Where to eat in Hong Kong in July: from CBD seafood dishes to spam musubi, Italian doughnuts to Indian kati rolls, these 20 new restaurants and menus leave you spoilt for choice

Kimchi momos at Momoz. Photo: Momoz

What a month for new openings!

Hong Kong’s culinary scene welcomes its first CBD restaurant with dishes infused with the trendy new active ingredient, cannabis. There’s a new bakery in Stanley, a contemporary restaurant and martini bar in Central and much, much more. Scroll down to check out all the new restaurants and concepts around town.

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New opening: Margo/Kyle & Bain

A dining booth at Margo. Photo: Margo

Two new cool concepts have opened up at 9 Queen’s Road Central. At Margo, you have the kitchens helmed by chef de cuisine Mario Paecke, former chef de cuisine of SOMM and sous chef of Amber at Landmark Mandarin Oriental. Diners can look forward to contemporary cuisine with an innovative twist.

Then, on the mezzanine level of the same floor is Kyle & Bain, an American martini bar concept led by none other than John Nugent of Diplomat fame. Together, the venues suggest 9 Queen’s Road Central will be the hot new place to see and be seen.

Shop 6, 9 Queens Road Central, Central

New opening: Censu

Pain Perdu. Photo: Censu

A new modern izakaya concept is opening this month on Gough Street. In the kitchen is chef Shun Sato who is an alum of Fukuro, Ho Lee Fook, Belon and Armani/Aqua. Creative dishes featured on the menu include squid white kimuchi, which is sliced squid sashimi prepared in ika somen style with white kimchi fermented with green apple and daikon; as well as zucchini flower tempura, a deep-fried Dutch zucchini flower filled with a creamy scallop prawn mousse sitting in a delicate truffle purée made of shiitake mushrooms, Madeira wine and truffle.

28-30 Gough Street, Central

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New opening: Moments Together

Wok-fried Buddha over the wall. Photo: Moments Together

Regional Chinese cuisine has a new address in Hong Kong. Moments Together marries the cuisines of Shanghai and Hunan with a modern twist. On the menu is the signature wok-fried Buddha over the wall, which uses more than 20 ingredients such as abalone, fish maw, sea cucumber and goose feet, all given a contemporary spin by with French cooking techniques that enrich and enhance the broth.

Shop 1009, Level 1, Elements, 1 Austin Road West, Tsim Sha Tsui

New opening: Med Chef

A seafood dish infused with CBD. Photo: Med Chef

Hong Kong’s first CBD restaurant is here. Located in Tsim Sha Tsui, Med Chef features an upscale seafood fusion menu and signature cocktails, all of which are infused with CBD provided by FireOrganix. Looks like there’s a new place to relax in town.

1/F, The Lamma Tower, 12-12A Hau Fook Street, Tsim Sha Tsui

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New opening: Pablo

Pork neck taco. Photo: Pablo

Pablo is named after one of the most famous Pablos there is, as in Picasso. The Mexican restaurant’s decor is is colourful as the man himself, splashed with bright murals and art. The plates are equally vibrant with menu items such as tacos al pastor (pork tacos) made of marinated pork neck, grilled pineapple and some strong Thai elements of mint, Thai basil and lime; as well as yellow ceviche with hamachi in mango, ginger, turmeric and lemongrass sauce.

G80-85 Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East

New opening: Meat the Sea


A premium deli has opened on Hollywood Road in Sheung Wan. Promising a fabulous range of top-notch European products, there are also counter seats for customers to dig into some of the fantastic produce à la carte too. Apart from an amazing selection of oysters, mussels and whole fish, there’s a variety of cheeses on the menu too.

Shop D, G/F, 108 Hollywood Road, Sheung Wan

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New opening: Musubi Hiro

Musubi. Photo: Handout

Don’t let name fool you, Musubi Hiro promises a lot more than spam musubi. The izakaya-inspired concept promises a wide range of beers, sakes and cocktails as well as snacks and of course 10 different kinds of musubi.

G/F, 37 Cochrane Street, Central

New opening: Pane e Latte

Bomboloni doughnuts. Photo: Pane e Latte

From the restaurant group that brought you Pici and The Optimist comes an all-day cafe and Italian panificio. Sitting pretty near the Stanley boardwalk, the cafe promises a range of Italian baked goods such as bomboloni – pillowy Italian doughnuts made with soft yeast dough and filled with delicious crema pasticceria.

G/F, U-C Court, 25 Stanley Market Road, Stanley

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New opening: Tokyo Chikara Meshi

A beef bowl. Photo: Tokyo Chikara Meshi

The OG restaurant that started the iconic beef bowl has landed in Hong Kong. Warm, comforting and simply scrumptious, beef bowls are a go-to comfort food for many in Japan and Hong Kong alike. Apart from classic donburis, there’s also the grilled beef bowl with cheese, the beef and vegetable sauté set and the fried pork with ginger set.

