Happy Valley restaurants offer customers sense of community

This newly opened Italian restaurant is helmed by former Robuchon (Taipei) chef Angelo Aglianò. Situated in a quiet cul-de-sac, the narrow restaurant features an open kitchen and a tempting menu of Italian standards that reflect the chef’s Sicilian heritage, plus creative signatures. Start with Mediterranean tuna tartar with eggplant, caviar and gastric sauce Sicily style, or the tagliolini, home-made and served with langoustine, spring onion and tomato confit.

Signatures include Hokkaido sea urchin risotto with fresh wasabi and chives, and baked ricotta with five spices, vegetables and 20-year aged balsamic. To finish, let the chef select a cheese plate from the range of premium aged cow, sheep and goat cheeses.

Another new opening last month, this cosy Japanese restaurant has an exclusive club feel to it, and is where those in the know come for one thing only - the soba noodles. Serving only three broth choices - and a few snacks such as deep fried chicken - the lab-coat, tie-wearing chefs take this humble dish seriously. The broth is rich - sometimes blended for a “cappuccino” effect - with a deep umami taste and aroma, the pork belly and chicken juicy from slow cooking, the soft boiled egg smokey, and the noodles bouncy and texture driven, finished with deep fried strips of spring onion, earthy tendrils that tie it together. It is comforting harmony in a bowl. The restaurant is the first Zagin to open outside of Osaka, where it is a popular noodles specialist with seven restaurants.

A French brasserie, with a quintessential vision of a Parisian cafe reflected in the interiors of two-toned “wicker” chairs, faux marble table tops, and art nouveau posters adorning the walls. The room’s division gives it character and there are a few options outside for a drink and a snack (terrine, quiche). The menu consists mostly of French cuisine, including Burgundy snails and sole meuniere, although there is also pasta and risotto. The set lunch provides good value, beginning with a soup or salad. The Caesar salad is punchy on the anchovies, which works well with the bread, served warm. The popular choice of the day, the Bavette steak, came perfectly seasoned and executed, the tender meat complemented by a soft onion sauce and served with potato gratin.

The global French bakery and cafe/restaurant group has four branches in Hong Kong, including the bustling Happy Valley outlet. The cafe, with bijou alfresco area, is at the back of the shop. The menu is extensive, including quiche, salads, soups, fougasse, croque, sandwiches - traditional, signature and club sections - and desserts, cookies, financier, cake, tarts, eclairs. There are also combo sets, such as sandwich, dessert and coffee - perfect for a light lunch. Try the classic Le Monge sandwich featuring Emmental cheese and ham, served on monge bread, a Kayser signature, with a crisp crust, soft centre, chewy texture and lingering taste. The raspberry, passion fruit and pistachio cream tart is outstanding.