“Revenge spending” – consumers spending more than usual on shopping and eating out to make up for what they missed during Covid-19 – is in full swing in Hong Kong, especially now that evening dining bans have been lifted . Plenty of restaurants have timed their openings with the occasion. The new Mián has opened on the pavilion of The Murray hotel in Central, while another exclusive Japanese omakase establishment has also opened in the neighbourhood in the CCB Building. Popular French fine dine Belon has found a new home on Elgin Street in Soho, while Spiga and Ying Jee Club have launched new signature menus to try. Scroll down to see what else is new to the dining scene this month. 6 Hong Kong Easter buffets and afternoon teas for the whole family New opening: Mián Taking over the space previously occupied by Guo Fu Lou on the terrace of The Murray hotel, Mián serves up the best selection of all eight major Chinese cuisines. Signature dishes include Sichuan-style poached tiger grouper with assorted chilis as well as seafood and egg fried rice made with Tai Ma premium soy sauce from Yuen Long. UG level in The Pavilion, The Murray, 22 Cotton Tree Drive, Central New opening: Masa Taking over Howard’s Gourmet’s space is Sushi Masa. Chef Masataka “Masa” Fujisawa of Sushi Masataka fame is embarking on a new 21-seat omakase concept perched on the fifth floor of the CCB Building in Central. Exclusive ingredients are the name of the game: chef Masa sources spring water and wasabi from the Shizuoka prefecture, while Maruyama Nori laver – produced by a company founded in 1854 – is bought from Tsukiji, Tokyo. And that’s just for a start. 5/F, CCB Tower, 3 Connaught Road Central, Central 6 luxury Hong Kong staycations to book this Easter New opening: Hungry Pal A new gastrobar is opening mid-April in Soho. On the menu is pub grub such as chicken and mushroom pie, Cajun fried chicken and grilled salmon. Wash this all down with cocktails like the Oolong Sour or the Martinez – revered as the ultimate martini by industry professionals. 11 Lower Elgin Street, Soho New opening: Wagyu Yakiniku Ichiro Unlimited Wagyu yakiniku ? Yes please! Taking up over 7,000 sq ft in Jordan, Wagyu Yakiniku Ichiro specialises in the prized Odagyu A4 Wagyu from the Oda Chikusan ranch, which is famous for its rich melt-in-your-mouth marbling and legendary umami flavour. The menu ranges from HK$298 (US$38) to HK$938 (US$121) and includes seafood items such as shrimp, scallop, king crab, oyster, abalone and more. 3/F, Pak Shing Building, 31-37 Jordan Road, Jordan Has K-drama Vincenzo started a bibimbap war? New opening: Belon Moving around the corner on Elgin Street to a new location is Belon, with new chef Matthew Kirkley at the helm. Of course, the menu features new creations too, like turbot with beurre cancalaise and salade gourmande. Expect old favourites from the esteemed French restaurant too, from the cervelas en brioche to the pigeon pithivier. 1/F, 1-5 Elgin Street, Central New opening: Chief’s Blend View this post on Instagram A post shared by Chief's Blend (@chiefsblend) If you’ve never tried biltong before, you should – the South African dried beef snack is apparently the stuff of legend, and now it’s coming to Hong Kong. Online butcher and deli Biltong Chief has partnered with Blend & Grind coffee shop to open Chief’s Blend in a quiet corner of Wan Chai. Declaring itself the city’s first and only dedicated biltong bar, patrons can enjoy a glass of South African wine alongside a variety of cafe food and delicacies. Shop No. 4, G/F, Lucky House, 17-21 Burrows Street, Wan Chai How is Singapore’s next generation of chefs putting the nation on the culinary map? New chef tasting menu at Spiga The well-heeled favourite in Central has launched a new chef tasting menu. The meal begins with Hokkaido scallop carpaccio served with carrot and ginger purée and topped with Oscietra caviar and puffed fregola, then progresses to slow-cooked New Zealand lamb loin, which is served with smoked aubergine purée, roasted artichokes and mint salsa verde. 3/F, LHT Tower Podium, 31 Queen’s Road, Central Seasonal bamboo shoot specialities at Dong Lai Shun Bamboo shoot season is an important date on the culinary calendar in China. Here to celebrate this coveted ingredient with a bang is the spring menu at Dong Lai Shun. Sink your teeth into chilled bamboo shoots with mustard sauce, where the unique crunch of the vegetable is enhanced by a kick of spice. For something a little different, try the wok-fried diced lobster and bamboo shoots in crispy rice cone. Basement 2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East Would you try these K-pop idols’ bizarre favourite foods? Rum Journey at Daily Tot Sip some of the most exclusive Caribbean rums via the Daily Tot’s carefully curated new Rum Journey list. Try the Dark N’ Stormy with the Bermuda Triangle featuring Gosling’s Black Seal Rum, home-made Bermuda kumquat liqueur, angostura foam and champagne acid. A new twist has been added to old favourites too, such as the Mamacita, where the Banana Spritz (also known as the Chiquita) is replaced with Takamaka coconut, Aperitivo Cappelletti, prosecco and coconut water served up in a sustainable coconut shell. Shop E, LG/F, Felicity Building, 58 Hollywood Road, Central Chef’s degustation menu at Ying Jee Club Indulge in the best dishes this two-Michelin-starred institution has to offer with their new six- or eight-course degustation menu. Patrons can savour the Ying Jee appetiser selection, which includes chilled South African abalone with jellyfish and caviar, marinated pigeon with hua diao wine, and crispy eel with yuzu honey and honey glazed barbecue pork. Another must-try is the braised sea cucumber stuffed with shrimp paste, minced pork and conpoy. Shop G05, 107-108, Nexxus Building, 41 Connaught Road Central, Central Want more stories like this? Sign up here. Follow STYLE on Facebook , Instagram , YouTube and Twitter .