample spice cabinet, the chefs here packs maximum flavour into dishes such as gai ping, tender grilled chicken skewers boasting a slight char with a peanut dipping sauce; and moo dad deauw, where sun-dried pork strips are rolled in toasted sesame seeds with Sriracha. Chase down the spicy flavours with an ice-cold Singha beer or refreshing tropical cocktails such as the Oh Yeah!, perfumed with heavy notes of ginger. The convivial venue boasts a greenery-filled terrace and alfresco bar area, with an open kitchen allowing for a peek at the action.

Ruam, Shop 9, 1/F, J Senses, 60 Johnston Road, Wan Chai (entrance on Ship Street), Hong Kong, +852 3160 8535


Wolfgang Puck Kitchen

Celeb chef Wolfgang Puck has landed at Hong Kong International Airport, marking his first restaurant in the 852. The venerated chef, best known for his A-list-frequented Spasso in Hollywood, has expanded his empire of fast-casual eateries to a new space in the airport arrivals hall: Wolfgang Puck Kitchen, which has both sit-down dining and a takeaway kiosk. Travellers to and from the airport can pop in for a bite of Cali-inspired grub, with all-day dining offered from 6:30am–12:30am daily. American-style breakfasts are hearty and comforting, while lunch and dinner options range from pizzas to pastas to abundant salads.

Wolfgang Puck Kitchen, Shop 5T 150, Level 5, Terminal 1, Arrivals Hall, Hong Kong International Airport, 1 Sky Plaza Road, Chek Lap Kok, Hong Kong


Baekmidang Chul Grill

Baekmidang’s flagship store is now open at K11 Musea, bringing tasty Korean barbecue to the horde of visitors descending on the shiny new shopping mall. The 2,000-sq.-ft. space is anchored by two giant cast iron pots at the long counter, dishing up authentic Korean red bean porridge, flanked by a display of Baekmidang’s artisanal desserts. From the custom-made sizzling cast iron pans guests can tuck into grilled Hanwoo beef stripling steak, grilled vegetables, and fresh seafood from tiger prawns to abalone. Carb lovers won’t want to miss the Chul Grill sizzling rice selection, from kimchi to spicy chicken and pork. After dinner, head over to the dedicated dessert area with organic milk bread and cakes made in-house daily, and organic chocolates imported from Korea.

Baekmidang, Shop B111 and B225A, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 5205 1327


Tiffany Blue Box Café

Tiffany’s recognisable robin’s-egg blue adorns the façade of the first Tiffany Blue Box Café to open outside of the New York flagship, with Hong Kong foodies and fashionistas eagerly anticipating the chance to live out their Breakfast at Tiffany’s fantasies. With the grand opening slated for this month, housed within the new Tiffany’s store at One Peking, diners can queue up to tuck into the café’s all-day dining offerings, from sumptuous breakfasts to afternoon tea. Expect everything from the crockery to the cookware to reflect Tiffany’s elegant and chic DNA, while the clientele is sure to make for a prime spot of people-watching.

Tiffany Blue Box Café, 1/F, One Peking Road, Tsim Sha Tsui, Hong Kong


My Meat Run Laboratory

In a collaboration that we’re likely to be seeing more of if current trends continue, Impossible Foods has announced its partnership with new plant-based restaurant My Meat Run Laboratory, recently opened inside the D2 Place shopping complex. The restaurant will serve six local Hong Kong-style dishes made with the faux meat, as the company aims to expand its offerings beyond the plethora of Western restaurants currently serving Impossible dishes, and cater to more local tastes. Head over to Lai Chi Kok to sink your teeth into Impossible-based creations such as Impossible mince with pickled veg, Impossible burgers with porcini sauce, and Impossible burgers with Japanese curry.

