11th June 2023 – (Hong Kong) Hong Kong’s competitive dining scene has no shortage of options for casual weeknight dinners or lavish special occasions. This June sees exciting new additions to keep your appetite satisfied. Whether you’re craving beachside Mediterranean fare, all-you-can-eat Aussie BBQ, or innovative fine-dining Thai cuisine, here are the latest restaurants to add to your dining roster.
Making waves at Lantana Beach Club
Transport yourself to the Mediterranean at the laid-back Lantana Beach Club, the newest member of the Pastis Group on Lower Cheung Sha Beach in Lantau. Feast on casual Greek salads, croque monsieurs, linguine aglio e olio, and quattro formaggio pizzas with an aperitif in hand and sand between your toes. Free-flow party packages let you soak in the sun and the atmosphere.
Open daily 11am to 9pm, Monday, Thursday and Friday. Closed Wednesday except from 11am to 3pm.
Lantana Beach ClubAn authentic taste of Australia at G’Day Cafe
G’Day Cafe brings a taste of Australia to Sai Ying Pun with its pet-friendly terrace and private rooms. Brekkie is served until 6 pm daily so you can enjoy an Aussie-inspired g’sanga bacon and egg sanga or g’day yoghurt bowl at your leisure. Carnivores can tuck into unlimited Aussie BBQ on Tuesdays for $268 or Australian mussels and striploin steak on Fridays for $468. Open Tuesday to Sunday from 11am to 10pm. Tel: +852-5436 5358.
www.facebook.com/GDay-Cafe-and-Restaurant.
G’Day CafeInnovative fine dining at Niras
Acclaimed Thai chef Thitid “Ton” Tassanakajohn of Bangkok’s Le Du, ranked number one on Asia’s 50 Best Restaurants list, brings his culinary talents to Hong Kong this summer. Teaming up with long-time business partner Khun Rungroj “Tao” Ingudananda, Niras will offer Ton’s unique brand of progressive Thai cuisine with the same cooking philosophy and standards as Le Du.
Signature dishes include grouper with Thai kale in choo chee curry, river prawns with rice and tom yum, and duck with potatoes in massaman curry. Heading up the kitchen are co-head chefs Naruemon “Mai” Ratiphuthilap, Ton’s right-hand for eight years at Le Du, and Sarocha “Bua” Rajatanawin, former head chef at Waldorf Astoria Bangkok’s Front Room. Niras will open in K11 Musea, Tsim Sha Tsui this summer. Tel: +852- 3905 3022.
www.instagram.com/nirashongkong.
NIRASHonouring local flavours at The Praya
New to One-Eight-One Hotel in western Hong Kong Island, The Praya champions local ingredients and family recipes reimagined by Hong Kong-born, Australian-raised head chef Samuel Ng. Signatures like master stock beef quintet with grandma’s chilli oil, sourdough spring onion pancakes and grilled threefinger threadfin with 30-year-old salted lemons pay homage to Hong Kong’s culinary heritage.
Open daily from 7am to 11pm. Tel: +852-3181 1666.
The PrayaLA’s Eggslut hatches in Hong Kong
LA sandwich chain Eggslut will crack its seventh Asian outlet in Hong Kong’s Fashion Walk this June, bringing generously stacked breakfast sandwiches and cage-free eggs to the city. Eggslut is renowned for sandwiches like the Slut, coddled egg on top of mashed avocado and potato purée in a brioche bun. Eggslut will open in mid-June in Fashion Walk, Causeway Bay. www.eggsluthk.com.
EggslutRamen Bar Mengokoro Kunimoto ventures overseas
Acclaimed Tokyo ramen bar Mengokoro Kunimoto has set its sights on Hong Kong for its first international opening. Recipes and preparation methods will follow the Tokyo original, using imported key ingredients to maintain quality. Mengokoro Kunimoto’s philosophy of eliminating food waste influences everything from soup bases to noodles and seasonings.
Five signature bowls are available in limited daily quantities: shoyu ramen, shio ramen, tsukemen, maze soba and noukou ramen, known for its rich and dense soup base. Mengokoro Kunimoto will open in Wan Chai.
