Zahrabel, Caliburger, Locofama and Pierre Herme open plus Jason Black's cookbook calendar
Watch Out For…
Zahrabel (25/F, 235-239 Hennessy Rd., Wan Chai, www.zahrabel.com), set to open by the end of this month, is a sorta-revival of Lebanese stalwart Zahra—a popular resto that closed its doors in 2006 after 15 fruitful years. This latest reincarnation is a private dining space—membership required. If you’re craving falafels, hummus and tabbouleh on a regular basis, consider signing up: looks like you just need to fill in an online form and book in advance to be considered a member.
Caliburger (Shop A, G/F, 68-76 Hennessy Rd., Wan Chai) is the Asian version of West Coast chain In-N-Out, having opened up first in Shanghai before expanding to Hong Kong. According to the brand’s website, there are some truly random international debuts in the works as well, including Kuwait, Dubai and, well, California. In-N-Out burgers are all the rage back in the States, and I guess that’s what Caliburger’s trying to capitalize on—just without franchising the original brand.
Fuk Sau Lane in Sai Ying Pun is becoming a new-age enclave as Locofama (11 Fuk Sau Lane, Sai Ying Pun, 2547-7668) makes its debut right opposite Grassroots Pantry. No, this lovely, intimate space isn’t a vegetarian diner—lemongrass chicken wraps, salmon pasta and bacon-truffle eggs are all on the menu—but there are certainly vegan-friendly and gluten-free options as well. There is also an organic goods shop adjacent to the restaurant where you can get snacks like chips and choco bars, as well as household items like shampoo and wooden toothbrushes.
Two pieces of news from Pierre Hermé (Shop 2410, 2/F, Gateway Arcade, Harbour City, 3-27 Canton Rd., Tsim Sha Tsui). The first is that the patisserie is set to open its second shop in Harbour City by the end of October. The second is that it’s launched a new range of products for the coming season, including truffle and foie gras-infused macarons, and all-new “Les Galets” chocolate slices (thin chocolate discs filled with ganache). There are also coffee-flavored macarons and candied chestnuts, if you’re looking for subtler creations.