Our new year’s resolution is to eat our way through Hong Kong (again) – starting with these selections.

New opening: Estiatorio Keia

Bulldozer Group has opened its second restaurant in H Queen’s, after the successful launch of Ichu Peru on the third floor late last year.

Helming Estiatorio Keia’s kitchen is executive chef Drew Andrade, who created the menu in consultation with Mykonos-based chef Alexi Zopas of Scorpios restaurant, to bring authentic flavours to the table.

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The latest addition to H Queen’s looks to Greece for inspiration, with dishes that boast fresh seafood with Mediterranean flavours.

Traditional Greek dishes are given a modern twist, from the appetisers to the mains and desserts.

A “Raw Bar” featuring seafood and Greek ceviche, should not be missed.

Opened: late December
Address: 2/F, H Queen’s, 80 Queen’s Road, Central
Tel: 2677 7737

New opening: Aulis Hong Kong restaurant

It’s a British invasion in Hong Kong.

Celebrated British chef Simon Rogan opens his new restaurant Aulis Hong Kong this month – which will soon be followed by his second restaurant, Roganic Hong Kong, in February.

Aulis follows the opening of Aulis at L’Enclume, within Rogan’s two Michelin-starred restaurant L’Enclume in the English village of Cartmel in 2016 and the opening of Aulis London last year.

Aulis Hong Kong will serve an eight- to 10-course menu, priced at HK$1,480 per person with an additional HK$680 for wine or cocktail pairing option.

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The restaurant is billed as an “experimental hub” and will cater to only 12 guests at one time, allowing for a more intimate dining experience. The menu will constantly be evolving and changing throughout the year, bringing new flavours to the table.

Opens: early January
Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay
Tel: 2817 8383

New opening: The ThirtySix cocktail bar

Cocktail lovers are in for a treat with the opening of The ThirtySix, a new cocktail bar which opens on Hollywood Road early this month.

The cocktail bar is named after the 36 copper stills used at The Macallan’s new distillery, and offers modern takes on classic highball cocktails.

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The style of the interior of the bar is Art Deco with touches of Japanese pop culture references.

On the menu are innovative drinks, including 12 modern highball cocktails made with gin, rum, tequila, mescal and whisky.

Opens: early January
Address: 2/F, 23 Hollywood Road, Central
Tel: 2336 1411

New opening: SHÈ restaurant

Contemporary Chinese restaurant SHÈ is the latest dining spot to open in the IFC Mall in Central.

Set against the backdrop of the Victoria Harbour, which diners can enjoy from the restaurant’s alfresco terrace, SHÈ serves dishes that are made with a healthy twist.

Its signature offerings include caviar shrimp toast, honey-glazed barbecue Iberico char siu and wok-fried supreme lobster noodles.

Those who want a little tipple to pair with their meal can look forward to a cocktail menu inspired by the glitz and glamour of Shanghai, with drinks such as Tea Room, made with Mancino Vermouth Chinato, Zacapa rum aged for up to 23 years and Chinese tea.

Opens: early January
Address: Portion A of Shop 3025-3026 & 3031-3066, Level 3, IFC Mall, Central
Tel: 2110 0153

Black truffle menu at Rech by Alain Ducasse

Rech by Alain Ducasse is wooing truffle lovers throughout January and February with a five-course menu highlighting black winter truffle from Provence, in France.

Diners can look forward to dishes including a surf and turf course of beef fillet and blue lobster with Perigueux sauce and black truffle Camembert.

Date: until February 28
Price: HK$1,788 per person with an additional HK$688 for the wine pairing option
Address: Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon
Tel: 2313 2323

  Christian Bau guest chefs at Le Pan

The year is starting on a high note with Le Pan, in Kowloon Bay, welcoming the three-Michelin-starred Christian Bau to its kitchen.

The youngest German chef to receive three stars helms the Victor’s Fine Dining by Christian Bau restaurant in the Moselle wine region in Germany.

He is known for his savoir faire in pairing classic French cuisine with minimal Asian influences – which Hong Kong diners can enjoy for three days starting from January 10.

Five-course lunches and eight-course dinners are on the menu, with an eight-course four hands dinner with Le Pan’s own chef Edward Voon rounding off Bau’s tenure.

Guests can look forward to modern European dishes infused with Japanese influences.

Dates: January 10-12
Price: HK$1,090 per person for the five-course lunch with an additional HK$600 for the wine pairing option, HK$2,480 for the eight-course dinner with an additional HK$1,400 for the wine pairing option; HK$3,880 per person for the four-hands dinner with the wine pairing
Address: G/F, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay
Tel: 3188 2355

Rhone Valley wine pairing dinner at STEAK HOUSE winebar + grill

STEAK HOUSE winebar + grill is kick-starting the new year with a four-course dinner menu paired with wines from OGIER a Chateauneuf-du-Pape for one night only on January 18.

Six OGIER wines from 2015 and 2016 will be showcased, each displaying the depth and breadth of the winery located in Chateauneuf-du-Pape in France.

Highlights of the dinner menu will include pan-seared guinea fowl saltimbocca with parsnip purée and foie gras jus, and US rib-eye cap meat and Wagyu oxtail “Bourguignon style”.

Date: January 18
Price: HK$1,488 per person
Address: LG, InterContinental Hong Kong, 18 Salisbury Road, Kowloon
Tel: 2313 2323

Haku x Central Restaurante

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Cacao Chuncho / ecosistema

A post shared by Central (@centralrest) on Apr 10, 2018 at 10:50am PDT

On January 19, Agustin Balbi of Haku will be joined in his kitchen by Virgilio Martinez and Pia Leon of Central Restaurante, in Peru, for a one-night-only affair.

Central Restaurante, ranked number six in The World’s 50 Best Restaurants list, is known for helping transform the Peruvian capital, Lima, into a dining hot spot for global epicureans.

The restaurant, led by chef-owner Martínez and head chef León, was also featured in Chef’s Table on Netflix in 2017.

Highlights of the collaboration menu include shrimp, annatto and red cactus with oxalis beef hearts and bee pollen by Central Restaurante, and wild cod with Kristal caviar and sake by Haku.

Date: January 19
Price: HK$2,480 per person
Address: Shop OT G04B, G/F, Ocean Terminal, Tsim Sha Tsui
Tel: 2115 9965

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