I Do for Edo
Inakaya (Shop A, 101/F, International Commerce Centre, 1 Austin Rd. West, West Kowloon, 2972-2666) welcomes new executive chef Masayoshi Nozawa, who’s set to impart all his Tokyo culinary experience to Hong Kong diners, one kaiseki dish at a time. Chef Nozawa will be sourcing ingredients straight from his home country, and has a particular penchant for colorful dishes. If you’re keen to try his matcha tofu, grilled lobster, simmered eel, zesty citrus trout and other exclusively prepared dishes, be sure to make a reservation with your request at least three days in advance. Or prepare yourself for some serious FOMO, MOFO.
Thai This At Home
Thai-ified western dishes and westernized Thai dishes like basil stir-fry burgers, sriracha-drenched hotdogs, lobster-topped pad Thais and chili-laced steaks are all the rage at Soi 7 (57 Wyndham St., Central, 2840-0041) on good ol’ Wyndham. Enjoy while nursing tangy mango cocktails in a vintage/industrial/wall-art-covered space.
Catch 33
Timon Seafood Tapas Bar and Restaurant (33 Ship St., Wan Chai, 2111-0484) is sailing to 33 Ship Street, dishing out fresh catches cooked San-Sebastian- and Barcelona-style. Although the theme is Spanish at Timon, the produce will be mostly local: fish and other sea-dwelling creatures will be sourced from neighborhood wet markets for maximum freshness. Enjoy grilled squid, codfish croquettes, and other bite-sized treats at this marine-themed space.
Spanish Inflation
La Paloma (189 Queen’s Rd. West, Sai Ying Pun, 2291-6161), meaning “pigeon” in Spanish—and a playful homage to Barcelona’s Barrio Chino (Chinatown) nightclub of the same name—opens its doors in Sai Ying Pun to serve the tasty bird and other scrumptious Spanish staples in a vibrant, colorful 3.400-square foot space at SoHo 189. La Paloma is chef Willy Trullas Moreno and chef Alex Fargas’s second project in Hong Kong—the first being FoFo by El Wily in Central. The restaurant will feature an asador: a clay roaster that can handle suckling pigs, lamb and other hearty meats.
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