The Indian restaurant promises to deliver recipes from a forgotten era and promote lesser known culinary practices such as dastarkhwan – an opulent table setting.
2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central
2. Citrino da Yoshinaga Jinbo
Tokyo-based Japanese-Italian fine dining juggernaut Jinbo Minami Aoyama is opening an offshoot in Hong Kong. Patrons can look forward to Italian cuisine meticulously prepared with Japanese ingredients.
Chef Yoshinaga Jinbo is known to pay particular attention to his vegetable dishes, a habit developed because he did not like vegetables when he was growing up.
2/F, 18 On Lan Street, Central
3. GlowBall
Get ready to summon your inner child and dive into an immersive experience at GlowBall Hong Kong, the city’s first ball pit cocktail bar.
This pop-up venture features a pit filled with 750,000 glowing balls, a dedicated cocktail bar, and a DJ booth. Designed for adults seeking fun and nostalgia, GlowBall offers 60- and 90-minute sessions in a 700 sq ft (65 sq metre) ball pit accompanied by cocktails. Expect a vibrant atmosphere.
2/F Hilltop Plaza, 49 Hollywood Road, Central
4. Vesu Pizza Bar
Vesu Pizza Bar presents Neapolitan pizza made using fresh combinations of local ingredients. Signature pies include the “I’ll Be Bok” pizza, featuring bok choy cream, mozzarella, minced crispy pork, and a dash of vinegar and ginger.
Housed in the One Peking Road building, the pizzeria offers creative cocktails and views of the Hong Kong skyline.
30/F, 1 Peking Road, Tsim Sha Tsui
5. Nine One
Nine One is headed by Indian-Portuguese self-taught chef Samaira Kavatkar, who cooks Indian food using modern techniques.
Nine One’s menu features its signature dish of East Indian chicken khudi, the meat simmered in a rich masala gravy, and vegetarian options such as Summer On A Plate, a tomato and burrata salad with an Indian twist in the form of a coriander-based chatpata chutney.
Shop G80-G85, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui
6. Nook
Get ready for a new street food experience in Quarry Bay. Filled with books and old toys, Nook welcomes you as if you were visiting a friend’s home in the 1960s or 70s.
The menu is nostalgic but with contemporary updates, and features items such as truffle siu mai, spicy fish balls, rice rolls that use blueberry syrup instead of hoisin sauce, and quesadillas with Yeung Chow sauce (which usually tops fried rice).
On the drinks front, you can wash down your meal with cha chaan teng-inspired cocktails such as a red bean punch or vodka-infused Yakult.
Shop 4, AIA Hong Kong Tower, 734 King’s Rd, Quarry Bay
7. Bamboo Thai
Bamboo Thai opens a new branch at The Southside in Wong Chuk Hang, in late June. The restaurant presents serves Southeast Asian dishes with a modern twist. Diners can enjoy a wide range of appetisers, seafood and noodle dishes.
Shop 204, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
8. Duan Chun Zhen
Introduced to Hong Kong in 2020, Duan Chun Zhen has opened a new branch in Wong Chuk Hang. Like its restaurants in Wan Chai, Mong Kok, Tsuen Wan and Tseung Kwan O, it serves classic Taiwanese dishes such as braised beef noodles. Exclusive to the new branch are a selection of marinated dishes.
Shop 205, 2F, The Southside, 11 Heung Yip Road, Wong Chuk Hang
9. Cocofour
A hotpot institution in mainland China known for its soup base made with fresh chicken and water from exactly four coconuts (hence the name), a tradition from Hainan, has landed in Mong Kok. During the summer season, durian can be added to the soup base.
Shop 402-403, 4/F, MOKO, 193 Prince Edward Road West, Mong Kok
10. Digreen
A popular soft-serve ice cream establishment from Macau has opened in Hong Kong. Known for its Vitasoy melon milk soft serve that is served inside half a musk melon, its selection also includes items such as strawberry soft serve ice cream and dragon fruit smoothies.
Shop 7C, Yue Wong Building, 7-9 Fa Yuen St, Mong Kok
11. Gyoza And
Japanese dumpling fans can rejoice as one of the best establishments representing the genre has opened its first offshoot in Hong Kong. The interiors exude the vibe of backstreet meshiya (or midnight diners) in Japan.
The small space keeps things simple with a straightforward menu of boiled or pan-fried dumplings, including a daily special.
Upper Ground, 76 Wellington St, Central
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