New HK restaurant to try this summer

If you’re on the hunt for the best new restaurants in Hong Kong this summer, here are the latest dining destinations to check out.

Pazzi Isshokenmei

Pazzi Isshokenmei is the latest eatery in town that infuses with Japanese Izakaya vibes with Italian culinary tradition. The dishes are carefully created with fresh seasonal ingredients directly imported from Japan and Italy. These ingredients come together in a menu of fresh, innovative dishes executed with style and sophistication.

The Tokyo Burrata pairs juicy Japanese peach and tomato with a light, creamy Italian burrata in a palate-pleasing starter that’s sweet and satisfying in equal measure. Reinventing the pasta course is the decadent Miso Crab Taglioliniwhich tosses fresh Tagliolini pasta from Northern Italy with a flavor-forward sauce made with Japanese crabmeat and miso. Showstopper Tanoshii Cake is a sumptuous savory treat boasting a medley of premium Japanese ingredients from Hokkaido, including sea-fresh uni, toro, and caviar.

Completing the bold new experience is an invite only cocktail bar opening in August. In the discreet space, guests can interact while sipping on a curated selection of cocktails, fine wines, champagnes, and sake, allowing them to complete their Pazzi Isshokenmei experience in an elevated style. There will also be a patio for cigar and shisha lovers.

Address: 2/F H Queen’s, 80 Queen’s Road Central, Central

Salisterra

The Upper House launches a new dining concept named Salisterra at Level 49 of the hotel. Formed by the Latin words ‘salis’ for salt and ‘terra’ for earth, Salisterra captures the richness of the Mediterranean with the warmth and familiarity of a neighbourhood bistro. The restaruant is helmed by London-based, Michelin Starred Chef, Jun Tanaka, who demonstrates an expressive and seasonal approach with fresh, vibrant flavours that draw inspiration from the coastal cuisines of France and Italy.

over seven types of pasta are hand-crafted including Ossobuco Tortellini, Langoustine Ravioli and Duck Agnolotti. Viennoiserie are also made fresh daily in-house. Bold, satisfying vegetable dishes take centre stage, including Pickled Carrots with Coconut Yoghurt and Grilled Hispi Cabbage with Tahini. A unique grill oven delivers distinct smoky flavours and succulent meats including Grilled Lamb Cutlets with Purple Sprouting Broccoli, Anchovy and Apricot Vinaigrette, and Japanese Baby Red Snapper with Lemon Confit, Miso, Fennel and Radish.

The opening cocktail menu echoes the spring and summer seasons by blending herbs and spices from the region, whilst the thoughtfully curated wine menu explores smaller, sustainable producers and celebrates the historical significance of the Mediterranean vineyards.

Address: Level 49 The Upper House Pacific Place 88, Queensway, Admiralty

Wing

Chef-owner Vicky Cheng at Michelin-starred Chinese-French restaurant VEA opens his second venture, Wing, earlier this year.

Different from what Chef Cheng is doing at VEA, where he created his signature French x Chinese gastronomy, the Chef will cast the spotlight on the eight major regional Chinese classic cuisines with a twist of Western culinary techniques.

The seasonal tasting menu at Wing features highlights including King Crab Congee With chicken oil, Crispy Skin Sugarcane Glazed Pigeon and Chopped Chilli Fish Maw, with a focus of using local and indigenous produce and ingredients. Traditional Chinese dry-aged poultry, preserved meat and sausages are made in-house by dry-age equipment and machinery from Germany.

The intricate wine list is curated to pair with the delightful dishes. On top of traditional crowd-pleasing regions, the restaurant has especially included an extensive Chinese wine selection that showcases the creme de la cremes from boutique Chinese wineries, where most of them are available by the glass.

Address: 29/F, The Wellington, 198 Wellington Street, Central

MIÁN

The Murray, Hong Kong welcomes new Chinese restaurant ‘MIÁN. Helmed by Chef Ronald Shao, the restaurant pays homage to the eight major Chinese cuisines, embracing the culinary traditions and history of each region while merging them into creative new dishes. While the dishes are a creative compilation of various Chinese regional specialities, Sichuan-born Chef Shao’s roots are undeniably present throughout the menu.

