’Tis the season for theatre and ballet as festive productions are in full swing, and with the Hong Kong Museum of Art reopening, there has been an influx of new restaurants opening on the Tsim Sha Tsui harbourfront, creating more choices for pre- or post-theatre dinners. Hue, on the first floor of Hong Kong Museum of Art, marries gastronomic innovation from Down Under with down-to-earth friendly hospitality. Where to eat this New Year’s Eve in Hong Kong and Macau The 130-seat restaurant has floor-to-ceiling windows overlooking the harbour and executive chef Anthony Hammel selects the best seasonal ingredients from around the world. Hammel trained and worked with celebrity chef Mark Best at his two Sydney restaurants, and it shows with stand-out items. Starters include beetroot salad with goats curd and smoked eel, and ocean trout with whipped cod roe, salmon eggs and fried potato. Mains include buffalo ricotta dumplings with broccolini and hazelnut brown butter sauce and aged duck breast with quince purée and black garlic sauce. Desserts include a coconut ice cream with white chocolate ganache and passion fruit and crème fraîche mousse with raspberry, rhubarb and Earl Grey tea ice cream. Downstairs from Hue on the promenade is casual eatery INK, which is inspired by Sydney Harbour’s cafes and seafood bars. The 5,500 square foot semi-covered space is ideal for a quick fix before exploring the Museum of Art. Best places to eat at in Hong Kong International Airport The menu features green curry New Zealand mussels, crayfish roll, oysters, tempura octopus fish balls, udon noodle salad and eggplant multigrain rice. The eatery makes its own soda and offers local beers as well as hot drinks. Next door at the Rosewood Hong Kong are several new eateries, including a healthy menu at Asaya Kitchen on the sixth floor. The dinner menu has sharing dishes such as cauliflower cocotte served with green salad and egg dressing, grilled whole fish with pilaf black rice and green salad and for dessert, a roasted pineapple with coriander honey and yogurt sorbet. View this post on Instagram With colder weather closing in, a steaming bowl of spicy Dan Dan noodles is just what you need. Stop by our Chinese station and sample Bayfare Social's take on this Sichuan speciality by @chefelpalanca. . #BayfareSocial #RosewoodHongKong #RWJourneys #ASenseofTaste" A post shared by Bayfare Social (@bayfaresocial) on Dec 5, 2019 at 1:46am PST On the fifth floor of Rosewood Hong Kong is Bayfare Social, which is a tapas inspired gastro-market. Its interior is a warm, welcoming, fun and vibrant concept which numerous food counters, a cocktail bar and an outdoor terrace overlooking the harbour. On the menu are ceviche, tataki, tartare, deli and charcuterie options with a range of tapas choices of baby squid, stuffed chicken wing and braised short rib. There are also soup noodles, pasta and dessert options. Meet Tony Chi, Rosewood Hong Kong designer, who makes big feel intimate Next to Bayfare Social is new smokehouse grill Henry with chef Nathan Green who pays homage to time-honoured American steak traditions. He uses premium quality meat from small artisanal producers and he makes his sauces in-house. View this post on Instagram Smokehouse Henry sets the night on fire @chef_smokeybandit @rosewoodhongkong @henrygrillhk A post shared by Tracey Furniss (@traceyfurniss) on Dec 4, 2019 at 1:58am PST The menu includes dry aged USDA prime steak, burgers, seafood, vegetables, pasta, and dessert. Starters include beetroot and watermelon salad with feta and Benton’s Country Ham, the butcher’s shop terrine with cherry and peach chutney, and barbecue pork belly with bourbon glaze. For meat eaters who do not want steak, there is pork chop, lamb rack, free range chicken and seven pepper beef brisket. Want more stories like this? Sign up here . Follow STYLE on Facebook , Instagram , YouTube and Twitter .