Hong Kong dining & recommendations
Get more with myNEWS
A personalised news feed of stories that matter to you
Learn more
Threadfin fish at Plaa, one of many new Hong Kong restaurants that have opened or are opening this month. Plaa

The best new Hong Kong restaurants in August 2022: Thai, Japanese, fine dining – new concepts headed by L’Atelier de Joël Robuchon chefs and more

  • Dining options continue to expand in Hong Kong, including a seafood-centric Thai restaurant headed by a chef who was at Bangkok’s L’Atelier de Joël Robuchon
  • An old city fave, Yucca de Lac, is reopening on The Peak; Parisian food can be found at Terroirs by LQV and caviar-and-champagne-themed Huso is in Central

The weather is heating up – and so is Hong Kong’s dining scene, with a slew of new openings to tempt you into the summer sun.

K11 Musea in Tsim Sha Tsui, in Kowloon, is home to new restaurants such as Oomaki and Crust Amalfi, and there have been openings at other locations such as the Hong Kong Palace Museum in West Kowloon and AKI Hong Kong – MGallery in Wan Chai.

Meanwhile, Japanese restaurants specialising in yakiniku (grilled meat), shabu-shabu (Japanese-style hotpot), sukiyaki (lightly simmered dishes) and kushiyaki (Japanese skewers) have opened in Causeway Bay and Sheung Wan on Hong Kong Island.

Read on to see which new openings – listed in no particular order – might pique your interest this August.


1. Plaa

Soft opening from August 5 is a seafood-centric Thai restaurant, launched by ZS Hospitality in collaboration with two mega chefs: Richie Lin of Taipei’s Mume and Ian Kittichai of Bangkok’s Issaya Siamese Club.

Best new Hong Kong restaurants: big-name chefs and fresh concepts

Head chef Santipap Tonkanya, previously of Bangkok’s L’Atelier de Joël Robuchon, leads the kitchen to execute dishes such as grilled threadfin with local clams, tom kha sauce and nam prik paste, and tuna tart with palm sugar, fish sauce and toasted coconut chips.

2/F, 8 Lyndhurst Terrace, Central

2. Yucca de Lac

The original Yucca de Lac in Ma Liu Shui, Sha Tin, in the New Territories, was once the place to see and be seen, and boasted a loyal following, including celebrities such as actor Patrick Tse-yin and singer Maria Cordero.

Opened in 1961 in premises that overlooked Tolo Harbour, it was loved for its alfresco seating and fusion menu.

Having closed in Sha Tin in 2005, Yucca de Lac is officially back – this time with a sweeter view over Victoria Harbour thanks to its new location on The Peak.

Yucca de Lac’s stir-fried flat rice noodles with beef. Photo: Yucca de Lac
Head there for nostalgic dishes such as stir-fried flat rice noodles with beef, and braised pomelo peel with caul fat and dried shrimp roe.

Shop 201-202C, 2/F, The Peak Galleria, 118 Peak Road, Central

3. A Lux

A quaint fine-dining restaurant has taken up the mezzanine level of Baskerville House on Duddell Street.

Beef rib-eye cap, pumpkin and shallot at A Lux. Photo: A Lux

Fine Italian-French fare graces the menu, with dishes like classic Carabineros prawn with Kristal caviar and pesto; beef broth, foie gras and truffle; as well as spinosini (a thin pasta), abalone and bottarga (cured roe sac) to tantalise the taste buds.

Shop M2, M/F, Baskerville House, 13 Duddell Street, Central

4. Glasshouse and Dining Room

Two restaurant “extensions” have launched at Rosewood Hong Kong’s dining outlets, with Glasshouse at Asaya Kitchen and The Dining Room at Bluhouse.

From angel hair to vermicelli, pasta shapes and their colourful names

At the former, Italian chef Fabio Nompleggio oversees a sustainable Mediterranean menu that highlights produce from local farmers, fishermen and artisans, available Wednesday to Sunday for dinner only.

At the latter, a smartly turned out dining room set towards the rear of the casual Bluhouse is where chef Giovanni Galeota serves a refined menu of seasonal Italian specialities, Tuesday to Sunday for dinner.

Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

An afternoon tea set at Town 93. Photo: Town 93

5. Town 93

Lionel Bodros, former executive pastry chef of L’Atelier de Joël Robuchon Hong Kong, and Frederic Despres, former executive pastry chef of the three-Michelin-star Epicure in Paris, have opened a cute cafe on Wellington Street in Central.

Diners can expect fine financiers, madeleines and creamy mont blancs, and exquisite savoury items such as foie gras with sweetcorn and truffle croque-monsieur.

1/F Hong Kong House, 17-19 Wellington Street, Central


6. Cha Cha Cha

A new shabu-shabu and sukiyaki specialist has opened up in Causeway Bay featuring, of course, rare cuts of melt-in-your-mouth Wagyu beef. The set menus are quite wallet-friendly, with a seven-course shabu-shabu meal starting at HK$588 (US$75).

Shop A, Fashion Walk, 66-72 Paterson Street, Causeway Bay

Steak, peas and octopus. Photo: Terroirs by LQV

7. Terroirs by LQV

If you miss good Parisian food and wine, you will not be able to resist Terroirs by LQV.

