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HOT NEW TABLES August 2019: New Restaurants In Hong Kong

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NECTAR

Taking the home of Grassroots Pantry on Hollywood Road, NECTAR will continue serving innovative and forward-thinking plant-based food, but in a fine dining setting. Created by Peggy Chan, the next generation restaurant will be open daily (except Tuesdays) for lunch and dinner. For dinner service, guests will have the choice of a five, eight or 12-course tasting menu, while a three-course set menu will be offered for weekday lunches, along with a free-flow offering at weekends and on public holidays. Talking of the new concept, Chef Chan explains “”While Nectar provides an elevated and more sophisticated dining experience [to Grassroots], we remain committed to educating and empowering diners on conscious eating, exploring ethical sourcing and how our decisions impact the environment”, with the multi-course menus featuring “nutrient-dense ingredients that nourish the mind and body, spark curiosity and protect the environment”. Set menu dishes will include the likes of freshly made in-house vegan pasta with maitake mushroom and summer truffles; moringa cream, banana kefir syrup, zero-waste banana flour sponge and homemade vegan and gluten-free kaitafi pastry; and even an exact replica of slow-cooked lobster bisque, using roasted Shimeji mushroom, annatto seeds and saffron. The brunch offerings will focus on reinvented, plant-based versions of classic dishes, such the caesar salad (made with butterhead leaves, dehydrated shiitake bacon, 14-day cultured parmesan, and raw cashew caesar), along with other dishes that include BBQ Popcorn with celery slaw and cashew sour cream, a koji carrot crepe topped with pine nut custard and a range of wholesome deserts.

NECTAR, Shop D, G/F, CentreStage, 108 Hollywood Road, Central, Hong Kong, wwwnectarexperience.co

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KIKANBO

Known as one of Tokyo’s most popular ramen joints, KIKANBO is opening its first Hong Kong location in Causeway Bay this August. Established in Kanda, Tokyo in 2009, “KIKANBO” is famous for its Karashibi Miso Ramen, with the complex miso-based broth made with “original formulation miso”, pork, chicken, seafood and several kinds of vegetables. Diners have five levels of spiciness and numbness to choose from, with the bowl of steaming soup topped off with noodles of three different thicknesses and star anise flavoured succulent, sweet-braised pork belly. Selling a whopping 27,000 bowls of ramen each month, with queues outside its Ikebukuro and Kanda stores in Tokyo daily, we’re sure that it’s also going to be a hit with the Hong Kong crowds.

KIKANBO, G/F, 530 Jaffe Road, Causeway Bay, Hong Kong

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ROOT

Now open in Central’s H Code ROOT is set to combine French cooking techniques with Asian ingredients and creativity, with sustainability firmly at the heart of its culinary philosophy. Helmed by Executive Chef Vito Chan, the kitchen creates all dishes using the best seasonal ingredients, with each item selected carefully from sustainable, organic sources, with preference given to smaller and local producers. For a limited-time, the restaurant will be serving a tasting menu, starring the freshest mushrooms and truffles from around the world. Priced at $1,380, the eight-course menu features the likes of scampi and cèpes mushroom puree wrapped in a light tofu skin; sous vide Hokkaido scallop with sautéed truffle flower, French caviar and bamboo fungus; and a home-made black truffle ice-cream covered in a lemon and almond cream sauce; along with light, sweet Porcini mushroom madeleines and Petit Four, to cap off the meal.

ROOT, 7/F, Low Block, H Code, 45 Pottinger Street, Central, Hong Kong, www.facebook.com/rootinhcode

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NOVE

Open now in the heart of Central, NOVE is serving contemporary Chinese cuisine and dim sum favourites. The red lantern adorned restaurant is helmed by renowned Executive Chef Wong Yiu Por and Chef Poon Kwai Chung. Pooling their combined experience, Chef Wong is set to give traditional dim sum a creative twist, while Chef Poon will be offering his expertise in Chiu Chow-style marinated delicacies. Favourite dishes are sure to include the Signature Steamed Pork Belly Buns, Sliced Goose and Steamed Xiao Long Bao with Lobster Bisque.

NOVE, 9 Li Yuen Street East, Central, Hong Kong, www.facebook.com/novechinesekitchen

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Mina House

Mina House is the latest concept to open in the revamped Peak Galleria. The all-day dining and dessert restaurant may have a savoury menu, but at this restaurant, the focus is put on dessert. Featuring a 10-seat live dessert station, where chefs create a sense of theatre as they prepare delectable and visually stunning sweets before guest’s eyes, there is clearly a passion for all things sweet here, with Group Pastry Chef Andrew Lau leading the charge. Savoury all-day fare includes the likes of chicken waffle with avocado to mini Wagyu burgers, but we’re heading here for the array of desserts, including the innovative (gluten and egg-free) Modern Cheesecake, the deconstructed mille-feuille Napoleon Revolution and the chocolate lovers dream, Chocolate Texture. For those with a serious sweet-tooth, opt for the free-flow dessert option ($158 per person), a two-hour affair featuring over 20 desserts from decorated trolleys – including everything from mini cinnamon rolls and Tonka bean pate de Choux, to green tea Shiso layer cake and rose strawberry cupcakes.

Mina House, Shop G03, G/F & Shop 101, 1/F, Peak Galleria, 118 Peak Road, The Peak, Hong Kong, www.thefoodstoryhk.com/minahouse

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Café Bohème

Bringing together the cuisines of Southern France and Italy, Café Bohéme is the latest addition to the French Creations family. Situated right on the waterfront in the Art Park in West Kowloon, the new opening offers serene views of Hong Kong Island, and will serve a menu of delights from both countries.

Café Bohème, Unit 6, G/F, 20-22 Museum Drive Art Park, West Kowloon, Kowloon, Hong Kong, www.facebook.com/cafebohemehk

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KFC Concept Store

Known worldwide for its secret “11 herbs and spices” dredged fried chicken, KFC is taking things to the next level with its brand new Concept Store in Causeway Bay. Along with its classic deep-fried offerings, the new location will also be serving a range of freshly-cooked to order dishes, including the likes of the “Chizza” ($88) – featuring a giant KFC chicken fillet as a pizza base and topped with cheese and pineapple, along with Baked Rice with Chicken Fillet Combo ($52) and an Oven-glazed Hot Wing Platter ($88). Set over three floors, the new opening will feature a ground floor street-level grab-and-go “sweet box” for desserts and ice creams lovers; a first floor of self-ordering kiosks with modern bar seats; and third floor dining room, seating up to 150.

KFC Concept Store, G/F, 1/F & 2/F East South Building, 479-481 Hennessy Road & 29 Percival Street, Causeway Bay, Hong Kong, www.kfchk.com

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