New Openings
June presents a slew of new openings including Barry Quek’s highly anticipated Whey. The Singaporean native injects flavours of the Lion City with thoughtful care – the Pork Rib “Bak Kut Teh” features New Territories pork ribs, served alongside pork heart and fermented cabbage and finished with homemade pepper jus and black garlic jam. Open now at UG/F, The Wellington, 198 Wellington Street, Central.
Graham St Food Hall is an all day dining space inspired by sweet and savoury flavours from around the globe. From the ever-trendy and delightful Basque burnt cheesecake to a Japanese hamburg donburi, five homegrown food vendors are brought together by the same team behind La Viña and Smoke & Barrels. Open now at Shop 3, 23 Graham Street, Central.
Dang Wen Li by Dominique Ansel has announced the opening of a new flagship store in H Queens, following their pop-up at ifc beginning last December. The self-proclaimed creator of the cronut, Dominique Ansel’s new opening coincides with the debut of their Croissant Toast, a rich and buttery pastry with a crunchy exterior and light and fluffy insides. Opening June 7 at H Queens, 80 Queens Road Central, Central.
House of Orient is an elegant tribute to dimsum, a Hong Kong food staple culturally embedded into the city’s very makeup. The colonial-style teahouse in Entertainment Building reinvents Cantonese classics with a modern East-meets-West spin, with dishes including thousand-layer custard cake and Phoenix Eye dumplings. Open now at 2/F, Entertainment Building, 30 Queen’s Road, Central.
The team behind Club Rangoon has launched Common Abode, a new hospitality group with two exciting new openings. Candour will take residence on the infamous Peel Street in SoHo for an all-day gastropub busting out groovy hip-hop tunes with an extensive cocktail selection. Not far from Candour will be Hjem, Common Abode’s Nordic café opening in Sheung Wan. Finnish chef Jaakko Sorsa will helm the new venture, dishing out Scandinavian bites in the serene space. Opening soon in SoHo and Sheung Wan.
Tokio Joe has reopened with brand new menus and a fresh new look inspired by Japan in the ’50s and ’60s. The beloved and intimate omakase experience remains while an extensive a-la-carte menu also allows guests to customise their own gastronomic adventure, with dishes including Grilled Sea Bass from Chile that has been marinated for 24 hours in saikyo miso, egg yolk, mirin, sugar before being grilled and topped with mayonnaise and shichimi. Open now at 16 Lan Kwai Fong, Central.
Pop-Ups & Collaborations
The Upper House x Mother Pearl
Guilt-free, plant-based and the only bubble tea store in Hong Kong to make their ingredients from scratch, Mother Pearl is a boba joint unlike any other. The health-conscious eatery has set up a pop-up space at The Upper House from now until August 31, dishing out a selection of their signature vegan delights including the Yuen Yeung 2.0 and the Taro Mo Latte. The collaboration will also include a healing, somatic singing bowl meditation experience on June 12 co-hosted by boutique wellness consultancy, iLiving, the session wrapping up with a clean bubble tea refreshment to nourish both body and mind.
When: From June 3 – August 31 with a somatic singing bowl meditation experience on June 12
Where: Level 6, The Upper House, Pacific Place, 88 Queensway, Admiralty
Shake Shack x Yardbird
For one day only, beloved burger joint Shake Shack will be partnering up with Michelin-starred Yardbird for an exclusive lineup of burgers, small bites and drinks. The collaboration is in celebration of Shake Shack’s three-year anniversary in Hong Kong, while Japanese izakaya restaurant Yardbird comes on to its 10th anniversary. Yardbird will join an esteemed list of former collaborators and influential chefs including Chef Danny Yip of The Chairman, Chef David Chang of Momofuku, Chef Mingoo Kang of Hansik Goo and Mingles and Dominique Ansel.
When: June 12, 4pm until supplies run out
Where: Shop 4018, 4/F, ifc mall, 8 Finance Street, Central
Midway Beef Dog
Nothing is quite as American as a Chicago-style all-beef hotdog – if the coveted Costco hotdog is any indication. American-born Chef Josh Stumbaugh will be helming Midway Beef Dog in LANDMARK’s basement, where the 100% beef dog will be sandwiched between freshly-baked poppy seed buns and topped with an array of traditional toppings for shoppers to grab and indulge in on the go.
When: From June 7 from 11am until supplies run out
Where: LANDMARK, Central
The Holy Block
Holy Cannoli will be setting up shop at The Wild Lot with an iconic collaboration taking over Shin Hing Street in Sheung Wan. Culture, food and music will be brought together at the event with vendors including Asia’s #1 Best Bar Coa, Bedu and Fernet Hunter alongside live music from some of Hong Kong’s hottest DJs. A ticket for the event includes a signature cocktail from Coa, Fernet Hunter’s special of the day, a grilled veg or chicken skewer snack platter from Bedu], a coveted Holy Cannoli cannoli and more.
When: June 7, 12pm until late
Where: Shin Hing Street, Sheung Wan
Baked Indulgence x Grace Chan
Baked Indulgence will be popping up at Harbour City with a selection of delectable sweet treats curated by TV personality Grace Chan. The lineup will include a selection of cookies in Neapolitan and strawberry chocolate chip flavours, as well as the bakery’s first cake, in Grace’s favourite Neapolitan flavour in honour of her birthday.
When: From June 1
Where: Kiosk K, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui
Menu Updates
Sushiyoshi
Sushiyoshi owner and chef, Hiroki, has returned to Hong Kong to present his new 19-course omakase in person. The extensive menu reflects the chef’s global culinary journey, as he adds contemporary twists and western ingredients to traditional Japanese dishes and preparation methods. The dining experience is still notably rooted in Japanese culture, with Edomae-style sushi and sashimi. Notable dishes include the Uni Gougère which masterfully melds gruyère cheese with fresh homemade uni powder, and the bonito sashimi wrapped with kombu tsukudani, chives and Japanese mustard dipping sauce. Chef Hiroki’s intentional yet unprecedented combination of flavours reveal a new complexity of tastes and textures, elevating fresh ingredients to innovative new heights.
Where: 1/F, The Otto Hotel, No. 8 Cameron Road, Tsim Sha Tsui, Kowloon
Aria
Aria brings authentic Italian cuisine with innovative flair to the heart of Lan Kwai Fong. Helmed by Chef Andrea Zamboni, Aria presents four new menus including the daily omakase menu that feature inventive and delightful dishes highlighting fresh produce arriving that day. Likewise, the à la carte menu is inspired by tradition but informed with modernity and innovation – the spring onion risotto takes the humble spring onion and dissects it for a mouthwatering dish. The green section is dressed with vinegar and then dehydrated to form a powder, the central part is juiced raw to preserve its savoury, bitter taste, and the onion bulb is cooked, juiced and then reduced to molasses for a sweet syrup that rounds out the flavours. The four-course executive lunch offers a speedy solution to fine dining, while mama’s home cooking menu highlights Italian comfort food.
Where: 24/F, California Tower, Lan Kwai Fong, Central
Haku
Haku has welcomed Executive Chef Rob Drennan to further the restaurant’s international and creative approach to traditional Japanese fare. Chef Drennan formerly worked at three-Michelin starred Maaemo in Oslo, as well as Oklahoma, Texas and Portland in the United States. The chef has created brand new dishes since arriving at Haku this year, crafting a tasting menu that pays homage to the restaurant’s unique cooking philosophy and its love of fresh, quality ingredients. A comforting and delightful dish is the Japanese fish soup served with asparagus, radish, and curry leaf oil, while another indulgent dish is the caviar and foie gras chawanmushi.
Where: Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
Editor
Carina Fischer
