Christmas dining during Covid-19 might be a quieter affair – but there’s still these 13 new Hong Kong restaurants and festive menus to try

Dec 2 , 2020

Sharing plates at Nissa la Bella – one of several new openings in Hong Kong this winter, despite the Covid-19 pandemic. Photo: Nissa la Bella

Restaurant restrictions in Hong Kong have tightened again due to the fourth wave of Covid-19, with eateries only allowed to remain open until only 10pm, serving groups of two for dine-in.

But there has still been a slew of new openings in spite of the ongoing pandemic, with F&B companies no doubt taking advantage of empty retail spaces left behind by the bad economy. The show must go on, as they say.

These latest additions to Hong Kong’s dining scene include a veritable glut of Japanese concepts ranging from yakitori at J Senses in Wan Chai to yakiniku and teppanyaki in Central. We’re particularly intrigued by the new truffle tea parlour at K11 Musea and also very excited for Ma and Duckee, two more establishments where we can take our vegan or vegetarian friends. Not to be outdone by the Japanese, two new French concepts have sprang up in Sheung Wan, as well.

Of course, restaurants are getting ready for the festive season, too. Michelin-starred Beefbar is serving beautiful multi-course menus for steak lovers while Miyazaki and Kagoshima beef are in the spotlight at Tsukada Nojo in Ocean Terminal in Tsim Sha Tsui. And as Christmas is the season of giving, The 12 Days of Christmas Holiday charity campaign will offer altruistic foodies unique experiences by chefs behind Michelin-starred restaurants from around the world, with all proceeds going to a worthy cause.

So while Hong Kong might have to hunker down at home for most of this holiday season, if you’re up for a lunch or dinner for two, there will be plenty of new options to try this month.

New opening: Nissa la Bella

Some of the dishes available at new French restaurant Nissa la Bella. Photo: Nissa la Bella

The South of France has its own unique gastronomic culture. Due to its location off the Mediterranean coast, the region tends to incorporate more olive oil as well as plenty of seafood. Nissa la Bella showcases this unique cuisine with tantalising street food like The Socca, a chickpea pancake served warm and wrapped in paper. Another must-try is the Osso Bucco, a traditional slow cooked Lombardy veal stew served with polenta.

10-14 Upper Station Street, Sheung Wan

New opening: Yakiniku Ishidaya

Wagyu cuts at Yakiniku Ishidaya. Photo: Yakiniku Ushida

Japan’s Kobe Ishidaya Co. Ltd. is opening its very first overseas branch right here in Hong Kong on December 11. The brand is renowned for its premium Japanese Wagyu beef, and the restaurant menu will be created by owner and founder Kiyonori Ishida. Expect over 20 varieties of prime beef cuts; this one is definitely for the Wagyu connoisseurs.

3/F, Century Square, 1-13 D’Aguilar Street, Central

New opening: Les Papilles

Newly opened on Causeway Bay’s Tang Lung Street is a cute little bistro called Les Papilles. Good things can come in small packages, and this narrow eatery sure fits the bill. Lunch sets start at a reasonable HK$118 (US$15) while the multi-course tasting menu costs HK$668 (US$86). The restaurant is a sophisticated, refreshing new option for the neighbourhood, and we particularly enjoy the lightly smoked salmon with caviar and cucumber avocado purée salad.

44 Tang Lung Street, Causeway Bay

New opening: Chako

A new casual Japanese eatery has opened at J Senses in Wan Chai. Specialising in chicken skewers, or yakitori, the restaurant uses a high-grade Japanese binchotan charcoal grill to make its speciality skewers. Other delicious items on the menu include salmon oshi aburi sushi and other flame-torched aburi sushi.

2/F, J Senses, 18 Ship Street, Wan Chai

New opening: Bouillon

Chef Johan Ducroquet of Le Bistro Winebeast has struck out on his own with a classic Parisian eatery in Sheung Wan. Arguably one of the most underrated chefs in Hong Kong, chef Ducroquet expresses his sincere approach to cuisine with traditional dishes such as beef tartare, grilled bone marrow and pâté en croûte – all around the HK$100 (US$13) price point. Patrons can definitely anticipate great food at wallet-friendly prices.

6 Pound Lane, Sheung Wan

New opening: Ma

If you treat your body like a temple, then Ma is the eatery for you. The restaurant prides itself on delivering flavourful raw vegan creations that satisfy your taste buds in a clean and healthy way while being packed with nutrients and vitamins as well. Sink your teeth into nourishing burgers created with portobello mushrooms smothered in cashew truffle sauce or zoodles (zucchini noodles) combined with tasty sauces such as tomato, caper and black olive or pesto, pine nut and arugula.

