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. Hong Kong’s most creative cocktails – 3 to try 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 Hong Kong’s first sustainable bar – from the bartender behind The Old Man 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 Think “affordable omakase” is a misnomer ? Think again. This Kyushu-style sushi restaurants boasts a top flight chef (Chef Mokoto), well-known for his knife skills after 30 years of experience, and yet lunch here starts at an very reasonable HK$480 (US$62) per person. Some of his signature dishes include ika – fresh, sweet squid – served with quail egg yolk sushi, and an ika and urchin sushi that’s a pure umami explosion. The snakehead fish sushi, a prized seasonal eel high in fat with strong flavour, is also wonderful. Dinner starts at HK$980. G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui Which came first, Japanese sushi rolls or Korean kimbap? New opening: The Factory Co-founder of The Butcher’s Club, Jonathan Glover has struck out on his own to launch a new private kitchen concept called The Factory. Catering to groups of 15 or more, the restaurant features a menu of delectable dishes such as chicken, foie gras galantine with fig jam and tomato bruschetta, and “Carpet Bag” tenderloin stuffed with oysters and wrapped in bacon. But above all, the beef Wellington looks like a must-try. 16A Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Wong Chuk Hang New opening: Crêpe Delicious Fans of French crêpe powerhouse Crêpe Delicious will be pleased to know that the brand has expanded to the Hong Kong Island. The popular Mong Kok outpost has given rise to this two-storey establishment on Wan Chai’s Lee Tung Avenue. Patrons can have their fill of sweet or savoury crêpes, as well as Crêpe Delicious’ Hong Kong exclusive: a puff pizza BBQ pulled pork version. Shop G26 &F26A, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai How chefs see the future for fine dining in a post-pandemic world New opening: Big Birdy Everyone’s favourite Sheung Wan chicken joint Little Birdy has been reopened in a new venue at Sai Ying Pun and has a new menu to boot. Big Birdy offers a more extensive menu and more sit-down tables at which to indulge in the house flame-grilled chicken and delicious home-made peri-peri sauce. New to the line-up this time are scrumptious sandwiches, tasty chicken and waffles, and a fantastic list of spiked iced teas. Shop 11, 48-78 High Street, Sai Ying Pun Craft & Spirit at Roganic It seems guest bartenders have become the new must-have accessory for Hong Kong’s hippest restaurants these days. Celebrated Causeway Bay restaurant Roganic is currently hosting Craft & Spirit, a new food and beverage series that pairs creative cocktails by award-winning mixologists with the restaurant’s modern British fare. November 5 will see Jay Khan of Oaxaca-inspired cocktail bar Coa mix up a storm, while Agung Prabowo of world-renowned The Old Man ( and now Penicillin ) will host on November 18. The bartenders will create innovative drinks to pair with the eatery’s Long Tasting Menu, and guests can expect nothing less than a sensational evening. UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay 13 fancy pants Hong Kong restaurant deliveries for lockdown No 2 Jewel afternoon tea set at Tea WG A tea-infused sweet and savoury tea menu has just launched at the gorgeous Tea WG. Pair the brand’s signature 1837 French Earl Grey or Silver Moon Tea with canapés such as the duck foie gras mousse with caramelised red onion toast topped with their Sakura! Sakura! tea; or something sweeter, such as the vanilla cake rolls filled with hojicha-infused mousse. Pinkies up! Shop 1022-3, Podium Level 1, IFC Mall, 1 Harbour View Street, Central 5 luxury afternoon teas in Asia to get a taste of the local culture Black truffle menu at Shake Shack Who knew black truffle in a burger could work? From November 3, Shake Shack is serving up three new creations for those who prefer a touch of luxury with their fast food. Patrons will be able to sink their teeth into black truffle versions of the chain’s classic Angus beef burger, chicken burger, and of course, and some moreish truffle fries. Various locations including Harbour City, OT G53, G/F, Ocean Terminal, 3 Canton Road, Tsim Sha Tsui Hotpot afternoon tea at Quan Alley Those who just can’t get enough of hotpot, rejoice! The highly Instagrammable Quan Alley just introduced a hotpot afternoon tea deal you can’t refuse. Priced at HK$580, the set meal for two includes Wagyu beef roses and other creative, signature savoury creations, including a “lollipop” and “nougat” – in actual fact made of fish paste and tofu skin. Wash it all down with a speciality tea for good measure. Shop OT G57, Ground Floor Ocean Terminal, Harbour City, Tsim Sha Tsui Want more stories like this? Sign up here . Follow STYLE on Facebook , Instagram , YouTube and Twitter .