Soft opening this month, Sichuan Lab is set to combine modern creativity and authentic Sichuan cuisine. Helmed by Executive Chef Kenny Chan, who is known to elevate traditional Sichuan cuisine to the next level with his own style, dishes on the menu will feature a spicy selection of authentic flavours, along with an assortment of hot pot delicacies. Dishes include Sichuan delights such as Poached mandarin fish slices in chilli broth, Crispy chicken dices with dried chillies and Sichuan peppercorns, Mapo bean curd with minced beef and Tan Tan noodles, with hotpot soup bases such as Hot and spicy butter broth and Braised spicy chicken with 33 kinds of herbs and spices also available. The menu will be accompanied by a wide selection of cocktails, sakes and wines.
Sichuan Lab, G/F, 28 Tai Wo Street, Wan Chai, Hong Kong, www.facebook.com/sichuanlab
Coming to the 852 this month, and from the team that bought us Wan Chai favourite, FRANCIS, is Mr Brown. The new neighbourhood grill and smokehouse will open its doors on Ship Street and will again be helmed by Head Chef Asher Goldstein, of FRANCIS. Bringing together his passion for barbecue and culinary influences from the Mediterranean, the menu is set to feature everything from homemade breads and butters to fish, meat and seasonal vegetables, all cooked simply to bring out the very best of the quality ingredients. Drinks at Mr Brown will feature a selection of international craft beers, along with a curated selection of small wine producers, chosen by Sommelier Simone Sammuri. As FRANCIS was one of our favourite openings of 2018, we have high hopes for Mr Brown when it opens its doors at the end of February.
Mr Brown, G/F, 9 Ship Street, Wan Chai, Hong Kong, www.mrbrownhk.com
With the sad news that Stone Nullah Tavern in Wan Chai closed its doors at the end of January, comes with it word of a brand new restaurant. Still operated by Red Sauce Hospitality, the newly launched Fini’s (set to open on 1 February) will serve up a new wave of Italian-American favorites. The menu will include classics such as New York-style pizza, Fried Calamari (served with ‘nduja-laced marinara), Eggplant Parmigiana Supreme and a range of pasta dishes (all priced at $88). Along with the unveiling of Fini’s in Wan Chai, SoHo favourite Linguini Fini is getting a makeover too. Complete with a revamped back patio and an updated façade, it will also go under the new name of Fini’s.
Fini’s Wan Chai, 69 Stone Nullah Lane, Wan Chai, Hong Kong
Fini’s SoHo, 49 Elgin Street, SoHo, Hong Kong
VEDA opened its doors in mid-January and is a must-try this month. Housed in the newly revamped Ovolo Central hotel, the restaurant offers up an all veggie menu, that is sure to satisfy vegetarians and meat eaters alike. VEDA is the first venture into the HK dining scene by renowned Australian Chef Hetty McKinnon. Of Arthur Street Kitchen fame, McKinnon is celebrated for creating vegetarian food, that’s not just for vegetarians, and that’s exactly what VEDA does, with dishes on its menu that includes Soba Noodle Salad, Homemade Semolina Potato Gnocchi, Baked Aloo Gobi and Fig Cheesecake with Caramel Sauce. Along with being open for dinner, the restaurant will offer up all-day dining, with a dedicated section of the menu for avocado toast served at breakfast!
VEDA, Ovolo Central, 2 Arbuthnot Road, Central, Hong Kong, www.ovolohotels.com.hk/ovolocentral/veda
Read more: VEDA: The Vegetarian Restaurant That’s Sure to Satisfy Meat Eaters
Following on from the opening of Aulis last month, Roganic is the second restaurant to be opened in Hong Kong by acclaimed British chef, Simon Rogan. Opened previously as a two-year pop-up in London’s Marylebone (and later as a permanent fixture in 2018), much like Aulis, Roganic is known for serving forward-thinking and elegant dishes that let the produce do the talking. Roganic Hong Kong is set to continue this success story as the brand’s first international outpost in Asia. With its farm-to-table style of cooking, Roganic aims to carry over elements of Simon Rogan’s two-Michelin-starred L’Enclume while adapting to the local palate in fun and eccentric ways. The restaurant will serve various tasting menus, including a set business lunch (available Tuesday – Sunday, $280), a short tasting menu (lunch and dinner, Tuesday – Sunday, $680) and a tasting menu (lunch and dinner, Tuesday – Sunday, $980).
Roganic, Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, www.roganic.com.hk
Sister restaurant of the newly opened SHÉ in ifc, Redhouse opened its doors last month and is the latest venture from Gaia Group. Serving up modern Chinese cuisine, the tastes and flavours of the dishes will be rooted in tradition, but with a contemporary touch. Diners can expect classics such as Peking Duck, Crispy Roasted Suckling Pig and lunchtime dim sum, along with a range of other roast meats, premium seafood dishes and vegetarian bites. Set on the 23rd floor of California tower, the floor to ceiling windows offer up stunning city views, the perfect spot for lunch, dinner or drinks.
Redhouse, 23/F, California Tower, 32 D’aguilar Street, Central, Hong Kong, www.gaiagroup.com.hk/restaurant/redhouse
Still in its soft-opening, Nhau is the latest Vietnamese restaurant to open in the city. The contemporary menu is built around “nhậu”, which is the Vietnamese ritual of feasting and drinking with friends and family, with all dishes intended for sharing. The likes of fried chicken with homemade siracha sauce and Bánh mì tacos will be on the menu, and are just some of the dishes that Chef Que Vinh Dang has created, drawing inspiration from traditional recipes. Open Tuesdays to Saturday, from 5:30pm to 10:30pm, the restaurant is currently encouraging diners to BYOB, with free corkage!
Nhau, 12 Circular Pathway, Central, Hong Kong, www.nhau.hk