With a menu that merges all of China into a singular experience, dishes span from the complicated and sophisticated, to traditional home-style dishes allowing diners to experience the contrast and scale of Chinese cuisine that showcases seasonality and technique. Apart from the extensive à la carte menu, dim sum is also available during the day with the addition of an executive business lunch.

Highlight dishes include ‘Sichuan Style Poached Tiger Grouper with Assorted Chilis’. The flagship dish of Sichuan, the restaurant’s take combines a rich and milky Shunde-style fish broth base with filets of wild Tiger Grouper. The soup stew’s signature fiery chilli-covered surface is prepared with a combination of four different Chinese chilis and peppers, white pepper, wild mountain pepper, Sichuan Da Hong Pao, and Yunnan Qiubei peppers; each prepared and added at a different stage of preparation.

Address:U/G level in The Pavilion, The Murray, Hong Kong 22 Cotton Tree Drive, Central

CaN LaH

Can Lah, the new Singaporean-Malaysian restaurant at IFC, is taken care by Singaporean celebrity chef Francis Chong Wui Choong, former President at the Society of Chinese Cuisine Chefs (Singapore), who had worked 20 years at Singapore’s historic Long Beach Seafood Restaurant (UDMC).

The menu features extensive cuisine covering national dishes, such as chili crab and pepper crab, to more innovative and sophisticated dishes. Chef Chong’s new Singaporean and Malaysian dishes are not only creative, but carrying a rich Singaporean flavour due to his insistence on importing ingredients and secret sauces locally sourced from Singapore.

The restaurant ingeniously equipps with a “Chef’s Table Singmakase” experience. Guests can communicate with Chef Chong in advance to enquire about recommendations and seasonal menu. Based on the customers’ personal preferences and dietary requests, Chef Chong would create the special experience according to the availability of seasonal ingredients or special seafood such as if there are any quality produce from foreign suppliers. All dishes must be pre-ordered as they are prepared fresh, the ingredients are seasonal and subject to air-freight availability; SINGMAKASE’s attention to food and cuisine is a key factor to attract customers’ repeated visits.

A la carte menu is also available, featuring signatures such as Grilled Sambal Turbot Fish, Singapore Baked Chilli Crab Shell and Dry Laksa with Lobster Seafood.

Address: Shop 3075, Podium Level 3, ifc mall

Censu

Helmed by Chef Shun Sato who previously led the kitchen at Fukuro, Ho Lee Fook, Belon and Armani/Aqua, CENSU is a new and approachable 40-seat Japanese restaurant in Central.

The restauratn features a rotating menu of specials features the season’s best ingredients, fashioned into creative Japanese dishes by Chef Shun, for example, Squid White Kimuchi – sliced squid sashimi prepared in Ika Somen style with white kimchi fermented with green apple and daikon – or Unigiri – a risotto-style dish featuring onigiri cooked and served in abalone dashi, topped with jet-fresh uni.

The elevated menu of exquisitely-plated dishes is accompanied by an easy-to-navigate menu of highballs like the signature Lemon Sour Highball – an intriguing concoction celebrating Mugi Shochu in an irresistible blend of Ramune with a fresh dash of lemon, offered in classic, ginger or seasonal fruit options; as well as natural wines, including the 2019 Melon Rodnick Farm Chalone from Sebastopol, California, which promises a delicate aroma of refreshing citrus and floral flavours. Further complementing the dishes is Keaton Lai’s curated selection of premium sake, such as the team’s favourite Emishiki Masterpiece 2020 sourced from a small craft brewery in Japan and loved for its clean and elegant notes.

The Japanese concept of Wabi-sabi (the appreciation of imperfect beauty and simplicity) is seen in every detail in the venue with a contemporary twist to interiors that are inspired by Chef Shun’s grandmother’s house in Sendai, Japan. A large grooved and unpolished walnut table, made from a single piece of wood, sits at the heart of CENSU, whilst sakan plastered walls enforce a simple aesthetic and admiration for natural charm.

Address: 28-30 Gough Street, Central, Hong Kong