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Wellness

7 hot new Hong Kong restaurants to try as dining restrictions relax – plus foodie staycation deals, a sustainable bar and chocolate masterclass

STORYLisa Cam
China Tang’s Chrysanthemum Quintet Menu is one of STYLE’s hot picks for responsible dining out in October 2020. Photo: China Tang
China Tang’s Chrysanthemum Quintet Menu is one of STYLE’s hot picks for responsible dining out in October 2020. Photo: China Tang
Hong Kong staycation

Japan’s Michelin-starred Tempura Uchitsu is now open at the Four Seasons, while Holy Gaw brings Filipino cuisine to Wan Chai, Agung Prabowo opens eco-bar Penicillin and Smoke & Barrels offers Central more smokehouse barbecue

Revenge dining is happening, but in a good way! Hongkongers are re-embracing the freedom to dine out – responsibly of course – and the city even has several newly opened restaurants to get excited about.

The latest additions to Hong Kong’s restaurant scene include a medley of innovative concepts, from authentic Nyonya cuisine from Malaysia to Italian-Filipino fusion. We’re particularly excited by the Michelin-starred tempura concept opening up on the top floor of Four Seasons Hotel Hong Kong, right next to the esteemed Sushi Saito. Meanwhile, New Orleans-style barbecue smokehouse, Smoke & Barrels, opens on Graham Street – not be confused with Smoke & Barrel (without the “s”) that specialises in Texas-style barbecue, which we announced last month:
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There is also a new addition to the line-up at Peak Galleria with Fiamma, helmed by chef Chef Enrico Bartolini of Spiga fame. What are you waiting for? Time to get eating.

New opening: Tempura Uchitsu

Tokyo storefront of Tempura Uchitsu, soon to open a branch on the top floor of the Four Seasons. Photo: Tempura Uchitsu
Tokyo storefront of Tempura Uchitsu, soon to open a branch on the top floor of the Four Seasons. Photo: Tempura Uchitsu

Opening on the top floor of the Four Seasons Hotel Hong Kong is famed Tempura Uchitsu, which garnered two Michelin stars in Tokyo. Their food philosophy is that tempura is about allowing the ingredients to steam in their own moisture while being deep fried to tease out the natural flavours. Lunch starts at HK$1,680 (US$217) for around 10 courses and should be sensational!

45/F Four Seasons Hotel Hong Kong, 8 Finance St, Central

New opening: Penicillin

Agung Prabowo and Roman Ghale. Photo Penicillin
Agung Prabowo and Roman Ghale. Photo Penicillin
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