Shop G8, G/F, The Forest, 17 Nelson Street, Mong Kok

New opening: Bengal Brothers

Kati rolls. Photo: Bengal Brothers

India’s famous kati rolls have made their way to the streets of Hong Kong. Originally from Bengal, kati rolls – an Indian take on wraps – at Bengal Brothers feature cuts of chargrilled juicy meat or vegetables stuffed into rolled, house-made paratha flatbreads and drizzled with Bengal Brothers’ tangy signature chutneys and spice blends.

6 Johnston Road, Wan Chai

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New opening: Momoz

Hainanese chicken momo. Photo: Momoz

Fans of Nepalese momos rejoice! Not one, but two new outlets have launched at the same time, both offering an array of momos such as classic chicken and vegetarian, as well as innovative char siu, katsu chicken curry fried, kimchi and Swiss Italian cheese momos to choose from as well as a raft of wraps and refreshing drinks.

Shop 3, G/F, Lee Wai Commercial Building, 1 and 3 Hart Avenue, Tsim Sha Tsui

6 Lan Kwai Fong, Central

New opening: Boticario

Bar snack selection. Photo: Boticario

Inspired by the romance of Argentina in the 1920s, Boticario is a bar and grill that channels the farmacias that were home to many of the continent’s herbal healing traditions. Joining the line-up of eateries in Tsim Sha Tsui’s alfresco lane, patrons can anticipate creatively crafted cocktails as well as an array of comfort food such as empanadas.

Shop G5 and UG 15, Tsim Sha Tsui Centre, 66 Mody Road, Tsim Sha Tsui East

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New opening: Cut Sando Sound Bar


Thick-cut sandos are all the rage right now and here to step up to the plate is Cut Sando Sound Bar. The eatery offers more than just the garden variety Wagyu sando, with variations such as beef brisket, egg and bacon and even vegetarian options.

8-10 Lyndhurst Terrace, Central

New opening: Café Bohème

Pepperoni pizza. Photo: Café Bohème

Café Bohème has opened its second branch on the ground floor of Alto Residences in Tseung Kwan O. Home-made thin crust pizza, classic pastas and refreshing salads are on the menu. With indoor and outdoor seating and eye-catching floor-to-ceiling murals, it’s set to be a great spot for leisurely, relaxing meals.

Shop 8, G/F Commercial Accomodation of Alto Residences, 29 Tong Yin Street, Tseung Kwan O

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New opening: Feather & Bone

FAB steak sandwich. Photo: Feather & Bone

The name that’s synonymous with fresh produce and awesome steaks has opened its doors in Causeway Bay, complete with a new butcher’s island to put a spotlight on its premium meats.

Shop LG11-22, Lee Garden Two, 28 Yun Ping Road, Causeway Bay

New opening: La Vache

Steak frites served with generous pots of La Vache’s special sauce. Photo: SCMP

Black Sheep Restaurants’ La Vache has found a home for its third branch in Pacific Place. Fans of the steak frites concept can grab the famed classic combo, which includes an organic green and walnut salad, followed by USDA prime rib-eye and unlimited golden fries. Of course, the dessert cart is always something to look forward to as well.

Shop 007, LG1, Pacific Place, 88 Queensway, Admiralty

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Shunde specialities at Royal Garden Chinese Restaurant

Deep-fried minced carp balls. Photo: Royal Garden Chinese Restaurant

Those who love regional Chinese cuisine should definitely try the menu of Shunde specials at Royal Garden Chinese Restaurant. This area of China is known for its fish and rice, so diners can look forward to digging into dishes like deep-fried dace fish balls and classic pan-fried mud carp fish filled with minced fish mousse.

B2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui

New tasting menu at Haku

Amadai, or red tilefish. Photo: Haku

A new chef often means a new menu, and Haku is no exception. It welcomes chef Rob Drennan who brings with him a slew of innovative creations. Although the tasting menu changes on a regular basis, we loved the Japanese fish soup served with asparagus, radish and curry leaf oil, as well as the lobster with salmon roe, smoked fennel and tomato.

Shop OT G04B, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui

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New chef at Bibi & Baba

Ayam goreng istimewa. Photo: Bibi & Baba

Inviting chef Ho Wai-kong from Ipoh, Malaysia into its kitchens, Bibi & Baba are introducing new and improved items on its menu. We loved the fried carrot cake, Nyonya fish head curry and Hainanese chicken, as well as a new and improved Nyonya laksa lemak as well as beef rendang.

1-7 Ship Street, Wan Chai

Caviar menu at Aria

Black Angus beef tartare underneath a layer of caviar. Photo: Aria

For reasonable price of HK$988 (US$127), caviar fans can indulge in a six-course caviar menu at Aria. The black Angus beef tartare is a true indulgence, with the beef sitting beneath a luxurious layer of caviar. Also on the menu is spaghetti alla chitarra, smoked sea bass and lobster tagliatelle. All are served, of course, with a helping of the much-coveted fish eggs.

24/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Central

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  • New venues offer fresh twists on tacos, sandos and momos, while old favourites like Feather & Bone, Café Bohème and La Vache open new branches
  • There’s also Pablo, a Mexican restaurant named after Picasso; Boticario, an eatery inspired by 1920s Argentina, and a new izakaya concept and martini bar