Ten of the best new restaurants to open in town Amber 7/F, The Landmark Mandarin Oriental, Hong Kong, 15 Queen's Road Central, Central, 2132 0066 Finally Hong Kong has a restaurant that the upwardly mobile can call home. The masculine feel of the venue is appropriately softened with curvilinear ceiling lighting and table drapes in golden hues. But the real focus is the food. Chef Richard Ekkebus spares no efforts and creativity in making sauces that are the soul of the dishes. One example is the soy and maple syrup reduction with the sesame oil-seared yellow fin tuna cubes, which must be what heaven feels like. Caprice Podium 6, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8860 The contemporary French dishes at this 120-seat restaurant, cooked up by a Michelin-star chef, are something to behold. But it is the whole package that seduces. The decor of this place is so over the top that you cannot help but like it. A glowing walkway, gigantic chandeliers, dynastic antiques, an open marble kitchen and clubhouse-style private rooms put the experience in a league of its own. 1212+ Shop 1201 & 1301, 12/F & 13/F Langham Place, 8 Argyle Street, Mong Kok, 3514 9288 This restaurant offers a menu that is split into Chinese and Japanese sections. The Japanese options overshadow their Chinese counterparts in quality. The creative sushi set ($320), reinvented regularly, offers surprising and original sushi recipes such as one with three types of roe (salmon, crab and caviar) and foie gras sushi topped with mango 'marmalade'. Craft 29 Elgin Street, SoHo, 2526 0999 Sometimes there nothing more comforting than reading a menu that you understand. That's what you get at Craft, an urbane and homely grill room in SoHo. After a classic prawn cocktail or Boston clam chowder, you can move on to your favourite cut of steak matched with a sauce and side vegetables of your choice. Try 14-ounce Canadian T-bone with red wine shallot sauce. There are also poultry and seafood options, but it's the beef that people come for. Lung King Heen Podium 4, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8880 Headed by Chef Chan Yan-tak from the former Lai Ching Heen, a Four Seasons legend, this restaurant carries on the mission to push Cantonese dining to new heights. All the offerings are classics, but different in the detail. The crustacean used in braised king prawn in superior broth, almost half a catty (or 300 grams) in portion, has been imported from Malaysia for its fine texture and flavour. There are also provincial dishes on offer. And the aroma of the Peking duck radiates a mile in all directions. Bo Innovation UG/F, Ice House, 32-38 Ice House Street, Central, 2850 8371 Finally there is a restaurant in this city that dares to excite. Bo is Hong Kong's answer to El Bulli, the famous 'chemist's restaurant' two hours north of Barcelona that is open only half of the year and has a year-long waiting list. Bo's owner and chef, Alvin Yeung Jnr, also creates some pretty unique and daring recipes, such as razor clam topped with fuyu foam (made from Chinese salted bean curd) and lamb bacon; steamed turbot with 'morel' vermicelli and oyster volute (an explosive symphony of flavours). Angelini M/F, Kowloon Shangri-la, 64 Mody Road, Tsim Sha Tsui, 2733 8901 This new contemporary Italian restaurant, which has taken over from the antithetical classic French restaurant Margaux, will make you revise your opinion on lobster salad (with taggiasche olives and citrus dressing); homemade... pardon me, handcrafted thin spaghetti (with scallops, prawns, tomato and vegetable sauce); and pan-seared duck breast (with fruit mostarda on parmesan-flavoured white polenta). Opia 1/F, Irving Court, 1-5 Irving Street, Causeway Bay, 3196 9100 Opia is the saving grace of the Philippe Starck-designed boutique hotel Jia, which has otherwise failed to live up to its hype. The 'Australian free-style' food presented by celebrated Melbourne chef Teage Ezard is sensational. The crispy skinned Northern Territory barramundi with Chinese broccoli, steamed rice comes with yellow curry dressing comes that adds an extra zip without destroying the flavour of the fish. Biella Room A, 9/F Wing Lok House, 1 Lock Road, Tsim Sha Tsui, 6272 3242 Food tastes best when it is cooked by someone who cares, and that is best proven by this hidden little gem. From his modest open kitchen, owner and chef Gian Carlo will introduce to you what you can expect for the evening. Other dishes enriched by a personal touch include the Italian Cornish hen seasoned with herbs, black truffles and white truffle oil and served with morel mushroom sauce. La Maison de l'Orient 1/F Cosmopolitan Hotel, 387-389 Queen's Road East, Wan Chai, 3167 7833 This restaurant is at the new Cosmopolitan Hotel, where Causeway Bay meets Happy Valley. There are two menus, western and Chinese, but most diners opt for the latter. Chinese dishes such as braised fish head in clay pot and steamed rice with diced abalone and chicken are elegantly presented, and western dishes such as salmon tagliatelle and sirloin steak are done reasonably well. The interior is a little old-fashioned, but not necessarily in a bad way.