10 new Hong Kong restaurants and dining deals for April: two-Michelin-starred Ying Jee Club serves up a new degustation menu while French fine dine Belon gets a new home – and a new chef

Apr 1 , 2021

Slow-cooked New Zealand lamb loin with smoked aubergine purée, roasted artichokes and mint salsa verde. Photo: Spiga

‘Revenge spending’ – consumers spending more than usual to make up for missing out during Covid-19 – is in full swing as vaccines continue to roll out

Chef Masataka ‘Masa’ Fujisawa opens a new omakase concept, Wagyu Yakiniku Ichiro offers unlimited Wagyu yakiniku, and South African biltong comes to the city

“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.

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.