The Year of the Horse is almost upon us: we seek out 14 Next Big Things of 2014.
8-MIN READ8-MIN
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SoHo Dining
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Eating Local
Sorry, SoHo, your vertical streets are just a little too last year. It might be the no-reservations thing, or the overpriced street food concepts—seriously, how much for a bao?—or maybe it’s that every restaurant seems to have the same grungy-chic décor. This year is all about eating closer to home. Neighborhood dining scenes are on the up, from the High Street eateries of Sai Ying Pun to the nexus of restaurants around Hillwood Road and Tak Shing Street in Jordan. And, of course, just take a single trip to one of Hong Kong’s many cooked food centers— or even the TempleStreet market. Say farewell to complaining about marked-up Tsingtaos, never-ending queues and unfathomably lackluster food. Your wallet and your taste buds will both thank you. Plus, bonus points for supporting homegrown Hong Kong businesses: find the one that’s closest to you, and take a seat.
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Bars that charge an arm and a leg for drinks
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Bars that charge an arm and a leg for food
Unless your Carlsberg was carbonated in-house and bottled by hand, then why are you paying more than $25 for a bottle? Same goes with any spirit-and-mixer drink around—were those ice cubes hand-chipped or what? Not that the “trend” of overpriced drinks is going away, of course. Now, not only can you expect to be shedding half a month’s paycheck on a vodka-lime-soda, but 2014 is also going to be a year of crying over your snacks tab as well. From “gourmet” duck fat French fries to “artisanal” pizzas (we’re drunk: a greasy slice will do), expect to shell out to sate your bleary-eyed cravings. Recently opened Le Dôme de Cristal (3/F, The Galleria, 9 Queen’s Rd. Central, 2116-4688) is guilty of serving up French fries with Iberico ham ($138), or smoked quail legs ($128). At Duddell’s (3-4/F, Shanghai Tang Mansion, 1 Duddell St., Central, 2525-9191), you’ll be splurging on deep-fried Bombay duck ($150) or fried chicken with spiced salt ($120). Even bars with more casual atmospheres, such as Common Room (1/F, Wo On Building, 8-13 Wo On Lane, Central, 2525-3599), will see the snacks add up FAST—although we have to admit that both the Wagyu foie gras sliders ($98) and bone marrow ($115) are pretty damn good.
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Football match-fixing
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Fixing the 2017 electoral reform
Hong Kong soccer started 2013 with a bang by winning the Guangdong Cup, but match-fixing scandals and an ICAC probe have bogged it down of late. With tougher regulations on the way, critics are hopeful the scandal won’t follow them through the year. The same can’t be said for the city’s constitutional reform: pan-democrats and legal experts argue that the government’s recently published consultation paper is, in effect, a proposal for a slightly more representative version of the existing “small-circle election.” Most other suggestions, such as publicly nominated candidates, have been “interpreted” as defying the Basic Law. Sounds like a pretty sure way to produce another unpopular CE.
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The Maldives
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The Philippines
Sure: the marine biodiversity, powdery white beaches and spectacularly clear waters of the Maldives are a sight to behold, but this cluster of islands south of Sri Lanka is expensive, remote and has an extremist vibe that is getting harder for visitors to ignore. If you’re looking for the ultimate beach experience, the Philippines is cheap, friendly and much easier to get to, with flights leaving multiple times a day from Hong Kong. Looking for those crystal waters, pristine reefs and perfect dive conditions? With its hundreds of pristine sand spits, lagoons and dramatic karst formations, Palawan is your destination. If you’re looking to swim with the big fish, whale shark expeditions are on offer in Donsol in Luzon. You can also find whale sharks, manta rays and the occasional hammerhead at the nearby Manta Bowl.
Check out our story about diving in the Philippines here, and visit tourism.gov.ph for more.
