Keep up to date with Hong Kong’s ever-changing dining scene with our roundup of the best new restaurants to open this month!
Looking for some new dining inspiration for the weeks ahead? Because Hong Kong’s food scene is ever-changing, we want to give you a heads up about all of the new restaurants that are set to open in our city this month. From Spanish steak to spicy noodles and premium Italian eats, here’s where (and what!) we’re eating in Hong Kong this March.
Meat-lovers rejoice! New in from the team behind contemporary tapas bar Pica Pica, RUBIA pays homage to all things beef. But this isn’t just any old beef – we’re talking premium cuts of the highly-prized Galician Blond variety, hailing from Northern Spain. Served with hand-cut “Patatas Fritas”, sweet smoked piquillo peppers and mustard dressed greens, it’s a recipe for steak heaven. Also on the Taberna-inspired menu – tapas! Standout dishes include the “Huevos Rotos” ($95), a heady concoction of broken fried eggs mixed with chorizo or morcilla served atop RUBIA’s fries, and the Spicy Potato and Beef Bomba ($65). In the mood for something lighter? Head downstairs to enjoy the Bar Menu consisting of light bites and a range of cheese and cured meats! As for the drinks, RUBIA boasts an impressive line up of Spanish wines, as well as signature cocktails such as the RUBIA Old Fashioned ($140).
Coming soon to Sai Ying Pun, LucAle promises premium Italian eats served with a side of relaxed neighbourhood vibes. Helmed by two of Italian fine-dining’s most well-known chefs – Alessandro Angelini (who most recently led the kitchen at Shangri-La’s Angelini) and Luca De Berardinis (of Conrad fame) – guests can look forward to a hearty meal of pasta, seafood and prime cuts of Italian meat, washed down with a selection of artisanal biodynamic wines sourced straight from Italy. Menu highlights include the indulgent Cappelletti Di Bolognese Bianca ($158), filled with white bolognese sauce and adorned with a premium Parmigiano Reggiano crumble, alongside the Chitarrino Al Tartufo Nero ($198), consisting of spaghettini “Chitarra” style, with black truffle, pecorino cheese and walnut bread crumbs. Of course, we’re already eyeing up the dessert menu. Bring us the Nutella Broken Pie ($88), served with strawberries and lychee STAT.
HOT ‘N’ MEEN
We firmly believe that you can never go wrong with a big bowl of steaming noodles and with the arrival of new delivery-only concept HOT ‘N’ MEEN, it seems we’re not the only ones! Brought to us from the team behind spicy Sichuan mainstay Chilli Fagara, it serves up ten slurp-worthy noodle bowls, ranging from the fiery Mouthwatering Chicken Noodles in Chilli Sauce ($78) and classic Dan Dan ($68), to the milder Braised Five-Spice Sliced Beef Soup Noodles ($78), to name but a few. Ideal for an office lunch, hangover indulgence or late-night feast (it’s open from noon til 10:30pm!), HOT ‘N’ MEEN will be available on Deliveroo from early March. Make sure to check out the lunch sets, which include a noodle dish and appetiser for just $98.
HOT ‘N’ MEEN, available on Deliveroo from early March
Quarry Bay favourite Ask for Alonzo migrates westward for the opening of its second location in eclectic Tai Hang. Serving dishes inspired by the Mediterranean provinces of Italy, this cosy 35-seater trattoria is the place to go for all things comfort. Look out for special celebratory dishes exclusive to its Tai Hang outlet, such as the Deluxe Spaghetti Carbonara ($188), topped with wholesome shavings of Roman guanciale pork brought back from Italy by Alonzo himself. And don’t miss Ask for Alonzo’s weekly specials, which will include the infamous TLC selection of dishes. We can’t wait for the TLC Panini ($128) to make an appearance, complete with Bolognese ragout, melted mozzarella and red cheddar, complete with parmesan fries.
Set to open this month, Lobster Shack is the latest restaurant from Bistro Concept Group – home to Flying Pig Bistro, El Macho and Flying Pig Deli Social. Opening on Sai Ying Pun’s Second Street, Lobster Shack is set to specialise in all things seafood (which has been specially imported from Canada!), and promises to be a relaxed spot that’s perfect for catch-ups and satisfying those seafood cravings! Highlights on the menu are sure to include the Seafood Tower (featuring a platter of oysters, smoked salmon, potted crab, whole lobster, mussels and shrimp), along with grilled lobster tail (served with garlic lemon butter, fries and salad), scallop ceviche, fresh Canadian oysters and many more. Once open, Lobster Shack will be welcoming guests Monday to Friday, 11am to 11pm, and on weekends, 9am to 11pm.
