New HK bars and restaurants opening this summer

CHAAT

Rosewood Hong Kong is exciting Hong Kong diners once again by presenting its latest eatery addition. CHAAT brings a bold rendition of India’s street snack culture to a refined setting, boasting sweeping skyline views. Chef de cuisine, Manav Tuli, draws on a wealth of experience gained over the past 18 years in some of the finest kitchens of India and London, including Oberoi Mumbai, Chutney Mary and Tamarind.

Equipped with a trio of authentic Tandoor ovens, Tuli re-creates the traditional street food of India that he grew up enjoying. Savour a menu of delicate dishes from every corner of India. Beginning with small plates, guests are introduced to a colourful array of appetisers such as Raj Kachori crispy lentils with sweet and tangy chutney, and chef Manav’s family recipe for Pav Bhaji made with crushed vegetables and a milk bun. Sizzling plates from the Tandoor ovens include Black Pepper Chicken Tikka served with beetroot chutney, a Lamb Seekh Kebab seasoned with garlic, coriander, and mint chutney, and a Lobster Tikka, made to share with Kashmiri red chilli, clove, cinnamon, and Himalayan cardamom.

The beverage list highlights refreshing cocktails, Indian spirits, lassis and artisanal soft drinks. Led by director of bars Arcadius Rybak, CHAAT’s cocktail list takes inspiration from India’s rich colonial history starting from the late 1400s to mid-1900s. Additionally, CHAAT’s wine list features one of the most extensive selections of Portuguese and rare Indian wines in Hong Kong, specially curated by director of wines, Nicolas Deneux.

Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

YAKINIKUMAFIA

Based in Tokyo, wagyu expert WAGYUMAFIA has unveiled Hong Kong as the second location for its premium yakiniku brand, YAKINIKUMAFIA.

For the first time, hand-selected, whole carcasses are brought to Hong Kong straight from auction houses in Japan for use across WAGYUMAFIA restaurants. As such, YAKINIKUMAFIA Hong Kong serves the same beef used in YAKINIKUMAFIA Japan, ensuring the highest quality Wagyu available.

Cutting-edge butchering techniques, coupled with menus that require different cuts, ensure all parts of the cow are used. From prime and secondary cuts to offal and bones, the restaurant practices sustainable butchering and nothing goes to waste. By sourcing directly from farms, diners can enjoy premium wagyu at competitive prices at YAKINIKUMAFIA Hong Kong, including single breed Ozaki Wagyu from Miyazaki Prefecture, of which WAGYUMAFIA is the exclusive contractor and distributor.

The authentic Japanese grilling experience comes in a menu featuring the signature YAKINIKUMAFIA BBQ plate combo set. It is a straightforward yet eye-opening introduction to the range of textures and superiority of premium wagyu, comprising three “FML” cuts of wagyu – fatty (otoro), medium fatty (chutoro) and lean (akami). The is not pre-seasoned when served at the restaurant to allow its natural flavours to shine through.

Highlights of the beverage selection include small-batched produced sake, highball on tap, destination-inspired cocktails, Shari cocktails and WAGYUMAFIA’s own yuzu IPA.

WAGYUMAFIA membership is not required for access to YAKINIKUMAFIA Hong Kong. The restaurant is currently reservation-only and only 250 bookings per month are offered. Guests can save their seats by registering on the official website to receive a private booking link.

Address: 2/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan

Hansik Goo

Chef Mingoo Kang, the acclaimed culinary talent behind two-Michelin-starred Seoul restaurant Mingles, is bringing his creative interpretation of authentic Korean cuisine to Hong Kong with the soft opening of Hansik Goo in Central.

Still in his early 30s, Kang was the youngest-ever head chef at Nobu Bahamas before returning to Korea to open Mingles, and counts industry heavyweights such as Cho Hee Sook, who was awarded Asia’s Best Female Chef by Asia’s 50 Best Restaurants, Buddhist priest and chef Jeongkwan, and Martin Berastegui as mentors.

Typified by its bold interpretations of Korea’s diverse culinary culture, from traditional home cooking to dishes that were once reserved for royalty, Kang’s dishes at Mingles are famed for surprising and delighting diners who are already familiar with authentic Korean food, while giving newcomers an unforgettable introduction to the cuisine. He is also known for his skillful use of seasonal herbs and other ingredients, particularly jang, the traditional fermented soy sauces that are at the very heart of Korean cuisine.

Hansik Goo is Kang’s first restaurant outside of Korea. However, due to the present travel restrictions, he is currently unable to fly to Hong Kong, so Kang’s team from Korea will launch a soft opening of Hansik Goo with a tasting menu of dishes the acclaimed chef has created.

Once the restrictions have been lifted, however, Kang will travel to Hong Kong to officially launch the restaurant with a full menu of his unique creations.

The eight-course tasting menu offers a compelling introduction to his cooking. Designed to be shared family-style, the dishes are elevated by using high-quality ingredients imported directly from Korea, including jangs, kimchi and ginseng, while Korean wines and coffee are also available.

Be sure not to miss the main course such as Bulgogi – thin slices of beef marinated with homemade ganjang, ssam (lettuce wrap) and jang – and Barbecue Duo – jang-marinated pork and chicken with ssam and jang – which uses meat that has been marinated for maximum tenderness then cooked sous vide at 68°C to give it the perfect temperature and texture.

Address: 2/F, 8 Lyndhurst Terrace, Central, Hong Kong

Pub 1842 by Young Master

Local brewery Young Master has finally launched its first taphouse in town. Located at the trendy food hall Basehall in Jardine house, the pub their take on a classic pub re-imagined with a modern vibe.

