Set to open in July, Sip Song – Thai Eatery & Bar will be joining beach side favourite and Maximal Concepts alum, Limewood in Repulse Bay. Serving up authentic Thai street food, the menu is inspired by the beach culture of the Southern Thai coast and the food of Bangkok night markets, with the relaxed and beach-chic interiors also reflecting this. Head Chef Nuch Srichantranon is a Bangkok native who grew up taking regular trips to the beaches of his mother’s hometown of Satun, in South Thailand. He recalls the vivid sights, smells, and sounds of the night markets when visiting as a boy, which in turn have helped influence this new spot and his goal of “bringing back the focus to dynamic Thai flavours and fresh quality ingredients, whilst incorporating influences from my time cooking in Australia.” Signature menu items will include “Don’t Tell Mom” Roti Pancake with BBQ pork neck, chilli jam, spring onion, fresh herbs, crispy shallot; Thai Son-in-Law Scotch Egg with minced chicken, crispy shallot, chilli; Whole Steamed Mullet Fish; and Ube Ice Cream with coconut, taro chips, salted peanuts and Thai whiskey caramel.

Sip Song – Thai Eatery & Bar, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong

Hot on the heels of Taqueria Super Macho, Black Sheep is at it again with the opening of Rajasthan Rifles this June. After the success of city favourites such as New Punjab Club and Hotal Colombo, the acclaimed restaurant group is venturing back to the Indian subcontinent and welcoming the Anglo-Indian mess hall to its wide range of eateries. As the groups first foray at The Peak, the new opening is situated next door to the new Bread Street Kitchen, and the restaurant promises sprawling views of Hong Kong. Menu items include everything from Tandoor-grilled meats and creamy curries to the “Company Special” Lamb Biryani, along with the British-inspired Bread & Butter pudding for dessert.

Rajasthan Rifles, Shop G01, G/F, The Peak Galleria, 118 Peak Road, The Peak, Hong Kong, www.rajasthanrifles.com

Opening on Tuesday, 18 June, Louise is the much-anticipated new opening from JIA Group and Michelin-starred chef, Julien Royer. We first heard word back in April that the new restaurant would be taking the location in PMQ that previously housed Aberdeen Street Social, only shortly after Royer’s Singapore based restaurant, Odette, picked up the top spot in the 2019 Asia’s 50 Best Restaurants list. Taking a traditional, yet casual approach to French fare, Royer stated that “Louise allows me to really go back to my roots, and rediscover the heritage recipes that I grew up with”. Foodies across the city will be pleased to hear that the restaurant will be taking bookings from Saturday, 1 June, ahead of its opening on Tuesday, 18 June.

Louise, G/F, JPC, PMQ, 35 Aberdeen Street, Central, Hong Kong, 2866 0300, [email protected]

Open now, The Leah promises to serve up a menu of comfort food classics, quality drinks and a garden party-like atmosphere. With menus created by Chef James Sharman, it offers “British food done right”, with hearty favourites on the menu such as Scotch Egg & Soldiers (duck egg wrapped in sausage and breadcrumbs), Chicken, Leek & Bacon pie, and a show-stopping Beef Wellington. For drinks, think happy hours and after-dinner brews, with offers ranging from enticing cocktails, international ales and non-alcoholic options. Keep an eye out for our review coming soon.

The Leah, 308 & 311 Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong

Promising to be a sensational Yakiniku dining experience, Wagyu Vanne by Gosango is now open in Causeway Bay and features traditional Japanese grilling with a subtle Western twist. The brainchild of celebrity chef Vanne Kuwahara (founder of Tokyo’s Ebisu), this culinary concept will continue its relationship with Hiyama, one of Japan’s oldest meat suppliers, bringing its finest cuts to Hong Kong. Give its ten-course tasting menu a go ($998), with highlights including Wagyu sushi, daily special meat cut in “Shabu Shabu” style with shaved truffle and A5 Wagyu Chateaubriand that will be cooked in front of you. Or take your pick from its a-la-carte menu, there’s something on it for every beef lover – including beef-scented tea!