Lobster Shack, 6 – 8 Second Street, Sai Ying Pun, Hong Kong, www.facebook.com/lobstershackhk
A long-time favourite of ours in Wan Chai, Samsen has been serving authentic Thai street food and boat noodles since it opened in 2016, and it has now expanded to Sheung Wan! Found on Jervois Street, the second location is open now for dinner only from 6:30pm (Tuesday to Sunday). Expect to find Samsen signatures on the menu along with new items such as Khao Soi, and curries served with freshly-made Roti.
Samsen, G/F, 23 Jervois Street, Sheung Wan, Hong Kong, www.facebook.com/SamsenHK
Open now in K11 Musea, Mr Ming’s Chinese Dining is the latest restaurant from Ming Fat House. The group is behind city favourites such as Dr. Fern’s Gin Parlour and Foxglove, so the new opening is sure to impress. True to the group’s penchant for basing its concepts on fictional characters, Mr Ming is “an avid fan of the Chinese Arts, a writer of poetry, a collector of historical artefacts, and a lover of food and wine” and is said to express this throughout the restaurant with “the many secret recipes showcased, the fine-detailed artwork and collection of coins emblazoned, and his personal selection of boutique wines on offer.” The soft opening menu includes dim sum dishes such as Shanghai pan-fried buns, Beijing soup dumplings, Mrs. Pound’s shrimp dumplings and more, along with delights such as salt and pepper tofu cubes, deep fried Szechuan spicy chicken and Ming’s roasted goose.
Serving Michelin-starred Cantonese cuisine, Ming Court is now open in Wan Chai. Part of Langham Hospitality Group’s collection of restaurants, the new opening sets out to offer creations that showcase an artful balance between modern sensibilities and traditional Cantonese craftsmanship. Guests can look forward to a refined dining experience, underpinned by authentic Cantonese culinary techniques using the best globally-sourced produce. As well as brand new speciality dishes – including sautéed tiger prawn slices with asparagus, and steamed scallops stuffed with minced shrimp and crab roe – the opening will feature an interactive, multisensory Chef’s Table experience designed for eight-to-ten guests in the private dining room, a set lunch menu, and even a new bar menu featuring Chinese tapas dishes and specially designed tea-based cocktails.
Ming Court, Level 2, Great Eagle Centre, 23 Harbour Road, Wan Chai, Hong Kong, www.mingcourt.com.hk
Known for offering Hongkongers premium meats and deli produce, Feather & Bone has newly opened an eighth location in Tseun Wan. As the brand’s biggest store yet, the new opening will feature a 1,400 square foot shop, 2,000 square foot restaurant and 2,900 square foot waterfront terrace. If dining in, shoppers in Tsuen Wan’s buzzing OP Mall can enjoy everything from coffee and brunch to all-day dining, dinner and drinks. An expansive butcher’s counter will also offer the opportunity to hand-pick steak and other expertly-carved cuts of fresh meat to takeaway.
Feather & Bone, Shop G09, G/F, OP Mall, 100 Tai Ho Road, Tsuen Wan West, Kowloon, Hong Kong, www.featherandbone.com.hk
Read more: Where To Go For Steak In Hong Kong
Sweet-toothed readers, listen up! Cinnabon is heading in Hong Kong this February. Opening in Tai Kok Tsui’s Olympian City, the US bakery chain is set to bring its iconic cinnamon rolls to the city. The official opening date has yet to be announced, but Hong Kong diners can look forward to trying sweet and sticky delights such as the Classic Cinnamon Rolls®, Chocobon and Caramel Pecanbon.
Cinnabon, G06 ,G/F Olympian City 2, 18 Hoi Ting Road, Kowloon, Hong Kong, www.cinnabon.com
Newly opened in Quarry Bay’s K11 ATELIER, Campsite is inspired by the great outdoors. Taking its cue from campsite cooking and “glamping”, the restaurant is decked out with a wooden aesthetic, and is committed to serving food made with fresh and sustainable ingredients. Open on weekdays from 9am and on weekends from 11am, diners can expect an all-day menu, featuring everything from English breakfast, waffles and eggs and avo toast, to set lunch options and drinks.