Shop 2A, G/F, Wing Hing Building, 6-12 Spring Garden Lane, Wan Chai
Elevated teppanyaki at Kaen
Following the recent opening of The Merchants, the second concept launching at Forty-Five in Landmark is Kaen Teppanyaki, helmed by chef Yoshiyuki Sato. Using the highest quality ingredients from Japan and Europe, signatures include wagyu donburi and unaju from the executive lunch menu, teppan-grilled Hokkaido scallops and lobster off the dinner menu and Kumamoto Akaushi wagyu from the Ta-Ke dinner menu. Wander to the lounge for desserts, coffee and tea after your meal.
Kaen Teppanyaki is located on the 43rd-45th floors of The Landmark, 15 Queen’s Road Central, Central.
KaenTonkatsu specialist Tsukanto debuts
Chef-owner Naotaka Ohashi of Tokyo’s one-Michelin-starred Tirpse brings elevated tonkatsu to Hong Kong with Tsukanto. Signature katsu sandwiches feature imported Japanese Kumamoto Rindo pork, enveloped in panko breadcrumbs. Simple sides like thinly shaved cabbage with citrus complete the dish. Tsukanto aims to take the humble pork cutlet from humble to sophisticated.
Tsukanto will open in Elements, West Kowloon.
Shop 1002, Level 1, Fire Zone, Elements, 1 Austin Road West, Yau Ma Tei
Contemporary Korean Fare at Café Joo
Chef Ken Lau of Pano, Palco and Pleka heads Café Joo, offering modern interpretations of Korean street food and fusion combos like Italian- and Korean-inspired stir-fried Jeju octopus with squid ink sauce and roasted tiger prawns with kimchi cream sauce. Decadent desserts include Nutella and banana baked croffle with milk ice cream and chocolate and caramel banana parfait. Café Joo is located on Level 1, Phase 1, New Town Plaza, Sha Tin.
Café JooA stylish spin on dai pai dong cuisine at Soul Guide
As traditional dai pai dongs dwindle, Soul Guide aims to fill the gap for the Instagram generation. The 5,000-square-foot space evokes the atmosphere of dai pai dongs with neon lights and vibrant colours. Updated versions of dai pai dong staples include stir-fried crab, roasted baby pigeon, deep-fried crispy pork knuckle, and steamed eel with garlic and black bean sauce. Soul Guide is located on F/2, Tern Plaza, Tsim Sha Tsui.
Soul GuideDiverse Asian curries at Curry Kingdom
Curry Kingdom offers Asian curries for all tastes using sauces from historic Singaporean brand Amocan. Options include fragrant Thai curries with basil and lemongrass, Singaporean curries with shrimp paste and coconut milk, Indian curries with spices like turmeric and cumin, and mild Japanese curries.
Curry Kingdom is located on Shop 703A, New Town Plaza Phase 1, Sha Tin.
Seafood-focused fusion at Dolos
Twins Kitchen founders Joshua and Caleb Ng team up with Sean Yuen, bassist for math rock band Tfvsjs and experienced chef, at Dolos. The cosy 20-seat restaurant showcases a “food, city and people” concept highlighting Hong Kong’s maritime history. Yuen’s Japanese-French menu includes M9 wagyu beef picanha with smoked oysters and bone marrow sauce, and shima aji with lemongrass, Thai basil and fish sauce gastrique. Dolos is located on G/F, 60 Staunton Street, Central.
DolosTwo new additions to Hong Kong Palace Museum
Nearly a year after opening, the Hong Kong Palace Museum welcomes teahouse Xia and Cantonese restaurant King Lung Heen. Xia evokes Qing dynasty palace cuisine and folk delicacies like stewed bird’s nest, sweet pea cake and Qianlong Emperor’s favourite braised duck with lotus seeds. King Lung Heen offers dim sum and innovative Cantonese fare like braised abalone and goose feet with oyster sauce and sweet and sour Iberico pork with pineapple.
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