The French wine bar and retailer has taken up a 2,000 sq ft plus (185 square metres-plus) space at 1 Lyndhurst Terrace and is serving classic fare such as pissaladière – the famous anchovy and onion tart from Nice – and pâté en croute (a meat pie), alongside a great selection of biodynamic, organic and natural wines.

3/F, 1 Lyndhurst Terrace, Central


8. Chi Yawaragu

A quaint kushiyaki restaurant has opened its doors on Upper Lascar Row in Sheung Wan. Exotic cuts on the menu include turkey gizzards and cuttlefish paste and shiso leaf wrap, but conventional grilled skewers such as prawn and beef tongue are also available.

The chefs are still experimenting with the menu, so look forward to more interesting menu items to come.

28 Upper Lascar Row, Sheung Wan

Oyster with caviar at Huso. Photo: Huso

9. Huso

An exquisite caviar-and-champagne-themed eatery has joined the line-up at The Pottinger Hotel in Central. Prestigious vintages on the wine list include Vilmart et Cie Grande Reserve Premier Cru Brut and the Maison Mumm RSRV Blanc de Noirs Grand Cru Vintage 2012 that would go perfectly well with the caviar, fresh oysters and lobster items on the menu.

The Pottinger Hotel, 74 Queen’s Road Central, Central

Crepes, salads and pastries from Crepe & Bake. Photo: Crepe & Bake

10. Crepes & Bakes

A new venue like the Hong Kong Palace Museum means new restaurants, and one of the additions to the open views of the space is Crepes & Bakes.

Customers can anticipate classic sweet and savoury buckwheat crêpes as well as various types of breads, croissants and baguette sandwiches, tartines, salads, tarts and eclairs, as well as home-made cookies that are prepared with premium Valrhona chocolate.

Museum Cafe 3, LG/F, Hong Kong Palace Museum, West Kowloon

Signature rolls at Oomaki. Photo: Oomaki

11. Oomaki and G Bar

Oomaki and G Bar are Gaia Group’s two new concepts at K11 Musea’s Food Playground. Oomaki’s menu features a wide range of classic and innovative hand rolls, in addition to other grab-and-go items such as sushi boxes, dons, ramen and more.

On the other hand, G Bar offers a range of seafood items as well as comfort food ranging from pastas, soups and salads to enticing meat dishes such as roast chicken and baked Buffalo wings.

Oomaki, Shop 203A, B2/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

G Bar, Shop O, B2/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

Bento boxes from Tangram. Photo: Tangram

12. Tangram

In the newly minted AKI Hong Kong in the MGallery building in Wan Chai is the serene Tangram. Specialising in novel “Japas”, or Japanese tapas, the restaurant presents dishes such as sous vide Wagyu beef with ponzu sauce, truffle toast with prosciutto ham and quail egg, arancini, rice balls with duck liver pâté and spicy tomato relish, and Wagyu beef sliders with chef’s signature bacon jam.

2/F, AKI Hong Kong, MGallery, 239 Jaffe Road, Wan Chai

Bellini millefoglie at Crust Amalfi. Photo: Crust Amalfi

13. Crust Amalfi

Crust will join a slew of new restaurants in K11 Musea in Victoria Dockside and will offer cakes as well as the handmade ceramics that have delighted patrons at the original restaurant in Wan Chai.

Drop by and grab any one of your favourites, from Mama’s babà, Neapolitan babà, millefoglie (the Italian version of a mille-feuille) or Bronte pistachio cheesecake.

B201, Basement, K11 Musea, Victoria Dockside

Wagyu beef at Gyumai. Photo: Gyumai

14. Gyumai

The yakiniku and shabu-shabu Wagyu restaurant opens its third location in Causeway Bay. Fine seafood also features on the menu, with an all-you-can-eat buffet table where diners can dig in to scallops and an array of sashimi to complete their meal.

Shop A, 8/F Lee Theatre, 99 Percival Street, Causeway Bay

Crispy sea cucumber stuffed with tofu fish mousse. Photo: Hong Kong Cuisine

15. Hong Kong Cuisine

Neighbourhood favourite Hong Kong Cuisine has a new chef, Silas Li, who presents imaginative interpretations of Chinese fare to surprise the palate. Highlights include bird’s nest stuffed winter melon ball with roasted duck sea cucumber sauce; crispy sea cucumber stuffed with tofu fish mousse served with mapo minced pork sauce; and braised boneless duck web stuffed in chicken wings.

1/F, Elegance Court, 2-4 Tsoi Tak Street, Happy Valley

Breeze’s Sicilian caponata. Photo: Breeze

16. Breeze Bistro

On the Kennedy Town waterfront promenade, Breeze specialises in the flavours of the Mediterranean, with an all-day menu featuring the likes of lobster linguine, whole grilled sea bass and Sicilian caponata (a ratatouille-like dish).

7-8 New Praya, Kennedy Town

17. Basin

Another restaurant inspired by the Mediterranean is a new venture by chef Antoni Bernabeu and Erik Kirakozov, previously of Pirata group. The menu is rooted in the culinary traditions of France, Italy and Spain, with dishes such as smoked sardines with ajoblanco (a Spanish cold soup), and zucchini flowers stuffed with goats’ cheese, walnuts, truffle and acacia honey. Basin soft opens mid-August.

3/F, Foco, 46-48 Cochrane Street, Central