Inspired by the coastal taco shacks that litter the roadsides of Baja and Jalisco, Taqueria Super Macho is the latest opening from Black Sheep Restaurants. Slated currently to open mid-to-late May, the restaurant promises to offer up an array of colourful tacos, drinks, dips and more – all served with the group’s custom flair.

We had an early taste and couldn’t get enough of the beef and fish taco offerings, along with the classic Margarita. And for a cool and refreshing mocktail that’s perfect for a hot day, you can’t go wrong with the hibiscus pink lemonade.

Taqueria Super Macho, 33-35 Bridges Street, Sheung Wan, Hong Kong, www.taqueriasupermacho.com

Everyone’s favourite pasta restaurant is opening up its fifth location in Lai Chi Kok this May! Promising to bring its menu of fresh handmade pasta to the heart of Kowloon, the restaurant will be kicking things off with a Pasta Giveaway on Friday, 17 May during lunch at 12pm and dinner at 6pm. The offer will be limited to 200 pasta dishes per time slot, so be sure to head there early to claim your share! Another chance for foodies to get a taste of Pici’s delectable dishes is at Pici’s food truck, which will be stationed at Taikoo Place from Monday, 6 May until Sunday, 19 May (Monday to Friday from 11:30am till 2:30pm), crafting piping hot pasta with ingredients from Impossible Foods.

Pici, Shop G03, G/F, D2 Place TWO, 15 Cheung Shun Street, Lai Chi Kok, Kowloon, Hong Kong, www.pici.hk

KINSHIP is the brainchild of American and British Chefs Chris Grare (previously of Lily & Bloom) and Arron Rhodes (previously of Gough’s on Gough). Set to open in late May, the restaurant will offer up an elegant yet relaxed dining atmosphere, with food that combines the experience of both chefs, who have served at the forefront of Hong Kong’s culinary scene. The soulful and rustic home-style cuisine and farm-to-table concept will make use of family-run local farms and suppliers, including roasted carrots home-grown in the New Territories, and salmon fresh from the cold and crisp waters of the Faroe Islands. 

KINSHIP, 3/F 2-4 Shelley Street, Central, Hong Kong, www.kinshiphk.com

Wine connoisseurs will want to head to the newly opened PIIN Wine Restaurant in Central this month. Found in the H Code building, PIIN is open now and serving a menu of elevated Cantonese cuisine, alongside an expertly-curated wine programme. With the menu made up of a selection of small plates, alongside over 2,000 pours, including up to 100 by-the-glass options, the concept strives to prove that Chinese food and European wines make a perfect pairing. Dishes include Smoky Cold Abalone with Plum Sauce ($198) and Cigar Duck Rolls ($168), which are recommended to be paired with the 2001 Château de Beaucastel, Châteauneuf-du-Pape, along with the likes of Deboned Chicken Wing Filled with Glutinous Rice ($128), and Japanese Bean Curd Braised with Maitake Mushrooms ($108).

PIIN Wine Restaurant, H Code, 2/F, 45 Pottinger Street, Central, Hong Kong, www.piin-hk.com

Now open on Hollywood Road, Kuro Shabu is serving the classic Japanese dish, shabu shabu. Much like the traditional Chinese hot pot, shabu shabu is a one person, one pot Japanese hot pot dish, made using thinly sliced meat and vegetables which are boiled in water and served with a variety of dipping sauces. Premium ingredients featured on the menu include Black Wagyu, Kurobuta and Satsuma Chicken which are all directly sourced from Kuro Shabu’s exclusive farm Nanchiku in Kagoshima, Japan.

Kuro Shabu, Shop C, G/F Centrestage, 108 Hollywood Road, Sheung Wan, Hong Kong, www.facebook.com/kuroshabu

As one of the first restaurants to open in the new Rosewood Hong Kong, The Legacy House offers up an informal Cantonese dining experience, along with stunning Harbour views. Though the spacious main dining room is perfect for a casual lunch, seven private dining rooms are also available for bigger group celebrations. With the menu rooted in the cuisine of Shunde in Guangdong, dishes include Steamed Shanghainese Pork Dumplings, Shunde Fish Soup and sweet and spicy beef, but don’t leave without trying the Jasmine tea Crème Brûlée. Other restaurants also now open in the Rosewood include the all-day dining modern cha chaan teng, Holt’s Café; elegant afternoon tea destination, The Butterfly Room; and late-night jazz, rare spirit and cigar lounge, Darkside.