Wagyu Vanne by Gosango, 1/F, Tower 535, 535 Jaffe Road, Causeway Bay, Hong Kong, www.gosango.com.hk/wagyu-vanne

Adding a sixth location to its ever-growing empire, Feather & Bone is now open in Wan Chai! Sticking true to its roots, the new location offers up the same high-quality butchers counter, deli items and fresh produce to take away, along with an in house restaurant for customers to eat in. All-day dining dishes include everything from Eggs Benedict, Steak Sandwiches and Full English Breakfast, to Beef Burgers, Truffle Mac ‘n’ Cheese and much more, along with a selection of freshly prepared meat dishes from the Butchers Counter, served with your choice of side and sauce.

Feather & Bone, G/F, 5 Luard Road, Wan Chai, Hong Kong, www.featherandbone.com.hk

There must be something in the air this month, as along with Sip Song – Thai Eatery & Bar opening in Repulse Bay, COCONUTS Thai Bar & Grill will be coming to Deep Water Bay! Perfect for enjoying in the summer months, COCONUTS will be open all day long from 11am to 11pm and offers up a taste of modern Thai beachside dining. Menu highlights include Spicy Papaya Salad with Crispy Soft Shell Crab; Tuna Tartare with fresh Thai herbs of Spice & Citrus and Thai Corn Chips; Whole Salt Baked French Seabass in lemongrass, Thai Basil, Kaffir with Bird Chilli Dip and much more, and the restaurant also offers Asado grills and roasts to go all week for lunch and dinner. Head down on weekdays and enjoy Gin O’Clock (from 5pm to 7:30pm), and don’t miss the weekend “Sunset Sessions”, beginning from Saturday, 8 June, complete with live DJs spinning a mix of deep house, dance, classics and electro.

COCONUTS Thai Bar & Grill, G/F West Block, Island Road, Deep Water Bay, Hong Kong, www.facebook.com/Coconuts

If you’re looking for affordable new eats in Sai Ying Pun than look no further than freshly opened Bingaz. Created by the team behind The Den and TM’s by The Den, Bingaz is sweetly named after the owner’s pet name for her son, and serves up an eclectic menu of Asian street food favourites. Everything on the fusion menu promises to be freshly homemade (right down to the soup broth!), with featured items including Wagyu Beef Skewers ($28), Massam-inspired wings ($10), and Seafood Laksa ($68), along with a rage of teppanyaki dishes. Promising big flavours at value for money prices, it’s sure to be a new High Street hit.

Bingaz, 64 Third Street, Sai Ying Pun, Hong Kong, www.facebook.com/bingazstreetfood

Now open in Tai Hang, KONA is inspired by traditional Japanese Kappo cuisine, with Executive Chef Yip Chun Ki giving a contemporary twist to classic ingredients. Focusing on stellar seasonal ingredients, KONA promises to delight all the senses, and bring gourmands an unforgettable dining experiencet. STandout dishes from the a la carte menu are sure to include Sea Urchin (served with lobster broth jelly and egg sabayon), Monaka Wafer (made with foie gras and cheese), Neck Meat (gun smoked chicken), and Wagyu Beef Bowl (sukiyaki style, with summer truffles). Reflecting its combination of the traditional and the contemporary, KONA’s interiors use natural materials and cool tones for a Zen-like and sophisticated ambience.

KONA, 16 Lin Fa Kung Street West, Tai Hang, Hong Kong, www.facebook.com/KONA-Hong-Kong

It may be summer, but hot pot lovers that are looking for a fresh new spin on the classic dish should check out newly opened Beauty in The Pot. Since opening its original branch in Singapore in 2104, the restaurant has gained a following for its Signature Health and Beauty broths. Promising to bring “a place where good ingredients, good broths, good tastes, good health, good service and good people come together”, Beauty in The Pot will be serving up fragrant and flavour-packed broths, with powerful Szechuan spices and chilli oil from China, and nourishing and health-promoting herbal soup bases from Taiwan. Favourite soup bases include the Signature Beauty Collagen Broth, Cooling Coconut Broth and Longevity Wild Pine Mushroom Broth, with a variety of fresh and specially selected ingredients such as Signature Homemade Fish Tofu, Crab Roe Prawn Paste and Fried Beancurd Skin available to add to the soup bases.

Beauty in The Pot, Shop 803, 8/F, Gala Place, 56 Dundas Street, Mong Kok, Kowloon, Hong Kong