Hong Kong’s hottest new openings, from Curry Room to Canto-American Lazy Suzy

Curry Room

Customisation is Curry Room’s bread and butter. At this down-to-earth cafe, the dining experience is a formulaic base-main-side decision. Pair an aromatic Indian curry – the creation of former MasterChef India judge Ajay Chopra – with protein options such as pan-seared barramundi or slow-cooked beef cheek, top a mild Japanese curry blend with karaage chicken or pork cartilage, or test your chilli tolerance with a Thai vegetable curry. If the build-your-own route is too much work, opt for the South Asia special, served as a four-dish thali with naan and spiced rice.

Shop 2002 & 2060, Level 2, Yoho Mall I, 9 Long Yat Road, Yuen Long

Central Table

The Landmark Atrium’s new one-stop shop for global flavours takes diners on a cross-continental jaunt that features fragrant, hand-minced Chiang Mai pork sausage sizzling with spice-driven heat, Hokkaido botan shrimp ceviche, 48-hour-dry-aged grilled threadfin brushed with a tamarind glaze, an indulgent seafood platter for two, comforting boat noodles and a rock lobster and clam vermicelli pot built on herbal notes and an umami clam stock. For a pick-me-up, stop by the grab-and-go baked goods counter to browse through an assortment of sweet and savoury pastries.

Shop 308-309, 3/F, Landmark Atrium, 15 Queen’s Road Central, Central

The Spoon Focaccia

At this “baking bistro” on the Graham Street slope, Italian focaccia is life. Classic sandwiches packed with Parma ham, coppa di testa and salami live beside novelties such as the honey butter focaccia dome with guanciale and ricotta cream and the Hong Kong-style French toast focaccia, a nod to cha chaan teng culture. Beyond carbs, tuck into the bak kut teh porchetta or dry-aged chicken breast in rendang sauce, dishes guided by co-founder and chef Dylan Tan’s Malaysian roots.