Campsite, Shop 5, Ground Floor, K11 ATELIER, 728 King’s Road, Quarry Bay, Hong Kong, www.campsite.com.hk
Coming to the city this month from Pirata group, The Pizza Project is a brand new pizzeria concept. Opening its doors this January, the casual eatery promises to bring the same straightforward charm and quality dishes as city favourite Pici, but with a focus on pizza. The menu will feature not only a selection of handmade pizzas, but also a range of freshly-prepared starters and decadent desserts. Located on Central’s Peel Street, the new opening is helmed by Pirata Group veteran Chef’s Andrea Viglione and Davide Borin and Pici Operations Manager, Nacho Lopez – with the team no doubt wanting to recreate the success of the casual pasta bar. Read Team Sassy’s review of The Pizza Project here.
The Pizza Project, G/F, No.26 Peel Street, Central, Hong Kong, www.facebook.com/thepizzaproject.hk
Read more: Where To Get The Best Pizza In Hong Kong
World-renowned pastry chef, Dominique Ansel is opening his first location in Hong Kong this month. Sure to please pastry-fans city wide, Dominique Ansel is acclaimed across the globe for his patisserie skills (not to mention as the creator of the Cronut), and is set to bring a brand new menu of sweet treats to the city this January. Promising an entirely new concept featuring pastries and treats created exclusively by Chef Dominique just for Hong Kong, bespoke creations include the likes of Mochi Peanut Chausson, Macaroni Cheesecake, Lemon Tea Juice Box and more.
Dang Wen Li by Dominique Ansel, Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong, www.dangwenli.com
Officially set to open its doors this month, Pondi is a collaborative concept from the teams behind BlackSalt and BRUT!. The vibrant restaurant features old world flavours and unexpected wine pairings, with a menu full of bold flavours, tapas-style plates and traditional home-style favourites. Labelling itself as “an ode to Pondicherry”, the restaurant takes its cues from the old French colonial settlement in India, with plates taking inspiration from both cuisines. Menu items include yogurt croquettes, prawn etouffee with milk bread French toast, butter chicken liver terrine and confit duck leg bon bon – not forgetting the concise and well-curated list of wines, aperitifs and sherries on offer.
Pondi, 14 Fuk Sau Lane, Sai Ying Pun, Hong Kong, www.facebook.com/pondihk
After launching back in May, 2019 on Deliveroo Food Market, SHAKA Rolls is now available at Pololi’Ona’s flagship in Causeway Bay. Bringing American-style sushi rolls to Hong Kong, signature SHAKA Rolls include the likes of the Dragon Bomb Roll ($88) with shrimp tempura, unagi, avocado, cucumber, tempura crunch and spicy tobiko mayo, the Crazy Philly Roll ($108) with fresh salmon, cream cheese, cucumber and topped with torched salmon and tobiko mayo, and the Dynamite Roll ($98) with spicy tuna, jalapeno and ikura. As a new addition to the menu, the Causeway Bay location will also serve SHAKA Dons. The selection of protein packed dons include Tuna Trio Don ($118) with tuna tataki, spicy tuna and spicy aburi tuna, and Shaka Don ($138) with ikura, scallops, tuna tataki and salmon slices.
SHAKA Rolls, Pololi’Ona, Shop C, Fashion Walk Food Street, 58-64 Paterson Street, Causeway, Bay, Hong Kong, www.instagram.com/ShakaRolls
Shake Shack has been busy over the last few months, opening not one but two new locations! Its fourth location in Times Square opened at the end of 2019 and was closely followed by a fifth shop in Elements Mall. So burger lovers in the city can now get their fix of ShackBurgers, cheese fries and hand-spun shakes in Causeway Bay and in Tsim Sha Tsui!
Shake Shack, Shop B217-B219, Basement 2, Times Square, Causeway Bay, Hong Kong
Shake Shack, Shop 1005-1006, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Kowloon, Hong Kong, www.shakeshack.com.hk
Featured image courtesy of HOT ‘N’ MEEN, image 1 courtesy of RUBIA, image 2 courtesy of LucAle, image 3 courtesy of HOT ‘N’ MEEN, image 4 courtesy of Ask for Alonzo, image 5 courtesy of The Lobster Shack via Facebook, image 6 courtesy of Samsen via Facebook, image 7 courtesy of Mr Ming’s Chinese Dining via Facebook, image 7 courtesy of Ming Court, image 8 courtesy of Feather & Bone, image 9 courtesy of Cinnabon, image1 10 courtesy of Campsite, image 11 courtesy of The Pizza Project, image 12 courtesy of Dang Wen Li by Dominique Ansel via Facebook, image 13 courtesy of Pondi via Facebook, image 14 courtesy of Shaka Rolls via Instagram, image 15 courtesy of Shake Shack Hong Kong via Instagram.