Sassy scopes out Hong Kong’s newest eateries
Because Hong Kong’s dining scene is ever changing, we want to give you a head’s up on all the latest restaurants that have opened in our beloved city. From contemporary fine dining to Michelin-starred ramen, here’s what’s new in the 852.
A new Japanese fusion resto has opened its doors in TST, featuring items such creative as Japanese style Lobster Bisque ($68) Wild Mushroom Truffle Soup ($59) and Kumamoto A5 Wagyu Beef with Flaming Butter ($288), we can’t wait to go and try these items for ourselves!
Wulu Bar and Restaurant,4A Granvlle House, 41C Granville Road, Tsim Sha Tsui, Kowloon, Hong Kong www.facebook.com/Wulu-Hotpot
A new resto is popping up in LKF Tower! Set to open in late June, Fang Fang will serve up contemporary Asian fare, with Executive Chef Kent Lee (formerly of Hakkasan), serving up dishes such as Roasted Duck with Caviar, Short Ribs and Chilean Seabass, along with Asian inspired cocktails. For details and announcements on the opening, check out Fang Fang’s Facebook page.
Fang Fang, 8/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, www.facebook.com/FangFangAsian
Rech is the newest dining addition at the InterContinental Hong Kong Hotel in TST. Featuring fine dining at its best, it is exactly what you’d expect from the first international outpost of Paris’s most famous seafood restaurant. Founded in 1925 by Adrien Rech and reborn by Alain Ducasse in 2007, Rech takes pride in offering the finest seasonal fish and oysters in contemporary cuisine.
Rech, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong, hongkong-ic.intercontinental.com/en/dining/rech-by-alain-ducasse
Read more: Rech: Seaside Vibes with a Stunning view
Hong Kong’s first Michelin-starred ramen eatery, Tsuta, has just opened its doors in Causeway Bay. Known in Japan for its 5-hour queues (let’s hope we don’t have to endure those here in HK!), this delicious ramen place is quite a treat. Sassy tried and tasted, the broth is exceptionally tasty (with absolutely no MSG!), and because it has been brewed for nine hours, each bowl is delicious and full of flavour. Treat yourself to the custom-brewed Shoyu Soba and Shio Soba (made with truffle).
Tsuta, Shop 2, G/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong, www.facebook.com/TsutaHongKong
Bringing the Japanese cuisine of robatayaki to the 852, Akikan Robatayaki has just opened in Causeway Bay. With Chef Kenji Sugihara coming all the way over from Japan, expect a menu filled with grilled meats, seafood and veggies and (hopefully!) lots of Sake.
Akikan Robatayaki, 27/28F Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong, www.facebook.com/akikan.robatayaki.hongkong
Scheduled to open in late June, we’re looking forward to tasting the items on offer at the first restaurant that is owned and operated by Timothy Oulton. Led by Head Chef, Arron Rhodes, the rustic menu will feature modern British classics, British seafood at the raw bar, and classic drinks served in the memory of Sir Winston Churchill.
Gough’s On Gough, 15 Gough Street, Central, Hong Kong, www.facebook.com/goughsongough