The Legacy House, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, www.rosewoodhotels.com

Opening at the end of May, Ten Kichi Ya is the latest Japanese export to hit Hong Kong. As one of the country’s top tempura don specialists, the restaurant is set to serve authentic Tendon, Tempura Don in its new location in the heart of Mong Kok. Using no MSG and only fresh ingredients, Ten Kichi Ya promises perfect, non-greasy and crispy golden tempura every time.

Also opening in Langham Place in May will be famed Taiwanese ramen restaurant, Sheng Noodles. Innovative handmade ramen selections will be on offer, including the classic Taiwanese-Sichuan-style Spicy Beef Noodles, with the hearty and flavourful ox-bone broth being cooked for 72 hours before serving.

Ten Kichi Ya & Sheng Noodles, Langham Place, Mong Kok, Hong Kong

Although the weather is heating up in the city, if you’re a hot pot lover who’s after a fresh new take on the dish, head to J POT in Causeway Bay. The a la carte menu offers diners the choice of seven soup bases, inspired by both Western ingredients and traditional hotpot flavours, all accompanied by house made ingredients, including special sauces like sea urchin and soy, seaweed and sesame, and tamarind vinaigrette, while snacks on offer include deep-fried quail legs; deep-fried minced wagyu wrapped in tofu skin; and wagyu beef croquettes. For a taste of everything, diners can also opt for the unique tasting menu ($498), which includes seafood carpaccio and a snack platter, along with the traditional hotpot, house made dumplings, vegetables and a dessert platter. 

J POT, 1/F, 535 Jaffe Road, Causeway Bay, Hong Kong, www.facebook.com/jpothk

There are few better comfort food combos than a pie and a beer, so we’re more than happy to hear that we can get our fix at the newly opened Pie & Beer Shack by Tai Tai Pies Pies! Now open in Causeway Bay, guests will not only be able to pick up classic sweet and savoury pies, quiches, cakes, breads and cookies, but the shop is also serving up the full range of Gweilo beers. Veggies are also sure to be left satisfied with the OmniPork Sausage Roll, along with the Beyond Meat Aussie Mince Pie.

The Pie & Beer Shack by Tai Tai Pie Pies, 5 Hoi Ping Street, Causeway Bay, Hong Kong, www.facebook.com/pieandbeershack

Now open in Tsim Sha Tsui, NOMU is a a modern and intimate Omakase restaurant, using seasonal and premium ingredients sourced directly from Japan. Promising to offer an unpretentious and tailor-made dining experience, NOMU serves three unique menus during dinner service. The Tasting menu ($880) offers diners a glimpse of NOMU’s signature style and palette, while The Prix-Fixe menu ($1,180) includes fixed courses created with seasonal ingredients. For the ultimate no-menu dining experience, the Chef’s Table ($1,880) uses only handpicked seasonal and premium ingredients, which the chefs use to prepare dishes tailored to diners’ preferences and appetites. During the day, NOMU also offers a range of lunch options – a six-course Daytime Omakase ($580), a four-course Executive Prix-Fixe ($438), and the “Create Your Own” option (from $280), where chefs will design courses based on diners’ different budgets and time availability. The restaurant also houses over 100 sakes, which its customers are encouraged to experience, with sake pairings that are available during both lunch and dinner.

NOMU, 3/F, Rich Towers, 2 Blenheim Ave, Tsim Sha Tsui, Kowloon, Hong Kong, www.nomu.bar

Just in case you haven’t heard, The Landmark’s acclaimed restaurant, Amber will be re-opening its doors this month. Set to welcome guests in early May, the two-Michelin starred restaurant has had an interior face lift, courtesy of renowned New York-based architect, Adam D. Tihany, and Chef Richard Ekkebus has created a new and exciting fine dining menu to match, promising to “push creative boundaries, amplify natural flavours and present ingredients in their purest form”.

Alongside the re-opening of Amber, the Central hotel will also see the opening of three brand new restaurants this month.

SOMM is set to be a casual all-day dining restaurant, serving over 100 wines and sakes presented by expert sommeliers.

Sushi Shikon is a quintessential Ginza sushi experience by Master Chef Masahiro Yoshitake, the first three Michelin-starred Japanese chef in Hong Kong, with just eight seats. Previously found on Sheung Wan’s Jervois Street, the hotel will be a new location for the renowned Sushi restaurant.

Kappo Rin will also be helmed by Chef Masahiro, but will offer a sophisticated yet relaxed counter dining experience, with a menu featuring modern Japanese cuisine, and just 8 seats.

The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, Hong Kong, www.mandarinoriental.com