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Best New Restaurants of 2015... so far
We’re seven months into 2015 and we can hardly keep up with all the restaurant openings. To narrow it down, here are our picks of the hottest new tables in town. By John Robertson
Best new… Chinese
As the name suggests, you’ll need to dig deep into your pockets to enjoy this new offering from the group behind Loyal Dining and The Tonno. But Tycoon Tann is well worth the splurge. You’ll feel like emperor for a day as you sit between precious antiques and walls decorated with contemporary Chinese artwork and calligraphy, dining on fusion dishes that one can’t help but describe as, well, rich: think Peking duck with caviar, baked crab with truffle, and chicken wings with foie gras.
G-2/F, Ming Fat Building, 74 Wellington St., Central, 3125-3228.
The perfect Tann?
Best new… Beach Escape
You might say trying to combine Southeast Asian, South American and Caribbean flavors is just a little bit confusing—and you’d be right—but the barbecue masters at Maximal Concepts’ Limewood have managed to pull it off with aplomb. Head down south for some grilled seafood and meats, seasoned with exotic flavor combinations and stay for the refreshing cocktails, beachy decor, and open-fronted view of Repulse Bay. But do be warned: these serious vacation vibes might be hard to shake off by Monday.
G/F, The Pulse, 28 Beach Rd., Repulse Bay, 2866-8668.
Best new… Private Dine
If you like your private kitchens extra private, check out the new incarnation of Yin Yang. Formerly based in Wan Chai, it’s now tucked away on a secluded beach by Ting Kau village out in the western New Territories. You’ll have to step out of your city-slicker comfort zone to get there—but that’s just part of the fun. Ultra passionate about engaging with local culture and heritage, chef Margaret Xu takes inspiration from Cantonese fishermen in this latest venture. She either uses the freshest catch from the local market or actually goes fishing herself. For an added farm-to-table touch, all the sauces are made from ingredients grown in the restaurant’s garden.
House 117, Ting Kau Village, Tsuen Wan, 2866-0868.
Best new… Japanese
Hokkaido bears and Japanese curry go hand-in-hand, or at least that’s what the artwork at Sama would have you believe. A Japanese chain hailing from Sapporo, Sama prepares its curry bases in a central kitchen under the eye of head chef Shuichi Takahashi. There’s a choice between tomato, coconut and prawn flavors, as well as three levels of spiciness: “baby bear,” “adult bear” or “crazy bear.” And they’re all crazy good.
51 Gough St., Sheung Wan, 2191-8850.
Best new… Tapas
Chef Willy Trullas Moreno’s second restaurant in town—he’s also behind Fofo by el Willy—brings the Spanish seaside to Sai Ying Pun. Both the décor and the menu at La Paloma are inspired by chiringuito beach bars that you’ll find along the shores of his hometown of Barcelona. The name is Spanish for “the pigeon,” and rest assured that the bird makes an appearance on the menu, freshly roasted in an enormous asador clay oven. Don’t let the big, delicious dishes like paella and suckling pig distract you from the tapas, Iberico pork, tortilla omelets, and top-notch Spanish wines and beers.
1/F, SoHo 189, 189 Queen’s Rd. West,
Sai Ying Pun, 2291-6161.
Best new… Overall Value
The first restaurant to touch down in Lan Kwai Fong’s new California Tower, Ore-no Kappou came out swinging with the promise of “Michelin food for the masses.” And we’re happy to report that it does indeed deliver. Featuring dishes from its sister restaurant, the Michelin two-starred Ginza Okamoto in Tokyo, Ore-no Kappou offers a long list of Japanese flavors that needn’t fill the salaryman with despair. Expect traditional kaiseki with a modern twist, as well as ramen, udon, sushi, and top quality meats grilled on a Mount Fuji lava stone. Now that’s a hot opening.
6/F, California Tower, 32 D’Aguilar St., Central, 2328-3302.
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