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Japanese ramen joints
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New generation cha chaan tengs
We really don’t need any more tiny claustrophobic Japanese ramen kiosks, thanks. Then again, this is Hong Kong, and we excel at making the most of tiny claustrophobic spaces. Instead, look for the new wave of bing suts (“ice chambers”) and nostalgic cha chaan tengs that try to recreate the feel of local eateries of the 70s. Try Paul Hon Man-por’s Pak Lee Café (216 Shau Kei Wan Rd., Sai Wan Ho, 2560-5214), and his son’s updated branch Pak Lee Café Since 1964 (UG/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan, 3575-9896), which offers in-shop shaved ice, just like bing suts did in their heyday. The Capital Café (G/F, Kwong Sang Hong Building, 6 Heard St., Wan Chai, 2666-7766) nods at the golden age of Cantopop, but brings a fresh (and fancy) touch to its food—take The Principal’s Toast ($25), which has hints of truffle and is named after singer Alan Tam.
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Flying politicians around the world on freebies
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Keeping politicians at home for freebies
Remember when the very same lawmakers who reprimanded Timothy Tong and Paul Chan for various indiscretions went on a six-day trip to France, paid for by Cathay Pacific? To ease public anger, they had to donate the price of their holiday to charity. Yes, junkets are definitely out in 2014. Free meals, on the other hand, might be in. High-profile lunch and dinner dates with politicians and Chinese officials appear to be the new way to discuss electoral reform. Apparently, in order to resolve political differences Chief Secretary Carrie Lam recently hosted a dinner at her Peak residence, giving out homemade XO sauce at the end. Where’s our invite, Carrie?
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Villager Rage
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Villager Vigilantes
New Territories villagers have always had a bad rep as angry defenders of their land rights. Even the colonial government was wary, so much so that they decided to set apart villager lands as country park enclaves, so as not to piss them off. But when the government decided to incorporate the enclaves back into country parks last year, things quickly escalated. Other than the usual protests, villages have blocked off access to hiking trails: and in a final act to prove they’re a formidable force, some Sai Kung villagers are planning to poison nearby reservoirs. Watch your step in 2014—and maybe bring a bottle of water with you.
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Working in Central
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Occupy Central
Why trudge to work in Central every single day, when you could flood onto the streets instead? This July, Benny Tai and his crew plan to assemble 10,000 people to peacefully block the roads of Central, pressuring Beijing to implement full democracy. Before then there’s a timetable which includes public deliberation and a civil referendum. Might as well take part: beats filing yet another request for stationery, doesn’t it?
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Peruvian
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American Deep South
Chicha (26 Peel St., Central, 2561-3336) and Mayta (15 Lan Kwai Fong, Central, 2790-0928) are still cornering their fair share of the market, but we’re moving on in 2014. Japanese-influenced ceviches and things drenched in tigre de leche: you’ve had your glory, but now it’s time to recede gracefully.
Restoration (1/F, 63 Wyndham St., Central, 2536-0183) and the newly relocated The Roundhouse (62 Peel St., Central, 2366-4880) may have seemed ahead of their time, but newcomer 85 South (6-10 Kau U Fong, Sheung Wan, 2337-2078) is paving the way for a Deep South revolution. Enter pulled pork burgers, perfectly barbecued ribs and creamy coleslaws. The Roundhouse’s chef Austin Fry has also got a food truck-style American/Asian/Mexican eatery called Boom Shack (Location TBC, but last seen at Clockenflap) in the works: perhaps, the South really is rising again.
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The Michelin Guide
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The Twitter feeding frenzy
For the record: the Michelin Guide was never IN. It had a lukewarm response from day one, and has never really recovered from its reputation as an inconsistent and somewhat random source of good eats in Hong Kong. Nevertheless, restaurants continue to leverage their Michelin rankings each year—although ask any serious foodie about their feelings towards the Little Red Book and you’ll likely get a contemptuous reply. These days, tweeting about where you’re eating, when you’re eating and what you’re eating is the new, enlightened way to dole out culinary judgment. Remember to attach a smug photo and an #hkfoodie hashtag or two. Trawl the twitterati’s feeds to stay abreast of Hong Kong’s latest and greatest eats, much faster than the Michelin man can.
Best of all—the feedback’s free.
