Where to eat in Hong Kong: 10 exciting new openings and menus to try, from ‘hotpot afternoon tea’ to Agung Prabowo’s pop-up appearance at Roganic

Nov 2 , 2020

Sushi sliced by a chef with 30 years experience doesn’t usually come cheap, but new spot Sushi Hakucho’s omakase is a very fair deal. Photo: Sushi Hakucho

Tsim Sha Tsui’s Sexy Crab turns stuffy seafood dining on its head, The Pizza Pig is a pork lover’s dream landing in Tseung Kwan O, and evergreen favourite Shake Shack goes luxe with a black truffle version of its classic burger

With travel restrictions still in place in Hong Kong, it seems the city’s stir-crazy citizens are opting to spend their hard-earned cash on eating out instead. Luckily, Hong Kong’s F&B movers and shakers have responded in kind with a batch of exciting, newly opened restaurants.

The most recent additions? Concepts hell-bent on challenging the status quo, such as K11 Musea’s Sexy Crab – rejecting the idea that eating crab has to be traditional – and Sushi Hakucho, a restaurant trying hard to provide diners with a genuinely affordable omakase option.

Elsewhere, one of the co-founders of The Butcher Club opens an intriguing private kitchen in Wong Chuk Hang, and several exciting new menus abound, including a black truffle burger at Shake Shack and a hotpot afternoon tea at Quan Alley in Harbour City’s Ocean Terminal. Read on for the lowdown.

New opening: The Pizza Pig

The group behind The Salted Pig and The Blind Pig are at it again, this time with The Pizza Pig, which has just opened its doors in Tseung Kwan O. The crispy pork knuckle signature dish is a stand-out, as is the piggy pizza with potato and leek purée, pork knuckle, pork crackling and mild Cheddar cheese. We also think these restaurants boast the best carbonara in town.

Shop G10 & G11, Monterey O’South Coast, 23 Tong Chun Street, Tseung Kwan O

New opening: Sexy Crab

Crab season is here – and so is a restaurant keen to shake the perception that crab should remain a traditional affair. Sexy Crab has mirrored ceilings, sultry purple decor and low lighting that makes a meal here feel like the start of an exciting night out. Innovative creations include 50-50, a perfect blend of hairy crabmeat and roe in a secret broth of several fish varieties gently simmered for 8-10 hours with silky handmade and air-dried noodles, topped with grilled baby yellow croaker and scallions, a dip of shiso tempura and crab roe sauce.

Shop 401A, 4/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui East

New opening: Sushi Hakucho

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