There are 10 taps in the pub that feature Young Master’s signature lagers, ales, and drinks. The brewer is also introducing its homemade G&T and alcohol-free Gunners for the first time ever. Alongside the beer selection, homemade cocktails, boutique whisky, and Chinese herbal spirits are also on the offer.

The bar snacks menu features quick bites, such as English-style pies and a rotating curry lunch of the day.

Address: LG9, Jardine House, 1 Connaught Place Central, Hong Kong

Crown Super Deluxe

Black Sheep Restaurants’ latest venture is offering a lavish teppanyaki experience with strong influences from both Japan and the US. Co-founders Christopher Mark and Syed Asim Hussain aim to meld the refinement and luxury of a Kobe teppanyaki, but with a dash of Rocky Aoki’s American dream in this establishment, which includes custom-made interior details, created to give the sense of sashaying into Tokyo in the ‘60s.

Every teppan is manned by at least one chef, and heading up the team is chef Toru Takano, a teppanyaki veteran originally from Niigata, along with his wife chef Ami Hamasaki. The menu showcases all the teppanyaki classics but with a focus on beef, using the best grain-fed steaks from USDA Prime to Australian Wagyu, and a rotating premium selection from small Japanese farmers specialising in well-marbled cuts of beef.

The Deluxe meal starts with a selection of Toyosu Market Sashimi, Tokushima Fruit Tomato with Japanese Sea Salt, and Teppan Spiny Lobster in Coral Butter. This is followed by A5 Kagoshima Wagyu Beef served with signature Crown Sauces. Lobster Miso Soup and Wagyu and Garlic Fried Rice are also included.

After the teppanyaki experience, guests are invited to settle into the 30-seat dessert and whisky lounge with comfortable low seating where French Nouvelle desserts, like Croquembouche and Coconut Tart Shell, meet a selection of signature Japanese whiskies and American bourbons.

Address: Mezzanine, LKF Tower, 33 Wyndham St, Central

Moonkok

Priding themselves on being Hong Kong’s maiden Cantonese Taproom, Hong Kong brewery Moonzen sets its foot in Mong Kok, a vibrant and local area in Hong Kong, by introducing its first taphouse Moonkok.

Featuring an exterior inspired by the design fusion of a traditional tea-house with a Chinese temple, the pub boasts 12 draught beers on its rotating menu, which features a host of Moonzen classics beside a variety of seasonal brews. Each carefully curated beer on tap is steeped in mythical Chinese folklore and brings its own distinct flavour and character.

Address: 88 Shantung Street, Mongkok n/a Kowloon, Hong Kong

22 Ships

Popular neighbourhood tapas bar 22 Ships underwent a face-lift this spring, and it is now back on Ship Street with a fresh look. The revamped venue is going to take a new culinary direction under the helm of Madrid native chef Antonio Oviedo, offering delectable tapas staying true to the timeless tradition, all served in a buzzy yet relaxed setting.

Presented in a simple yet bold manner, the new 22 Ships menu includes a range of multi-regional tapas, together with quality Chacinas (cold cuts) and Quesos (cheeses). Some of the recommended tapas are Iberico Salchichon Tartare with Avocado Sorbet, Rusa Salad with Uni and Sardines in Ajoblanco Almond soup with Grapes.

Meat lovers can happily share the Roasted Suckling Pig, which was prepared following a traditional recipe and slow-cooked for 24 hours before roasting, resulting juicy and tender meat that falls off the bone easily.

To go with the new food direction, the wine list brings in an array of Spanish grape varieties from different regions. Over 20 labels, of which 90% are Spanish, will be available by the glass, carafe and bottle, allowing diners to explore old and new favourites with no fuss. The tapas bar will continue to offer Sherry lovers its signature selection of expressions, with a house Sherry served from a barrel.

In addition to the wines, there will be a menu of classic Spanish street-social style drinks refreshed with culinary ingredients. Guests can enjoy their choice of brandy, Sherry or vermouth paired with home-made sodas including strawberry & tarragon or tomato & lemon balm. Also on the menu is red and white Sangria topped with a tangy citrus foam, together with a signature house Negroni, where the classic ingredients meet Sherry, chocolate and a dash of wine vinegar.

Address: 22 Ship Street, Wanchai, Hong Kong

District 8

Parisian-style Bistro District 8 has opened to serve elegant yet approachable French fare by Australian executive chef Anthony Hammel, who used to work at Australian celebrity chef Mark Best’s Pei Modern restaurant in Sydney, before taking up a role at Prime Steak House & Seafood Grill by Mark Best, aboard cruise ship Genting Dream.

The bistro is in service for breakfast, weekend brunch, lunch and dinner seven days a week, with menus laced with French classics and comfort food like sharing salumi and cheese platters. The chef has also elevated the steak and frites experience, by offering signature premium steak cuts from various free-range farms in Australia. All steaks are served with Café de Paris sauce, charred onions and fries. The restaurant’s quality beef cuts range includes Westholme Station Wagyu flank steak from Queensland; O’Connor strip loin; hanger steak from Ranger Valley; and other delectable cuts from boutique farms.

The restaurant’s crowd-friendly menu is complemented by a 40-label wine collection with many small producer wines available by the glass. By working directly with winemakers and boutique importers, the restaurant manages to offer better wine value than many others in the area.

The cocktails selection is inspired by the modern Parisian. These include Beef It – a marriage of Wagyu beef fat-washed Bourbon, smoky whisky, burnt honey syrup, and bitters, garnished with house-made wagyu jerky – and Baie Blanc –  a mix of Lillet Blanc, mixed berries, and fresh mint, topped with Taittinger Champagne.

Address: Shop R009, Civic Square, Elements Shopping Centre, 1 Austin Rd West, West Kowloon, Tsim Sha Tsui, Hong Kong