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The pub
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Hong Kong brews
Don’t get us wrong—few things beat a pint (or six) at the pub. But after the craft beer movement that took the city by storm last year, this year it’s all about local brews. Check out Young Master Ales (www.youngmasterales.com), a brand new microbrewery located in Ap Lei Chau with a mission to create fresh, additive-free beers. And of course, that isn’t the only brewing going on in Hong Kong. HK Brewcraft (hkbrewcraft.com) and The Beer Necessities (www.thebeernecessities.hk) sell everything you’ll need to make the perfect tipple at home.
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Gourmet fast food
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Even more gourmet fast food
Sorry, guys. The expensive fast food trend lurches on. With the death of the cronut comes another fad—2014 is the year of the ramen burger. Because why have a beef patty stuck between two boring buns, when you can have it sandwiched between two layers of flavorful, al dente ramen? So far, Rasupermen (Shop 1203, 12/F, Hysan Place, 500 Hennessy Rd., Causeway Bay, 2881-5006) seems to be the only establishment in Hong Kong delivering this Asian-American hipster obsession. But the bao, meat encased in a fluffy steamed Chinese bun, appears to be here to stay, despite everyone charging through the roof for it. Locations include Little Bao (G/F, 66 Staunton St., Sheung Wan, 2194-0202) and Comfort (5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central, 2521-8638). Next step: inside-out burgers, with bao in the middle, and steak on either side. Actually, that sounds pretty great.
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Gin
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Sherry
After dominating the scene for the last year, gin joints like Origin (48 Wyndham St., Central, 2668-5583) and G&T (UG/F, Shama Place, 30 Hollywood Rd., Central, 2481-3588) might have to step aside. The next drink to watch… is sherry. No longer the tipple of elderly grandmothers, the plethora of tapas bars that have opened up in the last few months are proof of how big it’s getting. Tapagria (18/F, The One, 100 Nathan Rd., Tsim Sha Tsui, 2147-0111) and Pez HKC (G/F, 4-5 Wo On Lane, Central, 2408-6000) are just two new tapas bars offering the classic Spanish tipple. The latest addition to the scene is UK chef Jason Atherton’s newest venture, Ham and Sherry (1-7 Ship St., Wan Chai, 2555-0628)—which, let’s face it, is pretty self-explanatory.
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Whistleblower hideouts
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Quashing opinions
Although NSA whistleblower Edward Snowden laid low in our very own city last year, 2014 is looking a lot worse for transparency. Kevin Lau Chun-to, the Chief Editor of Ming Pao, is being massaged out of his job, to be replaced by a pro-Beijing Malaysian now living in Singapore. The HKTV furore knocks on, with government officials resolutely refusing to explain why they denied the free-to-air TV channel a license. Are alternate voices drowning in a sea of bureaucracy? Well, on the bright side, we here at HK Magazine can promise you that we’ll keep being rude about everyone important—right until they kick the door in.
Will we finally be able to upgrade our 200-square-foot Des Voeux Road West hellhole? Excitable business reporters say a drop is imminent (and property prices are currently wafting downwards), but they’ve been saying that since 2010.
Out: Mainlander Hate In: Mainlander Solidarity
Last year was a particularly virulent year for hating on our northern cousins. Could this be the year that everyone finally realizes we’re not so different? Well, we can dream. As long as they’re Hong Kong dreams.
Out: Animal Haters In: Animal Protection Measures
After several high profile animal abuse cases last year—the worst being the Lantau cattle massacre—there seems to have been a shift towards coming down hard on anyone who mistreats animals. Let’s hope this trend of taking these cases seriously continues this year.
Out: Food Photography; selfies In: Actually enjoying your meal; life
Put down your phones and pick up your forks. Or at the very least,
stop bombarding our Instagram feeds with your boring photos. Please?
Out: Politicians and Excessive Consumption In: Accountability
Ha! Haha! Hahaha! Hahahaha!
Trends we really hate
- Macaron hyperinflation
- Cronuts
- Small shops closing down
- Extortionately priced bao