Shop 11, 1/F, H18 Conet, 23 Graham Street, Central

New opening: T8

Teppanyaki lobster in signature sauce. Photo: T8

Get ready for an indulgent night of teppanyaki with Lan Kwai Fong’s newest addition, T8. On the menu are dishes like A5 Miyazaki Wagyu steak, foie gras with red wine pear sauce, and uni fried rice. Australian lamb and Japanese pork and abalone will surely satisfy any foodie’s gastronomic dreams.

5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central

New opening: Duckee

If you ever have problems deciding where to go with a mixed group of vegetarian and meat-eating friends, then Duckee is here to solve your dilemma. Boasting a “yin-yang” approach to classic Chinese fare, Duckee includes meat and meat substitutes for the same dish. A prime example is the yin-yang Peking duck where traditional Peking duck is served alongside a roast vegetarian “duck” made from seasoned pineapple and deep fried dried bean curd.

Shop B01-B10, B/F, Lee Garden 3, 1 Sunning Road, Causeway Bay

New opening: Moon Palace

Claypot crab with rice rolls. Photo: Moon Palace

Two legendary Cantonese chefs have partnered up to open Moon Palace in Kowloon Tong. Sanxilou alum chef Lee Chi-Kwong and the former dim sum chef of Wing Lei Palace, chef Chan Sai-fai, promise classic and authentic dishes, such as ginger shallot crab in a searing clay pot, that will bring back the flavours of yesteryear.

Shop G25, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong

New opening: Golden Diamond Truffle

Truffle crema rooibos tea. Photo: Golden Diamond Truffle

A truffle-themed tea parlour has opened its doors in K11 Musea – and when we say truffle themed, we mean everything contains truffle. The coveted ingredient is imported from Umbria, Italy, and diners can look forward to everything from truffle mojitos to mixed berry “trufficino” desserts to truffle ice cream.

B201, Unit 34, Level B2, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui

New opening: Etna

A breezy new Italian establishment has opened in Tai Hang with a sprawling outdoor terrace that can seat up to 50 people. Scrumptious and innovative menu items include poached prawns with lemon oil, chilli jam, and zucchini, and crispy soft shell crab fettuccine “Puttanesca” served with a spicy and savoury gochujang syrup.

3/F, The New Place, 68-70 Electric Road, Tin Hau

Tsukada Nojo seasonal specialities from Miyazaki and Kagoshima

Marumi pork bijin shabu-shabu. Photo: Tsukada Nojo

From now until February 8, 2021, farm-to-table izakaya restaurant Tsukada Nojo is serving premium winter produce from Miyazaki and Kagoshima prefecture at its sister restaurants in Hong Kong. Fabulous dishes include Marumi pork from a renowned farm in Kawaminami and eaten simply as shabu-shabu, as well as the must-try giant free-range Miyazaki Jitokko chicken that has a delicious, strong flavour and tender meat.

Shop OTE 202, 2/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui

Beef Bar festive menu

M9 Australian rib eye, baby carrots and Madeira jus. Photo: Beefbar

Beefbar is celebrating Christmas and New Year’s Eve with a festive five-course or six-course dinner menu, respectively. Dishes include the home-made taleggio cheese ravioli with toasted walnuts and Alba white truffle, as well as the signature M9 Australian rib eye with baby carrots and Madeira jus.

2/F, Club Lusitano, 16 Ice House Street, Central

The 12 days of Christmas holiday charity campaign

This Christmas its possible to both enjoy a delicious meal while giving back to the community. The first 12 Days of Christmas holiday charity campaign offers an array of unique F&B experiences, donated by world-renowned professionals such as Dominique Ansel and Simon Rogan.

Between December 1 to 12, a different experience will be up for grabs each day, available on a first-come first-serve basis. So open your wallets for wonderful gift ideas to share with your loved ones, such as dim sum crafting classes at three-Michelin-starred restaurant Forum, a private live Zoom cooking class with chef Simon Rogan of Roganic and Aulis fame, and much more. All proceeds will be donated to the ChickenSoup Foundation.

www.12daysofchristmas.shop

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Food and Drinks

Michelin-starred chefs like Simon Rogan and Dominique Ansel are offering one-off charity experiences, while Alba truffles and Miyazaki, Kagoshima and Kobe Waygu beef steal the spotlight in new restaurant menus