New HK restaurant openings helmed by top world chefs

Hong Kong offers a competitive playground for the F&B industry but despite the difficult environment, the city still attracts acclaimed cooking talent from around the world. Already in 2020 there have been several new restaurant openings that are helmed by renowned chefs, presenting Hong Kong’s gourmands with brand new dining experiences.

Amelia

Amelia, the celebrated Michelin-starred restaurant from San Sebastián, has opened a new branch in Hong Kong this month. The vibe in the Hong Kong restaurant is rather relaxing and its location is situated right at the Victoria harbour front.

Founder and executive chef Paulo Airaudo’s bold and progressive approach earned a Michelin star for Amelia within just six months of its opening in San Sebastián. Amelia Hong Kong is a continuation of Airaudo’s culinary philosophy, where he presents an innovative and contemporary dining experience via a monthly-evolving menu of modern European cuisine.

Not-to-be-missed dishes include Beef and Oysters Tartare/Pickled Mustard Seeds/Rye Bread, in which the classic pairing whets the appetite with intertwined elements of acidity and spiciness, coupled with crispy rye chips to add texture. Free Range Chicken/Jerusalem Artichoke/Apple, meanwhile, plays with textural and flavour elements for a cleverly balanced and well-rounded dish.

The restaurant’s wine programme features over 200 selections, with most available by the glass. Jordan Cortes Alvarez, who has 18 years of experience in the industry and previously worked at L’Atelier de Joël Robuchon in Bangkok as head sommelier, oversees the wine programme.

Address: Shop OTG63, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong

The Araki

Having achieved three Michelin stars first in Tokyo and then again in London, Chef Mitsuhiro Araki is the only Japanese chef in the world with this incredible distinction. After relocating his eponymous restaurant from Tokyo to London in 2014, the legendary chef once again brings his unique style of Edomae sushi to another metropolis. His new Hong Kong branch with only 12-covers is located at House 1881 Heritage Hotel in Tsim Sha Tsui and opened last month.

Chef Araki, is renowned for top-notch tuna. Working with the best suppliers such as Ishiji, one of Japan’s most famous tuna wholesalers which only works with the best restaurants in Japan and overseas, Araki sources the best part of the tuna, for example, the fibrous part closest to the head which is difficult to cut but has the best cross-section of the different cuts of tuna. The restaurant only serves 20 pieces daily.

As an advocate of sustainability, Chef Araki is offering top-tier sushi made from both Japanese and non-Japanese fish and also decadent and surprising Chinese ingredients. Every morning he and his team visit local fishermen personally to look for the fresh catch of the day. The same approach is found at his restaurant in London, where he made waves by using European ingredients such as salmon, Cornish squid, and langoustine. Chef Araki has also been experimenting with Chinese ingredients, such as dried abalone, fish maw and bird’s nest in the daily changing omakase menu.

Address: G/F, Stable Block, House 1881, 2A Canton Road, Tsim Sha Tsui

Mono

Chef Ricardo Chaneton, formerly of Mirazur and Petrus at Island Shangri-La, is set to open his first venture in Hong Kong – MONO. The restaurant will open its doors on On Lan Street, Central, introducing a new take on contemporary French cuisine by South American-born Ricardo, where he will showcase his expertise, multi-ethnic background and personal nuances within a single tasting menu.

The menu showcases his special aptitude for contrasting unusual textures and flavours, resulting in contemporary dishes with a strong foundation in tradition, for example, the signature dish Monkbread is a marriage of land and sea which he fuses monkfish from Brittany with French sweetbread, served with sweetbread crumbs, monkfish skin, monkfish jus and Jerusalem artichoke purée finished with hints of vanilla.

The restaurant’s wine list has a strong focus on over 100 labels fine wines from Burgundy and Bordeaux. Choices by the bottle include Château Palmer 1986, Château Petrus 1970, Domaine Dujac Vosne-Romanée Malconsorts 2008, and Armand Rousseau Chambertin Grand Cru 1996. Alongside a smaller selection of Latin American gems, the wine pairing menu aims at impressing dedicated wine lovers. Additionally, a selection of 20 wines by the glass including Champagne, red and white wines are also available.

Address: 5/F, 18 On Lan Street, Central, Hong Kong

Dang Wen Li by Dominique Ansel

Creator of social media darlings including Cronut, Cookie Shot, Blossoming Hot Chocolate, and many more, Dominique Ansel – named World’s Best Pastry Chef by the World’s 50 Best Awards – has announced his first eponymous bakery in Hong Kong at Harbour City in Tsim Sha Tsui, following previous openings in New York, London, and Los Angeles.

Opened in the first week of 2020, Ansel has designed a range of innovative desserts exclusive to Hong Kong, both inspired by local traditions and iconic classics reimagined , like the ‘Lemon Juice Box’ – a nostalgic nod to childhood memories filled with bergamot curd and earl grey mascarpone mousse, and the ‘Pineapple Bun’ – a twist on the local bakery staple to a coconut mousse ‘bun’ filled with pineapple lime passionfruit jam. His signature Cookie Shot and Blossoming Hot Chocolate are transformed with local elements such as Hong Kong milk tea and chrysanthemum marshmallow.

“I wanted to create new pastries for Hong Kong that do just that – pastries that make you remember, bring you back to childhood memories, or remind you of what makes Hong Kong such a special place.” Ansel said.

Classic French viennoiserie, from flaky croissants to the signature DKA (Dominique’s Kouign Amann), and a selection of savoury options will also be served in the shop.

Address: Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3 – 27 Canton Road, Tsim Sha Tsui, Hong Kong

Tirpse

Originally launched in Tokyo, TIRPSE took its first Michelin star within two months of opening in 2015 and it still holds the record for being fastest in achieving the accolade. The restaurant was also named as one of Diners Club World Best 50 Restaurants in 2017. The chef-owner, Ohashi Naotaka, previously serviced in Hiramatsu Restaurant in Japan, Cordeillan-Bages in France and the three Michelin-starred Quintessence in Tokyo before running his own shop.

The Tokyo team has recently expanded its footprint to Hong Kong K11 Musea. Chef Shimizu Yuta takes the helm of the new branch and continues to lead the team to devise Japanese-French delicacies, paired with hand-picked Japanese sake and wine selections.

Address: Shop 219, 2/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui