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Leisure

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

STORYLisa Cam
Kimchi momos at Momoz. Photo: Momoz
Kimchi momos at Momoz. Photo: Momoz
Where to eat in Hong Kong

  • 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

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.

New opening: Margo/Kyle & Bain

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A dining booth at Margo. Photo: Margo
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
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