Obi Wan Hanabi Privé Group has been on a restaurant opening rampage, and one of the latest is Hanabi (4/F, 6 Knutsford Terrace, Tsim Sha Tsui, 2723-2568) over on Kowloon side. Chef Michael Chan, who’s worked at Nobu and Privé’s other Japanese restaurant, Amazake, will be offering diners two omakase menus at $800 or $1,200 per head. The cuisine is Japanese, but chef Michael likes to infuse western elements and presentation styles into his dishes. Sharing is Caring Grumpy surly types should stay away from the light and lovely Cafe Share & Express (4 Swatow St., Wan Chai), Wan Chai’s latest coffee spot. It’s also probably got one of the cheapest lunch venues in the area. Seriously: a pasta set lunch costs $38—which is pretty hard to beat. Salads and sandwiches are also available, as well as a decent selection of sweets including macarons, cakes, and eclairs. Pasta Masta Linguini Fini (49 Elgin St., Central, 2387-6838) is now on Elgin Street! Backed by a group of restaurateurs who embraced farm-to-table and locally grown produce back when restaurants still took pleasure in flaunting jet-fresh ingredients from exotic locales, LF is always one step ahead of the game. And get this: the restaurant now has a zero-waste policy in place, which means it composts its leftovers and only takes on eco-friendly packages from its suppliers. The man in charge? The lovely chef Vinny Lauria, who also plays overlord at Stone Nullah Tavern in Wan Chai. Just Like Grandmama Makes Pirata (29-30F, 239 Hennessy Rd., Wan Chai, 2887-0270) is not the name of Jack Sparrow’s booty boat, but rather the newest hipster Wan Chai establishment serving grandma-style Italian comfort food. The edibles are presented on wooden blocks, in crockpots and the occasional jar or two. Lasagna, porcini risotto and other homey pasta dishes are featured on the menu, but meat eaters will also find much to love in the flank steak and T-bone mains. Right On Time Going his own way has proven to be the best path for former Hullett House chef Philippe Orrico, whose success at his self-run Upper Modern Bistro is now being translated into a second establishment called On (28-29/F, 18 On Lan St., Central, 2174-8100). On serves southern European fare in a two-story space that includes an open kitchen (28/F) and a cocktail lounge (29/F). Diners are invited to take part in the preparation process by oohing and ahhing while general manager Jeremy Evrard finishes plating dishes tableside. Top Secret Setting up shop in the same building as On is another chef who decided to go it alone. Former St Betty big cheese Shane Osborn is now heading up Arcane (3/F, 18 On Lan St., Central, 2728-0178), a modestly sized modern European outfit with a ginormously sized wine cellar. That’s as much as I know, which is just as well—the place is called Arcane, after all… Mind Your Own Beeswax The dessert chefs at the Hyatt Regency Sha Tin’s Patisserie make some seriously tasty pastries, and I’m the first to lament not being able to gobble up the honey cakes on demand, given the hotel’s relatively far-flung location. So I was really excited to hear about the Patisserie pop-up (G/F, K11 Art Mall, 18 Hanoi Rd., Tsim Sha Tsui, 3723-1234) at K11, showcasing all the honey cakes, pure jars of honey from the Wing Wo Apiary (from which the cakes are made), and also the shop’s signature apple pie. All good things must come to an end, so be sure to visit before the pop-up disappears for good, approximately six months from now. Email me at firstname.lastname@example.org or follow me on Twitter: @adelewong_hk.