My Meat Run Laboratory, Shop 302, 3/F, D2 Place One, 9 Cheung Yee Street, Cheung Sha Wan, Hong Kong, +852 3619 7581, website coming soon



Another restaurant is boosting the F&B profile of the airport this month, with JIA Group’s esteemed flagship Canto restaurant, Duddell’s, popping up in the departures hall food court. The buzzing eatery has already made a name for itself in Hong Kong and London; at HKIA, the eatery will be open 24 hours a day, seven days a week — giving travellers a chance to indulge in world-class Canto cuisine round the clock. 

The restaurant’s Michelin-starred dim sum is a must-order, from fresh rice rolls with barbecued pork to abalone puffs with diced chicken; other highlights range from double-boiled shiitake mushroom soup to braised abalone rice and even a selection of dishes made from plant-based Omnipork. Those seeking an immune boost before boarding their flights can also indulge in the extensive drinks menu of premium cold-brew teas, cold-pressed juices and bottled kombucha. Meanwhile, grab ’n’ go boxes make it easy to skip bland airplane food in favour of barbecued pork and soya chicken lunch boxes. 

Duddell’s, Unit No. 7 E161, Level 7, Departure East Hall, Terminal 1, Hong Kong International Airport, Chek Lap Kok


Takano Ramen

Another day, another new ramen bar. Like other Japan-imported restaurants before it, Takano Ramen has chosen Hong Kong as the site of its first overseas venture, claiming a prime spot in K11 Musea. The Tokyo-born spot comes with a serious list of credentials, including recommendations from the Tokyo Michelin Guide and being named one of the top 10 ramen in Tokyo by Ramen Walker. The legendary Tokyo shop is best known for its niboshi shoyu ramen, where the umami and funk is amplified from chicken and dried sardines, paired with toothsome buckwheat noodles made in-house daily. The first branch in Hong Kong also includes other variations of the shop’s popular ramen including spicy sesame soba and pork and duck tsukemen.

Takano Ramen, Shop 220, 2/F, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2881 8331


Te Quiero Mucho Taqueria

Lively Mexican restaurant Te Quiero Mucho Taqueria (TQM) opens up its second location in the Southside, housed within the Ovolo Hotel in Wong Chuk Hang. A stone’s throw from the new MTR station, the south-of-the-border culinary destination serves tacos, burritos and tortas, all set within a new urban oasis mirroring Ovolo Southside’s vacation vibes. Kick back with a few margaritas or Mexican beers, and dine on new creations such as the Mexican torta, load with pork milanesa, tomatillo salsa, fried beans and queso; and the chicken adobo burrito, doused in chipotle mayo with a tart pico de gallo. Wash it down with the Las Palomas Coloradas cocktail, a mix of dry orange peel infused tequila, Amaro Montenegro, yuzu and grapefruit juices.

The colourful restaurant has been designed to mimic Mexican’s rich street culture, with vibrant art and a funky taco truck made from recycled container parts, plastered with vintage Mexican adverts and street graphics. A colourful ceiling and strings of fairy lights add to the evening ambience, while a pool room is great for winding down post-work.

Te Quiero Mucho Taqueria, 64 Wong Chuk Hang Road, Hong Kong, +852 3460 8157 


Chris’ Common Room

Popular neighbourhood Italian restaurant Trattoria del Pescatore rebrands this month to Chris’ Common Room — unveiling a new all-day dining menu with more wallet-friendly seafood, meat and vegetarian offerings. Owner Christopher Liu has drawn on memories of his university days to create the laid-back ambience at the corner trattoria, focusing on an inviting ambience and delicious comfort food. Open from 12pm until 10pm, diners can tuck into dishes such as spaghetti with South African abalone and Hokkaido uni, seafood bouillabaisse, and braised Wagyu beef cheek for dinner; or pop by in the afternoon for Italian coffee and homemade dessert. A cheerful lunch set is also offered at HK$178 per person for three courses, as well as a happy hour deal from 5–7pm.

Chris’ Common Room, 11 Po Yan Street, Sheung Wan, Hong Kong, +852 2559 3339

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.

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